There are many factors that can contribute to cancer risk including genetics, underlying health conditions and lifestyle factors. While nutrition is an important piece of the puzzle, there is no ‘one size fits all’ approach to preventing future cancer risks.
Diet and cancer risk
“While nutrition is not the sole reason a person develops cancer, there are many steps he or she can take to reduce their risk through diet,” said Smilow Cancer Hospital clinical dietitian certified in oncology, Vanessa Salino, MS, RD. “For example, colorful fruits and vegetables, lean proteins, complex carbohydrates like whole grains and routine exercise are really powerful in reducing risk for so many different types of cancers.”
In addition to eating a diet focused on whole foods, reducing consumption of processed and ultra-processed foods as well as alcohol has been shown to help reduce risk. Certain nutrients also play a role in reducing risk for specific cancers. For example, a diet with adequate fiber and calcium is important for those at risk of colorectal cancer.
Cooking techniques can also play a role.
“Very high cooking temperatures have cancer risk associated with it. So, for example,
grilling foods to the point where they're charred, fried foods, smoked meats and smoked foods, broiling at high temperatures can increase cancer risk because we know that they do create harmful compounds,” said Salino. “Instead, it’s best to focus on roasting, steaming and poaching.”
It's also important to pay attention to cookware. Teflon pans with visible scratching or leaching should be thrown away, and instead use stainless steel, glass or cast-iron cookware when possible.
Diet during cancer treatment
Salino works directly with patients undergoing cancer treatment and says each patient receives an individualized plan. At Smilow Cancer Hospital, those nutrition services are complimentary.
This is an important service because diet can impact symptom management. For example, those experiencing nausea may need to focus on bland foods they can tolerate. Patients with throat cancer may be at a higher risk of malnutrition and have other dietary needs.
For those who are feeling good, a dietitian can help them incorporate more plants and protein, which can help regulate hormone balance, provide energy, and encourage lean muscle mass.
Being immunocompromised means there is also an added focus on food safety. For example, patients should avoid buffets and foods such as chicken need to be cooked properly.
Diet after cancer treatment
Once cancer treatment is over, nutrition continues to play an important role in reducing future health risks. The Smilow Cancer Hospital Survivorship Clinic includes nutrition services to help patients who may have long-term side effects. Customized plans can also focus on the reduction of secondary comorbidities such as heart disease and diabetes.
“Some cancers have stronger nutrition links where diet can help reduce risk for recurrence. For example, diets rich in plant foods are very protective against hormone-sensitive cancers such as prostate cancer and breast cancer,” said Salino.
There can also be a lot of misinformation and fear surrounding food when it comes to cancer risk. One common misconception is that sugar feeds cancer.
“If you have a cookie, you’re not growing your cancer cells,” said Salino. “We know diets of excess, sedentary behaviors and not having a good balance are not good for us but it’s not the end all be all.”
Other foods such as seed oils have been recently demonized while others receive a health halo. As Salino points out, there are a lot of nuances to diet, especially for cancer patients and survivors.
“There’s always a new fad. There’s always a new food list out there, 10 foods to avoid, 10 foods to have. It’s not that simple unfortunately,” she said.
Instead, focusing on balance, reducing stress and working with a dietitian who specializes in cancer can help patients make lasting changes.
