Nutrition for Cancer Patients

  • A balanced diet including lower saturated fats and high fiber foods is important to decrease the risk of cancer.
  • The best sources of fiber include fresh fruits and vegetables, whole grain breads and cereals. For example, a medium baked potato with skin provides 5 grams fiber.
  • Include fruits and vegetables high in antioxidants such blueberries, strawberries, tomatoes and cabbage.
  • Antioxidants may decrease the risk of cancer by protecting the body’s cells against damage. Researchers are discovering new phytochemicals including antioxidants in plant-based foods. Together with vitamins and minerals, these help to decrease cancer risk.
  • Maintaining a healthy body weight, regular exercise and avoiding smoking helps reduce the risk of cancer. Always check with your doctor before starting an exercise program.
  • Eat less fat in your diet, especially saturated fats from red meats, processed meats and whole milk products. Limit fried foods and fast foods.
  • If you drink alcohol, control how much you consume: one drink per day for women or two drinks per day for men. A serving of alcohol is equal to 12 ounces of beer, 5 ounces of wine or 1.5 ounces of liquor.  

Visit the Academy of Nutrition and Dietetics for more information on nutrition for cancer. 

Contact your doctor before making any diet changes as related to your medical condition(s).

To make an appointment for nutrition counseling:

Outpatient diet counseling — 484-526-1000
Diabetes Center — 484-526-3025