Nutrition Before During and After Cancer

Information on nutritional needs for cancer patients

Things that we have learned about Cancer Prevention

  • Tea, flavonoids, may lower early mortality risk: older women who drank tea and ate other foods high in flavonoids had a lower risk of earlier mortality from cancer and cardiovascular disease.


  • Shrink your plates, portions, packages – eat less: Shrink your plate, silverware, and portion size and there’s a good chance you’ll eat less, potentially a lot less, suggests a recent analysis of studies.

Small Portion

  • Vitamin D, calcium supplements do not reduce colorectal cancer risk: For those who have had possible precancerous growths removed from their colon/rectum – common among adults – taking vitamin D and/or calcium supplements does not reduce the risk of developing further growths.
  • Sitting less and moving more links to lower risk of chronic diseases, such as cancer: Activity Lowers Risk of Cancer Mortality for Survivors. General public and cancer survivors, being physically active for two to three hours a week reduces the risk of dying from cancer when compared to those who are inactive. For cancer survivors, the lower risk of dying from cancer was especially strong when survivors were active after they were diagnosed.


  • Eat healthy, be active: A major new review of the evidence concludes that for the 86 million Americans at risk of developing type 2 diabetes, individuals can reduce their risk of this disease by participating in a program that combines both diet and physical activity. That also means lower risk for many cancers.
  • World Health Organization categorizes processed meat as a carcinogen: Bacon, Hot Dogs and Lunch Meat – Is it Processed Meat? AICR has included avoiding processed meat as one of the recommendations for cancer prevention since 2007
meat delicacies

Meat Delicacies, Ham, Sausage, Salami, Hot dogs, Small sausages

  •  Coffee links to lower risk of liver cancer: The study finds that drinking up to five cups of coffee a day links to living longer, and lower risk of dying from type 2 diabetes and cardiovascular diseases, when compared to non-coffee drinkers

Hot Coffee

  • Limiting red meat and added sugar: these two changes that can help lower cancer risk. Guidelines Advisory Committee report is the scientific foundation for the Dietary Guidelines for Americans in 2016.
  • Cancer cases increasing in low-income countries; there are rising numbers of breast, colorectal and other common cancers, finds a new study, due in part to increases in obesity, inactivity and smoking around the world.
  • Obesity now links to 10 cancers.

Nutrition and Pancreatic Cancer


Pancreatic cancer is the fourth leading cause of cancer death in men and women. Prognosis is poor with a 5-year survival rate of less than 5%. As there is no effective screening modality, the best way to reduce morbidity and mortality due to pancreatic cancer is by effective primary prevention.

A recent study in International Journal of Cancer Research and Treatment suggests that:
  • Fruits (particularly citrus) and vegetable consumption may be beneficial.
  • The consumption of whole grains has been shown to reduce pancreatic cancer risk.
  • Fortification of whole grains with folate may confer further protection.
  • Red meat, cooked at high temperatures, should be avoided, and replaced with poultry or fish.
  • Total fat should be reduced.
  • The use of curcumin and other flavonoids should be encouraged in the diet.
  • There is no evidence for benefit from vitamin D supplementation.
  • There may be benefit for dietary folate.
  • Smoking and high Body Mass Index, have been associated with pancreatic cancer risk.