Individuals undergoing chemotherapy often wonder about dietary restrictions, particularly concerning seafood. Precautions are necessary, but various types of seafood can be safely incorporated. Understanding how chemotherapy impacts the body and adhering to careful food handling practices allows for informed choices. This guidance clarifies safe seafood options and preparation to minimize risks.
Why Caution is Needed
Chemotherapy often leads to myelosuppression, a decrease in blood cell production, resulting in neutropenia (reduced neutrophils). A weakened immune system makes individuals more susceptible to foodborne illnesses caused by bacteria, viruses, or parasites commonly found in food, including seafood. Even mild foodborne illness, easily overcome by healthy individuals, can lead to serious complications or life-threatening outcomes for someone with a compromised immune system.
Seafood to Limit or Avoid
Certain seafood should be avoided or limited during chemotherapy due to inherent risks. Raw or undercooked seafood, such as sushi, sashimi, oysters, clams, mussels, ceviche, and lox, carries a high risk of bacterial or parasitic contamination. These items can harbor pathogens like norovirus or hepatitis A, posing a significant threat to an immunocompromised individual. Unpasteurized smoked fish should also be avoided unless thoroughly cooked.
Beyond microbial risks, some fish contain higher mercury levels, a general health concern. Fish such as shark, swordfish, king mackerel, tilefish, bigeye tuna, marlin, and orange roughy are known for their elevated mercury content. While not directly related to foodborne illness, choosing lower-mercury options supports overall well-being during treatment.
Safer Seafood Choices
Many seafood types can be safely consumed during chemotherapy, provided they are fully cooked. Thoroughly cooked fish and shellfish eliminate harmful bacteria and parasites. Safer choices include low-mercury options such as salmon, cod, tilapia, shrimp, scallops, anchovies, and sardines. Canned light tuna can also be a suitable option in moderation.
These options offer beneficial nutrients like lean protein and omega-3 fatty acids, supporting overall health and energy during treatment. Including these well-prepared choices contributes to a balanced diet without compromising safety.
Ensuring Safe Preparation
Proper handling and preparation of seafood are paramount to minimize foodborne illness risk for individuals on chemotherapy. When purchasing seafood, choose reputable sources, ensuring a fresh appearance and proper refrigeration. Promptly refrigerate seafood at home (within two hours) and store it separately to prevent cross-contamination. The refrigerator temperature should be maintained between 0°C and 4°C (32°F and 40°F).
Thorough cooking is the most effective way to eliminate pathogens. Fish should be cooked to an internal temperature of 63°C (145°F), appearing opaque and flaking easily. Shellfish like shrimp, lobster, and crab should be cooked until pearly and opaque; clams, mussels, and oysters until their shells open. Maintaining good hygiene is also important: wash hands for at least 20 seconds before and after handling seafood, use clean surfaces, and designate separate cutting boards for raw and cooked foods.
Discussing with Your Care Team
Individual dietary needs vary based on chemotherapy regimen, overall health, and immune status. Therefore, discuss any dietary concerns or plans with your healthcare team. Consulting your oncologist, a registered dietitian specializing in oncology, or another healthcare provider provides personalized advice. They offer tailored recommendations that consider your unique situation and support your treatment and recovery.