Download What`s cancer got to do with food? - National University Health System

For Immediate Release
4 February 2015
WHAT’S CANCER GOT TO DO WITH FOOD?
Food is a major element in cancer prevention and care. Not only can cancer risk be
reduced with a healthy lifestyle; nutritional intake during and after cancer treatment is also
important for a patient’s recovery.
We are what we eat. This phrase takes on new and even more significant meaning in the
fight against cancer, with good nutrition a vital weapon to help ward off the disease as well
as aid recovery.
That is the good news that the National University Cancer Institute, Singapore (NCIS)
wants to put out on World Cancer Day this year, February 7. While cancer is the leading
cause of death in Singapore, it can be prevented and active screening catches many
cases early, which means fewer deaths as the disease is detected and arrested before it
spreads.
Equally important is the role of food in cancer prevention, as one third of cancers are
deemed preventable by lifestyle changes including diet.
Dietary factors have indeed been recognised as posing a significant effect on the risk of
cancers, with different dietary elements either increasing or reducing the risk of cancer. A
fat-soaked, high-cholesterol diet, physical inactivity and obesity have been shown to corelate with up to 30-35% of cancer deaths. Over-nutrition, or the excessive intake of food
and nutrients, is by far the most significant dietary cause of cancer and is the reason a
healthy diet is important.
Good healthy diets can help prevent cancer, help recovery
“Many types of food can help protect a person against cancer, such as vegetables and
fruits. Some foods such as herbs and spices may be helpful in preventing cancer and
have shown promising results in studies,” added Dr Lim Siew Eng, a senior consultant in
the Department of Haematology-Oncology and the Associate Director (Clinical –
Education) of the NCIS.
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However, there are also foods such as processed and preserved foods that increase the
risk of cancer, especially nasopharyngeal, throat and stomach cancers. Being overweight
or obese is also associated with an increased risk of cancers. Therefore it is important to
limit consumption of calorie-densed food and beverages to avoid unnecessary weight gain.
Cancer patients undergoing treatment for their illness require optimum nutrition to help
them recover. A cancer patient’s nutritional needs, food intake, digestion, as well as
his/her body’s absorption and utilisation of nutrients can also be altered by surgery,
radiotherapy and chemotherapy, said Dr Lim Su Lin, chief dietitian at the National
University Hospital. “The increased energy need during cancer treatment, coupled with
reduced nutritional intake due to eating difficulties caused by treatment side effects, leads
to unintentional loss of weight and muscle mass, as well as lethargy. Adequate food,
especially protein intake during cancer treatment is crucial for recovery, wound healing
and prevention of infection.”
However, eating and drinking can be challenging for cancer patients, for example those
suffering from nasopharyngeal cancer or nose cancer, as it is commonly known. This is
because of the side effects of treatment, such as the loss of taste, pain in swallowing due
to the throat and mouth ulcers. Many patients are discouraged as they find it painful to eat
or drink during this period. That was the experience of a patient, Mr Tan who had
nasopharyngeal cancer.
“I lost some weight initially because of changes in my eating habits. But I wanted to
ensure that I had sufficient nutritional intake so that my body is strong enough to sustain
the treatment and its side effects, so I did my research and was in constant
communication with my dietitian from the NUH. For example, when I had difficulty
swallowing, I discussed with my dietitian and changed to a texture-modified diet (softblended diet). I also took a lot of fruits and vegetables, and sometimes I even prepare
additional portions from home to supplement my meals when I eat out.”
Added Ms Esther Lin, a dietitian at the NUH, “During the recovery phase, some patients
still continue to experience side effects or complications from treatment which affect their
nutritional status. It is important that patients obtain adequate calories and proteins during
this phase to help them recover. Patients will also require ongoing nutritional assessment
and support during this period. If patients are not able to manage to eat and drink, they will
need to continue taking oral nutritional beverages to supplement their oral intake.”
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To enable the general public as well as cancer patients and their caregivers to better
understand the link between cancer and food, NCIS’ World Cancer Day Public
Symposium this year looks at the therapeutic power of food. Appropriately titled “What’s
Cancer Got to Do with Food”, the event will have. Senior Minister of State (Health &
Manpower), Dr Amy Khor as the Guest of Honour while celebrity chef, Eric Neo from the
InterContinental Singapore will show participants ways of preparing tasty, nutritious meals.
Visit the public symposium organised on 7 February 2015 to find out more. For details,
refer to www.ncis.com.sg.
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For more information, contact:
Sharon Aw
Senior Assistant Manager, Communications
Tel: 6772 3987
Email: [email protected]
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About the National University Hospital
The NUH is a tertiary hospital and major referral centre for a comprehensive range of
medical, surgical and dental specialties including Cardiology, Gastroenterology and
Hepatology, Obstetrics and Gynaecology, Oncology, Ophthalmology, Paediatrics,
Orthopaedic Surgery and Hand and Reconstructive Microsurgery. The Hospital also
provides organ transplant programmes for adults (in kidney, liver and pancreas) and is the
only public hospital in Singapore to offer paediatric kidney and liver transplant programme.
Staffed by a team of healthcare professionals who rank among the best in the field, the
NUH offers quality patient care by embracing innovations and advances in medical
treatment.
In 2004, the NUH became the first Singapore hospital to receive the Joint Commission
International (JCI) accreditation, an international stamp for excellent clinical practices in
patient care and safety. Today, patient safety and good clinical outcomes remain the focus
of the hospital as it continues to play a key role in the training of doctors, nurses and allied
health professionals, and in translational research which paves the way for new cures and
treatment, offering patients hope and a new lease of life.
A member of the National University Health System, it is the principal teaching hospital of
the NUS Yong Loo Lin School of Medicine and the NUS Faculty of Dentistry.
For more information, please visit www.nuh.com.sg
About the National University Cancer Institute, Singapore
The National University Cancer Institute, Singapore (NCIS) offers a broad spectrum of
cancer care and management covering both paediatric and adult cancers, with expertise
in prevention, screening, diagnosis, treatment, rehabilitation and palliative care. The
Institute’s strength lies in the multi-disciplinary approach taken to develop a
comprehensive and personalised plan for each cancer patient and his or her family. NCIS
draws on the expertise of its specialists in the fields of haematology-oncology, radiation
oncology, gynaecologic oncology, paediatric oncology, surgical oncology, oncology
nursing, oncology pharmacy, palliative care, pathology, radiology, medical specialties
including gastroenterology and hepatology, infectious diseases, pulmonary and critical
care, psychiatry, epidemiology and public health as well as other allied health sciences.
NCIS’s strength in research allows patients to access drugs and devices before they are
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commercially available. NCIS is also closely affiliated with the Cancer Science Institute of
Singapore, National University of Singapore.
For more information about the NCIS, please visit www.ncis.com.sg
About the National University Health System (NUHS)
The National University Health System (NUHS) groups the National University Hospital,
the NUS Yong Loo Lin School of Medicine, the NUS Faculty of Dentistry and the NUS
Saw Swee Hock School of Public Health under a common governance structure to create
synergies for the advancement of health by integrating clinical care, research and
education.
The enhanced capabilities and capacity enable the NUHS to deliver better patient care,
train future generations of doctors more effectively and bring innovative treatments to
patients through groundbreaking research.
Visit www.nuhs.edu.sg
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