Nutrition supports the body through cancer treatment, as adequate fluid and caloric intake helps maintain strength and prevent malnutrition. Cancer therapies like chemotherapy and radiation often cause side effects that make eating and drinking challenging, leading to unintentional weight loss. Selecting the right type of milk can be confusing due to changing dietary needs and public concerns about dairy products. The goal is to choose a nutrient-dense, easily tolerated liquid that provides the necessary energy and protein for healing and recovery.
Navigating Treatment-Related Dietary Sensitivities
Cancer treatment can significantly alter a patient’s digestive function and sensory perception, which directly affects the ability to consume milk and other liquids. Chemotherapy, radiation, and even surgery can damage the intestinal lining, leading to a temporary or acquired form of lactose intolerance. This occurs because the body temporarily produces less lactase, the enzyme required to break down the milk sugar lactose, resulting in symptoms like nausea, bloating, gas, and diarrhea after consuming dairy.
Taste changes, known as dysgeusia, are a common side effect, often causing a bitter or metallic taste that makes many foods and beverages unappealing. Patients may develop aversions to certain tastes, and cold or room-temperature liquids can be more palatable than hot beverages. Nausea and vomiting also reduce appetite, making nutrient-dense, high-calorie liquids, such as milk-based shakes, a necessary strategy to meet energy requirements.
For patients experiencing mucositis, or painful mouth and throat sores, the ability to swallow solid food is compromised. In these cases, milk becomes a vehicle for easily digestible, non-irritating calories and protein. Liquids should be cool or lukewarm and non-acidic to avoid irritating the sensitive tissues of the mouth and esophagus. Selecting a soothing milk option that can be fortified with additional protein or calories is important for maintaining nutritional status during acute side effects.
Selecting Safe and Nutrient-Dense Dairy Milk
Choosing cow’s milk requires prioritizing food safety alongside caloric and nutrient density. The most important safety consideration is selecting only pasteurized milk and dairy products, as immune function is often weakened during treatment. Raw or unpasteurized milk can harbor harmful bacteria like Listeria, Salmonella, and E. coli, which pose a greater risk of severe foodborne illness to an immunocompromised patient. Pasteurization eliminates these pathogens without significantly affecting the nutritional value.
For patients struggling with poor appetite or weight loss, whole milk is often the preferred choice over reduced-fat or skim versions. While all cow’s milk contains about eight grams of protein per cup, whole milk offers significantly more calories and fat. This higher caloric load is beneficial for weight maintenance and helps prevent the muscle wasting that can occur during treatment. The fat content also assists the body in absorbing fat-soluble vitamins, such as Vitamins A and D, which are necessary for overall health.
Concerns exist regarding recombinant bovine growth hormone (rBGH or rBST) and its influence on insulin-like growth factor 1 (IGF-1) in milk. The consensus among major health organizations is that consuming milk from treated cows does not pose an increased cancer risk to humans. Human digestive enzymes break down the growth hormone, and the small increase in IGF-1 levels is considered insignificant compared to the IGF-1 naturally produced by the human body. The nutritional benefits of dairy, including high-quality protein, calcium, and Vitamin D, often outweigh these theoretical concerns, especially when the patient needs concentrated calories.
Evaluating Plant-Based Milk Alternatives
Plant-based milk alternatives offer an option for patients with acquired lactose intolerance, dairy allergies, or personal dietary preferences. The nutritional quality of these alternatives varies widely, with protein content being a primary differentiator for patients needing to maintain muscle mass. Soy milk is often considered the best nutritional alternative because its protein content, typically seven to eight grams per cup, is closest to that of cow’s milk. This makes soy a superior choice for fortifying shakes and smoothies when high protein intake is the goal.
Milks derived from nuts and grains, such as almond and rice milk, are often low in protein, sometimes containing less than one gram per cup. Oat milk and full-fat coconut milk, conversely, can serve as high-calorie alternatives when weight gain is a priority, due to their higher carbohydrate or saturated fat content. These options can be helpful for patients who find the creamier texture easier to tolerate.
Regardless of the base ingredient, select plant-based milks that have been fortified with calcium and Vitamin D, as these micronutrients are naturally abundant in dairy milk and necessary for bone health. Patients should check product labels to ensure the alternative contains adequate levels of these added nutrients and to avoid varieties with unnecessary added sugars, which contribute empty calories. Consulting with an oncology dietitian can help clarify how to incorporate these alternatives to ensure all nutritional needs are met.