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Full, healthy diet increases survival in cancer patients

Contrary to popular belief, people with cancer can improve their survival rates with a healthy appetite and a balanced diet, chief specialist in hematology and hematological oncology at Taipei Medical University Hospital Tai Cheng-jeng (戴承正) said yesterday.

At a "healthy cooking" demonstration, Tai said cancer patients "often ingest fewer calories than they need, due to either physical or psychological reasons."

"However, they need the `fuel' to win their battle against cancer," he said.

In addition, Taiwanese patients are often misled by the myth that "food fuels the growth of malignant tumors," the chief of the hospital's department of nutrition, Su Hsiu-yueh (蘇秀悅), said.

"About 80 percent of patients believe in a list of `taboo foods,'" Su said, citing a study by the hospital. "In reality, cancer patients should strive for balanced nutrition from all sources of foods and eat meals that are high in calories, proteins and carbohydrates."

At the workshop yesterday, Su demonstrated 10 healthy dishes she had prepared, including drumsticks cooked with carrots and water chestnuts, sukiyaki pork hotpot and purple rice pudding.

"Many cancer patients have limited appetite, so it is essential to add color and variety to their meals," she said.

Fifty-nine-year-old Hsu Yu-chi (許玉芝), a patient diagnosed with terminal 4th stage lung cancer four years ago, said she was now disease-free thanks to target-therapy and strict adherence to the meal plan.

"In addition, aerobic exercise, regular medical follow-ups and an optimistic mind can also prolong a cancer patient's life," she said.

"Do not be afraid of the disease," she told patients battling with cancer. "With today's medical advancements you should trust your doctors and follow their recommendations."

The recipes will be made available on DVD next month and will be free of charge via telephone order, Su said.
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