Cancer Diet – Foods for people with cancer
Further information at https://chanchalcabrera.com/about-chanchal/
1) Avoid refined carbohydrates – increase cancer growth and deplete immune system.
- Cancers feed directly on sugar, so reducing refined carbohydrate intake where possible and replacing with healthy proteins/fats will be beneficial (wholegrain rice, quinoa, avocado, nuts, seeds, whole grains, oily fish, organic chicken etc). If carbohydrate intake is reduced, the body looks to fat and protein for energy, which are broken down to ketones. This helps to starve the cancer cells of energy to grow. PET (Positron Emission Tomography) scans show sugar goes directly to the cancer cells.
2) Plenty of whole grains, nuts and seeds – rotate frequently
3) Decrease salt intake (pro-inflammatory – link to increase in metastatic growth).
- increase potassium-rich foods (potatoes, pears, passion fruit and pomegranates) to counteract sodium.
4) Decrease saturated fats and cut out trans-fatty acids: red meats, dairy, hydrogenated margarine, processed food etc.
- Pro-inflammatory (n-6 fatty acids), increase IGF-1, deplete immune system efficiency.
- Total fat intake should not exceed 20% of total daily calories, with no more than 10% of these coming from saturated fats.
5) Increase intake of anti-inflammatory n-3 fatty acids (e.g. α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)).
- Reduce other seed oils (sunflower, canola, corn, palm, safflower, hemp, soya) as a high rate of pro-inflammatory n-6 fatty acids.
- It is thought that the ideal ratio for n 6: n 3 should be approximately 1:1 (evolutionary hunter-gatherer).
- Industrial revolution (140 years ago), marked shift in n 6: n-3 fatty acids in diet (↑ seed oil and animals fed on cereal).
- 1935-1939, n 6: n 3 was 8.4:1.
- 1935-1985, this ratio increased to 10.3:1 (a 23% increase).
- Today, estimates of rao range from 10:1 to 20:1, with a rao as high as 25:1 in some individuals in USA.
| Oil | Omega6content | Omega3content |
| Safflower | 75% | 0% |
| Sunflower | 65% | 0% |
| Corn | 54% | 0% |
| Cottonseed | 50% | 0% |
| Sesame | 43% | 0% |
| Peanut | 32% | 0% |
| Soybean | 51% | 7% |
| Canola | 20% | 9% |
| Walnut | 52% | 10% |
| Flaxseed | 14% | 57% |
| Fish | 0% | 100% |
Ref: hp://chriskresser.com
⦁ Olive or coconut oil should be used in cooking/stir-frying. Neutral fatty acids, heat stable. Polyunsaturated fats oxidise readily to procarcinogens.
⦁ Salad dressings should be made with flaxseed oil.
⦁ These changes can bring the n 6: n 3 closer to the theoretical optimum 1:1.
6) Decrease red meat and dairy intake as relatively high n-6 fatty acids such as arachidonic acid and other pro-inflammatory compounds such as cholesterol: increase inflammflation, cancer growth; deplete immune system.
⦁ Also high in compounds that increase IGF-1 levels, linked with increased risk and growth of cancer.
⦁ Animal protein increases acid producon in the body.
⦁ Cheese is also high in salt.
7) High protein (preferably vegetable-based) to aid energy, immune system, prevent cachexia e.g. quinoa, mushrooms, soya, buckwheat, beans and pulses.
⦁ Soya contains isoflavones such as genistein which have marked anti-proliferative activity. Much clinical evidence for this – but soya can be seen as controversial
⦁ Milk replaced with plant based milk such as rice, almond, oat, coconut, soya milk.
8) Balanced diet essential with plenty of fresh vegetables and fruit (at least 10 portions/day) to aid liver function, detoxification and reduce oxidative stress antioxidants. Rainbow diet (include lots of different colours). Organic and locally grown if possible.
⦁ Vegetables are generally more important than fruit (both alkalise the blood which is good) – avoid excess high sugar fruits ( ripe tropical fruit). Berries are best. See point 9.
⦁ Members of the Apiaceae/ Umbellifers family (such as celery, parsley, lovage, Florence fennel, fennel, angelica, cicely, carrot, coriander) all very alkalising as have potassium-sparing diuretic effect, as well as being rich in potassium.
