Nutritional recommendations

Our nutritional therapists will help you with dietary measures during and after treatment.

General nutritional recommendations for cancer patients

Nutrition is essential for maintaining the basic vital functions of the human body and overall health. A complete diet with sufficient intake of all nutrients and energy is a prerequisite for a good course of treatment and helps to improve quality of life. A varied and diverse diet is the best way to provide all the important nutrients - carbohydrates, fats, proteins, minerals, vitamins and trace elements. Hydration or adequate drinking is also important.

Here it is particularly worth mentioning the protein component. Protein is the basic building block of the whole body, it performs many important functions. Higher doses of protein must be supplied to the body in various exceptional conditions, for example, during illness, during convalescence or before any exercise. Without protein, the tissues, including muscles, that ensure overall body fitness would not be formed or restored. Proteins in the form of enzymes are involved in metabolism, blood clotting, control metabolism and maintain the body's internal environment.

In the disease, weight loss occurs very often due to complications (inappetence, nausea, feelings of fullness, difficulty swallowing) associated with chemotherapy, but also due to the treatment itself. However, this weight loss is not only from fat reserves but mainly from muscle mass, precisely as a result of the breakdown of protein. There is increased fatigue, reduced performance and, gradually, reduced mobility. As a consequence, there is a risk of further complications, mainly infections. The hospital stay and the entire convalescence are often prolonged.

It is therefore very important to prioritise protein in the diet and to ensure sufficient intake. The best sources of complete protein are animal foods in the form of dairy products, eggs, meat and meat products. The recommended amount is approximately 1-1.5 g of protein per kg of body weight.

Patients may also be at risk of developing an infection after ingesting contaminated food. It is therefore necessary to avoid eating food that is at increased risk of contamination with pathogens and to follow procedures in the preparation of the diet that eliminate the risk of contamination.

Guidelines for safe eating:

1. Maintain cleanliness

Observe good hygiene in food preparation. Wash hands frequently before handling and during food preparation. Wash and disinfect all surfaces and equipment used for food preparation. Protect food and kitchen areas from insects, rodents and other pests.

2. Separate raw and cooked food

Separate raw meat, poultry, seafood and eggs from other foods, avoid contact between raw and processed foods. Use special tools and utensils such as knives and cutting boards to handle raw foods.

3. Cook food thoroughly

Thorough cooking consists of reaching a temperature of at least 75 °C throughout the food for a minimum of 10 minutes.

4. Keep food at safe temperatures

Serve food hot, at temperatures above 63 °C. Do not leave cooked food at room temperature for more than 2 hours. Refrigerate finished dishes and perishable foods in good time (min. temperature 5 °C). The maximum storage time for freshly cooked/baked, unconsumed food is 24 hours in the refrigerator, then reheat the food only once. Do not defrost food at room temperature. Do not refreeze once thawed.

5. Use safe water and ingredients

Choose fresh and safe food. Do not use food after its expiry date and use-by date, store under the manufacturer's recommended conditions. Avoid delicatessen sales and fast food, which have a significantly increased risk of bacterial contamination - burgers, hot dogs, sandwiches, mayonnaise salads, fresh deli products, cakes, especially whipped cream cakes. There is a risk of some infectious diseases, especially salmonellosis, listeriosis, etc.

Any questions should be directed to: vyziva@uhkt.cz