Healthy meals for breast (and other) cancer survivors

Is adopting a healthier diet and lifestyle after getting cancer somewhat like closing the barn door when the horses have already bolted? Certainly not. There is no reason to feel depressed and “throw in the towel.” With better medications and improved technology, the future continues to be even more promising for cancer patients. Cure and survival rates have vastly improved, so that with a commitment to eschew cancer-causing habits, a growing number of individuals are discovering that there really is life after cancer after all.                

Along with alcoholic beverage and smoking cessation, physical activity, constant medical monitoring, and avoidance of carcinogens in the environment, a key lifestyle factor in preventing the recurrence of cancer is better diet. Studies have shown that the disease is less common in countries where the typical diet is low in total fat, polyunsaturated and unsaturated fats, and experts suggest that cured foodstuff containing cancer-causing chemicals and preservatives should be avoided in favor of healthier alternatives. Of course, awareness campaigns have been invaluable for prevention, early detection, and improved remission and cure. Taking into account that breast cancer is by far the most frequent cancer among women worldwide, and that the Philippines has the highest incidence rate in Asia, GlaxoSmithKline’s (GSK) embarked on a campaign dubbed “More Than Words.” The GSK initiative “calls for people to engage in proactive dialogue and positive action to improve the awareness, management, and care of breast cancer patients around the world.” 

In line with the GSK program, celebrity chef Rob Pengson recently provided healthy, easy-to-prepare alternatives for breast cancer survivors. Members of a support group called “Corridors of Hope” engaged in friendly competition to prepare the healthy recipes. The activity was followed by a discussion on the importance of nutrition by Dr. Romulo de Villa, president of the Molecular Oncology Society of the Philippines and dean of the College of Medicine, Pamantasan ng Lungsod ng Maynila.

Does good nutrition help breast and other cancer patients? 

“Yes. Good nutrition will still be helpful,” says Dr. de Villa. “Nutrition is most valuable for prevention of cancer, but nutrition alone is not effective as a cancer cure. However, with or without cancer, good nutrition will always support the health and strength of the human body.” He suggests what he calls a “high 5 diet” that consists of first, organic fruits and vegetables; second, organic whole grain cereals; and third, fish from the sea which have scales and are relatively small. The fourth food group consists of organic beans, nuts, and legumes, while fifth in the list is full cream powdered milk from grass-fed cows and soft-boiled native eggs. Dr. de Villa explains that fruits, vegetables, and grain that are rich in vitamins, minerals, fiber, and phytochemicals are advantageous, since these act as antioxidants that modulate the immune system. Fish contains omega-3, an anti-freeze agent that is responsible for balancing omega-6 fatty acids that cause atherosclerosis or thickening of the blood vessel wall.

“Fish should be steamed or boiled because studies show that the health benefits of fish are lost when these are fried,” he maintains.

Likewise, smaller fish are more acceptable because they contain lower levels of toxic chemicals like mercury than the huge, deep-sea fish varieties. However, shrimp and other crustacean aficionados in the audience were taken aback when Dr. de Villa singled these out as potentially dangerous unless cultured in pristine environments. Bottom dwelling crustaceans (shrimps, crabs), shellfish, and fish may be toxic as they imbibe the pollutants that accumulate in the ocean or river floor. Also included in the list of foods to avoid are processed and refined foods, inflammatory omega-6 fatty acid rich food such as pork, fried items and starchy foods that have been found to contain the toxin acrylame. To make it simpler for both cancer survivors and ordinary people who want to eat healthier meals, Dr. de Villa devised what he calls a “ Traffic Light of Foods.” In his system, red means stop: pork, pork products (hotdog, tocino,longganisa, ham, and other processed meat), crabs, shells, shrimp. Yellow means take with caution: beef and chicken. Green equals go: fish (relatively small, from the sea; with scales); full cream powdered milk, soft-boiled eggs; variety of fresh raw fruits and vegetables; variety of whole grain cereals; variety of beans nuts and legumes. Similarly, he provides a “Traffic Light of Processing.” Red/stop: frying (produces lipid peroxides); baking (produces acrylamides, a nerve poison that is highest in potato chips and french fries); yellow/caution: broiling and microwave cooking; green/go: steaming, boiling, cooking in coconut milk, and cooking in curry. Although we may be unable to regulate all the pollutants in our environment, we can lessen our risk for cancer through the foods we choose to eat.

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 Learn more about healthy food choices from Dr Romulo de Villa at http://www.drdevilla.com