A child undergoing leukemia treatment faces significant dietary challenges. Proper nutrition is a crucial part of their care, supporting strength, recovery, and managing treatment side effects. This article offers practical dietary guidance for parents and caregivers during this demanding time.
Nutritional Goals During Leukemia Treatment
During leukemia treatment, a child’s nutritional needs are heightened due to the illness and therapy effects. A primary goal is to maintain a healthy weight, which is linked to fewer complications and improved survival. Adequate calorie intake provides the energy required for growth, daily activities, and the body’s repair processes.
Beyond calories, sufficient protein intake supports tissue repair, aids in growth, and helps maintain muscle mass, which can be affected by treatment. Supporting the immune system through nutrition is also important, as chemotherapy weakens the body’s ability to fight infections. Managing treatment-related side effects through dietary adjustments improves comfort and food intake, impacting overall well-being and treatment tolerance.
Recommended Foods and Those to Avoid
Focusing on nutrient-dense foods is important for a child undergoing leukemia treatment, providing the necessary calories, protein, and micronutrients. Lean proteins such as chicken, fish, eggs, and pasteurized dairy products help with cell repair and immune function. Whole grains, like brown rice and whole wheat, offer sustained energy and fiber, which aids in digestion. Fruits and vegetables, especially those rich in antioxidants (e.g., carrots, sweet potatoes, spinach, mangoes), can help reduce infection and inflammation.
Conversely, certain foods should be avoided or significantly limited due to the child’s compromised immune system. Raw or undercooked meats, poultry, seafood (including sushi), and eggs pose a high risk of bacterial infection such as Salmonella or E. coli. Unpasteurized dairy products, juices, and raw honey can also harbor harmful bacteria. Raw sprouts (e.g., alfalfa, bean sprouts) are discouraged due to potential bacterial contamination. Highly processed foods, sugary drinks, and excessive sweets offer minimal nutritional value and can contribute to unwanted weight gain or worsen side effects.
Dietary Strategies for Treatment Side Effects
Treatment for leukemia can lead to various side effects that affect a child’s appetite and ability to eat, requiring tailored dietary approaches.
Nausea and Vomiting
For nausea and vomiting, offering small, frequent meals can be more tolerable than large ones. Bland, low-fat foods like crackers, toast, or plain chicken are often better received. Avoiding strong-smelling foods or hot liquids can also help reduce discomfort. Sipping clear, cool drinks through a straw can help maintain hydration without overwhelming the stomach.
Appetite Loss
Appetite loss is common. Encouraging favorite foods during periods of better appetite can be helpful, though avoid offering their absolute favorite foods during severe nausea to prevent developing a lasting aversion. Fortified drinks or homemade smoothies can provide concentrated calories and nutrients when solid foods are difficult to consume. Creating an enjoyable mealtime environment, free from distractions, may also encourage eating.
Mouth Sores or Sore Throat
Mouth sores or a sore throat can make eating painful. Soft, bland, and cool foods are recommended, such as oatmeal, pudding, yogurt, or pureed fruits. Acidic, spicy, or crunchy foods should be avoided as they can irritate sensitive oral tissues.
Bowel Changes
For bowel changes, dietary adjustments are helpful. For constipation, increasing fluid intake and offering high-fiber foods like whole grains, fruits, and vegetables can promote regularity. In cases of diarrhea, bland, low-fiber foods, such as bananas, rice, applesauce, and toast (BRAT diet), and limiting sweetened beverages may help manage symptoms.
Essential Food Safety Practices
Strict food safety is important for children undergoing leukemia treatment due to their weakened immune system and increased infection risk. Thorough handwashing with soap and water for at least 20 seconds before and after handling food is essential. All food preparation surfaces, cutting boards, and utensils should be cleaned with hot, soapy water to prevent contamination.
Ensure all meats, poultry, and eggs are cooked to their proper internal temperatures (e.g., ground meats 160°F/71°C, poultry 165°F/74°C). Preventing cross-contamination is also important. Keep raw meats, poultry, and seafood separate from ready-to-eat foods during shopping, storage, and preparation. Use separate cutting boards and utensils for raw and cooked items.
Proper refrigeration and storage are equally important; perishable foods should not be left at room temperature for more than two hours. Leftovers should be promptly refrigerated and consumed within 24 hours, and reheating should ensure the food is steaming hot throughout. Avoid unpasteurized products, raw seafood, deli meats, and soft cheeses, as they may harbor bacteria like Listeria, posing an increased infection risk for immunocompromised children.