Good nutrition plays a significant role throughout the cancer journey, from diagnosis through treatment and into recovery. Eating well helps individuals maintain strength, energy, and manage treatment demands. It also preserves nutrient stores and can reduce infection risk. Adjusting eating habits is often necessary, as both the illness and its therapies can affect appetite and how the body uses nutrients.
Nutritional Value of Fish
Fish offers a range of beneficial nutrients for individuals undergoing cancer treatment. It provides high-quality protein, important for tissue repair, muscle maintenance, and immune system support. Adequate protein helps the body heal and maintain weight, often a concern during treatment.
Many types of fish are rich in omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids have anti-inflammatory properties and can help manage certain treatment-related side effects. Omega-3s also support overall well-being and can reduce muscle wasting.
Fish also provides essential vitamins and minerals, including vitamin D, B vitamins, selenium, potassium, and iron. These micronutrients contribute to various bodily functions, from bone health and energy metabolism to immune function. Fish is a nutrient-dense food choice that supports the body’s needs during a challenging period.
Understanding Potential Risks
While fish offers many benefits, potential risks exist, especially for cancer patients whose immune systems might be compromised. Certain types of fish can contain varying levels of mercury, a heavy metal. Larger, longer-lived predatory fish tend to accumulate higher amounts of mercury. This accumulation occurs as smaller fish containing traces of toxins are eaten by larger fish, increasing the concentration up the food chain.
Beyond mercury, fish can also accumulate environmental contaminants like polychlorinated biphenyls (PCBs) and dioxins, particularly from polluted waters. Improperly handled or undercooked fish presents a risk of foodborne illness, which is a particular concern for individuals with weakened immune systems due to cancer treatment.
Selecting and Preparing Fish Safely
To minimize potential risks, careful selection and preparation of fish are important. Choosing fish species known to have lower mercury levels is recommended. Good options include salmon, cod, tilapia, sardines, and canned light tuna. Smaller fish are generally lower in mercury.
Conversely, it is prudent to limit or avoid fish with typically high mercury content, such such as king mackerel, shark, swordfish, and tilefish. Diversifying seafood intake can also help reduce exposure to any single type of contaminant. Opting for sustainably sourced fish can contribute to overall quality and potentially lower contaminant levels.
Thorough cooking is necessary to eliminate harmful bacteria and reduce the risk of foodborne illness. Fish should be cooked to an internal temperature of 145°F (63°C), measured at the thickest part. Consuming raw or undercooked fish, such as sushi, sashimi, or ceviche, is generally not advised for cancer patients, especially those with compromised immune systems, due to the increased risk of infection. Proper food handling, including using separate cutting boards for raw fish and promptly refrigerating leftovers, further helps prevent contamination.
Dietary Considerations During Cancer Treatment
Fish can be a beneficial food during cancer treatment, but specific side effects may influence its consumption. For individuals experiencing nausea or a loss of appetite, fish can be a source of easily digestible protein. Its varied textures and mild flavors, particularly when prepared simply, might be more appealing than other protein sources.
Taste changes, a common side effect of treatment, can also affect food preferences. Some patients might find certain fish preparations more palatable, while others might prefer very bland options. However, if digestive issues like diarrhea or constipation arise, or if mouth sores develop, certain fish preparations or types might need to be temporarily avoided. Spicy, acidic, or rough-textured foods, which could include some fish dishes, can irritate mouth sores.
It is important for individuals to adjust their diet based on their changing needs throughout treatment. Consulting with an oncologist or a registered dietitian specializing in oncology nutrition can provide personalized guidance. These professionals can help navigate dietary challenges, ensure adequate nutrient intake, and make informed choices about incorporating fish safely into the diet.