Loss of appetite can lead to malnutrition.

Patients undergoing treatment for head and neck cancers are at high risk for malnutrition. The cancer itself, poor diet before diagnosis, and complications from surgery, radiation therapy, and chemotherapy can lead to nutritional shortfalls. Patients can lose the desire to eat due to nausea, vomiting, trouble swallowing, sores in the mouth, or dry mouth. When eating causes discomfort or pain, the patient’s quality of life and nutritional well-being suffer. The following suggestions may help patients with cancer meet their nutritional needs:

• Change the texture of food. Serving food chopped, ground, or blended can reduce the amount of time it needs to stay in the mouth before being swallowed.
• Eat between-meal snacks to add calories and nutrients.
• Choose foods high in calories and protein.
• Take supplements that provide vitamins, minerals, and calories.

Nutritional counseling may be helpful during and after treatment.

Nutritional support may include liquid diets and enteral feedings.

Many patients treated for head and neck cancers who receive radiation therapy alone are able to eat soft foods. As treatment progresses, most patients will include or switch to liquid diets using high-calorie, high-protein nutritional drinks. Some patients may need enteral tube feeding to meet their nutritional needs. Almost all patients who receive chemotherapy and head and/or neck radiation therapy at the same time will require enteral nutritional support within 3 to 4 weeks. Studies show that patients benefit when they begin enteral feedings at the start of treatment, before weight loss occurs.

Normal eating by mouth begins again when treatment is finished and the site that received radiation is healed. The return to normal eating often needs a team approach, including a speech and swallowing therapist to ease the adjustment back to solid foods. Tubefeedings are decreased as a patient’s intake by mouth increases, and are stopped when the patient is able to get enough nutrients by mouth. Although most patients will regain their ability to eat solid foods, many will have lasting complications such as taste

ScienceDaily (May 18, 2007) — It turns out Mom was right – you should eat your broccoli. But what Mom may not have known is why broccoli is so healthy, and how its lesser known, younger offshoot may be a powerful anti-cancer agent.

Researchers at the Linus Pauling Institute at Oregon State University have found that sulforaphane – a compound found in cruciferous vegetables such as broccoli, bok choy and brussels sprouts – has strong anti-cancer properties.

Even more promising results have been found in broccoli sprouts. The tiny, thread-like broccoli sprouts sold at stores next to alfalfa sprouts have more than 50 times the amount of sulforaphane than found in mature broccoli.

Emily Ho, a researcher with the Linus Pauling Institute and an assistant professor in the Department of Nutrition and Exercise Sciences at OSU, will describe these dietary inhibitors for cancer prevention at the conference on “Diet and Optimum Health,” organized by the Linus Pauling Institute. The conference will be held May 16-19 at the Hilton Hotel in Portland. Ho will speak at 10:30 a.m. Friday, May 18.

Ho’s main area of research is on the dietary prevention of prostate cancer. The Asian diet could be a key in this prevention. White males born in the United States have dramatically higher rates of prostate cancer than Asian men. But when Asian men live in the U.S. for five years or more, their rates of prostate cancer rise significantly, Ho says.

Past studies in Ho’s lab have focused on dietary elements in cancer prevention such as green tea and soy.

In her new study, which was published in the Journal of the Society of Experimental Biology and Medicine, Ho and her colleagues at Linus Pauling Institute looked at cruciferous vegetables. While many cruciferous vegetables have sulforaphane, broccoli and broccoli sprouts have the highest amount and thus could be a major player in the prevention of prostate and colon cancer.

Ho said drugs classified as histone deacetylase (HDAC) inhibitors are being looked at as potentially preventing cancer. She said their research shows that these same effects of inhibiting HDAC might be obtained by consumption of cruciferous vegetables.

“I would say if you’re at all worried about cancer or at high risk of cancer, especially of prostate or colon cancer, then increasing your dietary intake of broccoli and other vegetables could be a good idea,” Ho said.

“It certainly can’t hurt. And drugs can have negative side effects and be difficult to administer.”

While Ho said the research is not at the point where she can make a specific recommendation on how much broccoli or bok choy to eat, she personally tries to have two servings of cruciferous vegetables a day.

In human subjects, just eating some broccoli sprouts on top of a bagel with cream cheese resulted in HDAC inhibition.

“The compound in broccoli may be one of the strongest anti-cancer fighters we have,” Ho said.

Adapted from materials provided by Oregon State University