FCRC Beyond Blue Fall 2021 - Flipbook - Page 12
Feature STORY
Feature STORY
MEET c EXP ER TS
Nichole Andrews
RDN
Colin Zhu
DO, DipABLM, Chef
Oncology Dietitian
Nutrition with Nichole LLC,
Seattle, Washington
@oncology.nutrition.rd
CEO of TheChefDoc™ and Host/
Faculty Director of The THR5 Formula™
Masterclass Series
Los Angeles, California
@thechefdoc
Carrie Lynn Gibson
M.Ed & Wellness, RDN, LND
Melissa Phelps
RD, CSO
Clinical Supervisor Outpatient Unit
Nutrition and Food Services
VA Caribbean Healthcare System, San Juan, Puerto Rico
@re_ev0luti0n6
Registered Dietitians, Certified Specialists in Oncology Nutrition
Capital Health Cancer Center, Pennington, New Jersey
@capitalhealthnj
“Why don’t we get ‘real’ answers
about life after surgery or
treatment?” asked Christina
Haywood, a stage III rectal cancer
survivor diagnosed at age 34.
She voiced what many survivors and caregivers feel
when it comes to diet and nutrition guidance. “We hear,
‘Wait and see,’ and ‘Everyone’s different,’ or ‘At least
you're alive’—but this doesn’t answer what we’re really
wondering and what we really want to know.”
Food pyramids, special diets, and conflicting
recommendations have caused great confusion in
the cancer community, not to mention the spread of
misinformation, particularly on social media.
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Sarah Crowley
RD, CSO
In fact, a recent study published in the Journal of the
National Cancer Institute found that up to 30% of posts
about cancer on social media are misleading or false.
Patients need real answers—and fast.
To get to the bottom of the confusion, frustration,
and hanger (you know—when hungry meets
anger), we reached out to several accredited
experts who work in a variety of institutions.
While opinions still vary on some topics,
consistencies like the importance of a wellrounded, balanced diet full of plant foods
and the benefits of working with a dietitian
or nutritionist remain.
At the end of the day, what you eat is your choice.
Here is reliable, credited information to consider as
you make the smartest choice for your health, lifestyle,
and food preferences.
Some CRC patients can eat
things I can’t, and vice versa,
but we had the same diagnosis
and the same treatment. Why is
this, and what should I do if I’m
struggling to find a diet that works
for me?
Sarah Crowley:
It feels like diet and nutrition
are some of the least-discussed
subjects with patients, but the topic
affects us every day and in very
tangible ways. Why doesn’t this
come up more with patients
during the treatment plan and
into survivorship?
Carrie Lynn Gibson:
Despite the vast research establishing
medical nutrition therapy’s beneficial impact on cancer
patients, at multiple levels throughout the disease,
it is also very common for patients to not receive
it—especially at the early stages of disease. A cancer
diagnosis is life-changing for the patient, caregivers,
and loved ones. Usually, the main concerns involve
the specifics about processing the cancer (like stage
and treatment plan), communication to loved ones,
economic issues, healthcare access, survivorship,
among other serious issues. Clinicians are aware
that individualized medical nutrition therapy plays an
important role in a cancer patient’s life, even after no
evidence of the disease is declared.
Medical nutrition therapy is important because it
can help detect malnutrition, support muscle mass
preservation, and monitor weight management.
It should not be overlooked given the implications
that it can have in the quality of life and patient’s
prognosis. A more proactive approach that includes
tailored medical nutrition therapy should be promoted
not only among the clinical interdisciplinary team but
also among patients and caregivers. Patients, ask your
doctors about this!
Even if your treatment plan is the same as
another patient, and you’re facing the same diagnosis,
you are unique. Everyone’s systems react differently
to treatment. Our genes, medical history, age, gender,
and other factors determine our rate of digestion,
absorption, and tolerance of foods. Your microbiome
can change drastically during and after treatments,
especially with radiation and chemotherapy, and this
affects gut health—which ultimately decides which
foods or combinations of foods your body can handle.
Never compare yourself to someone else; we are all on
different paths. Work with your doctor and a dietitian
to understand why you may struggle to tolerate certain
foods that others seem to enjoy without problems. Trial
and error, along with journaling, can help you understand
your body more. Focus on what makes you feel good,
gives you energy, meets your specific nutritional needs,
and satisfies your hunger—literally and physically.
Are there any foods, across
the board, that a CRC patient
should be eating? Is there a “magic
bullet” that you’ve seen work for
just about everyone?
Dr. Colin Zhu:
Be very skeptical and discerning about “magic
bullets” and “quick fixes.” The ironic, quick answer is:
Eat more real plant food. Research has shown that when
a diet is high in fat and red meat, and low in complex
carbs/fiber, this creates a gut flora environment toward
dysbiosis and CRC. A diet high in fiber/complex carbs
and low in fat and red meat creates an environment
toward symbiosis and healthy gut cell lining. The
amount of fiber we get from food has a direct and
dramatic effect on our gut microbiome.
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