⦁ Apples (raw, cooked, juiced) – rich in glucuronic acid – reduce enterohepatic recycling (cider vinegar also does this).
⦁ Cabbage family (indole-3-carbinol). Increase activity of liver detoxifying enzymes, convert hormones and toxins to non-active products; some direct anticancer activity.
⦁ Garlic: antimicrobial, detoxifying, anticancer, hypocholesterolaemic among other benefits.
⦁ Mushrooms (esp shiitake, oyster, maitake, Turkey tail (Tramentes versicolour), Reishi, Cordyceps, Lion’s mane): high protein, anti-cancer properties. This is a huge topic deserving a whole news page. We plan to share more in the future. Links https://pubmed.ncbi.nlm.nih.gov/32397163/ or very technical https://www.begellhouse.com/journals/medicinal-mushrooms.html
Christopher Hobbs, Fungi researcher and herbalist
⦁ Increase vitamin E rich foods (olive oil, tahini, houmous, peppers, tomatoes, avocados, nuts and seeds). Antioxidant, anti-inflammatory and anti-cancer properties. Best as a natural food source where possible.
⦁ Increase lycopene: Tomatoes (especially cooked), watermelon, apricots, papaya and guava (and red/pink grapefruits) are all good sources of lycopene. Lycopene is a potent antioxidant that is helpful in reducing cancer growth. Particularly prostrate problems.
⦁ Increase vitamin A/carotenoids: yellow and orange fruits (mangoes, pumpkins, papayas), orange root vegetables (carrots, yams), and green leafy vegetables (spinach, kale, sweet potato leaves, sweet gourd leaves), are all rich in β-carotene and other carotenoids – a safe source of vitamin A. Vitamin A and β-carotene are potent anoxidants that are helpful at slowing cancer growth.
⦁ Linseeds/flax seeds: crushed – rich n 3 essential fatty acids, prebiotics for detoxification and elimination and phytoestrogenic compounds (lignans) that can reduce breast cancer growth. Lignans also increase sex-hormone binding globulin (SHBG).
9) Alkaline diet: cancer prefers acidic environment (low ph) – low in oxygen and high in carbon dioxide – which supports inflammation and cancer growth. Advise vegetable juices (e.g. celery, Florence fennel, parsley, cucumber, ginger, beetroot).
⦁ Avoid acid fruits such as citrus fruits (esp. orange juice – grapefruits are fine occasionally unless contraindication with medication) and rhubarb, as they increase the acidity of the body. Berry fruits (raspberries, strawberries, blackberries, blueberries, cranberries, black currants, red currents) good in moderation.
10)Prebiotics/probiotics to lower gut toxin load and enterohepatic recycling – while increasing gut immunity and excretion of oestrogen metabolites. Probiotics increase calcium absorption, increase pH (good effect) , help intestinal regularity, help maintain good mood.
⦁ Important prebiotics: slippery elm, ground flaxseeds, chicory root, dandelion leaves and root, raw leeks/garlic/onion, Jerusalem artichoke, inulin, avacado, bananas, fructooligosaccharides (FOS).
⦁ Probiotics: Lactobacillus acidophilus and Bifidobacterium bifidus – non-dairy cultured essential. Many more benefical bacterias. It’s good to have a range of around 10.
Start at low doses to lower side effects.
11) Increase water consumption for detoxificaon.
⦁ 2-3 litres of total fluid/day – ensure boiled or filtered water. Cancer linked to dehydration.
⦁ Patient should not drink lots of water with meals (apart from some white tea which can beneficially reduce sugar absorption).
12) Decrease coffee (caffeine and other compounds pro-inflammatory/dyslipidaemia). Some research that coffee reduces risk of developing breast and prostate cancer, but can increase the growth of cancer once formed.
13) Decrease black tea ( lowers mineral absorption), replace with white tea.
⦁ White tea made from the buds of the tea plant, not the leaves. Steamed, not fermented before drying, so high in potent antioxidant and anticancer chemicals (epigallocatechin gallates, EGCGs).
⦁ Green tea good, but less rich in EGCGs and slightly more acidic.
14) Dark chocolate – good as an occasional treat. Very rich in available antioxidants with anti-cancer activity.