Skin Cancer Nutrition

The immune system is weakened during many types of cancer treatment. Unfortunately, not all chemotherapy medications are able to tell the difference between healthy cells and cancer cells. For this reason, perfectly healthy red and white blood cells are damaged or killed during treatment and shortly thereafter. The result is that the body is not as good at fighting illness and infection.

A common term used to refer to a very low neutrophil (white blood cell) count is neutropenia. Paying special attention to food safety during cancer treatment to reduce the risk of exposure to foodborne illness may also be referred to as a “neutropenic diet.” The following are some simple tips to minimize exposure and avoid infection and illness when the immune system is compromised.

Keep hands and surfaces clean:

• Wash your hands often and well, especially before and after handling food. Be sure to wash hands with warm water and soap for at least 20 seconds. Pay special attention to your fingernails and the backs of your hands.
• Keep raw and cooked foods separate. Do not reuse any utensils, cutting boards, plates and bowls once they have been touched by raw meat or eggs. Items that have been used for preparing raw meats or eggs should be washed in hot, soapy water or put in the dishwasher. It is best to keep a separate cutting board for meat and fruits/vegetables. Have an extra clean cutting board available for additional preparation as well.
• When shopping for and storing raw meats, keep them away from other foods and cover the packages with extra plastic wrap or use plastic bags. This will prevent any liquids from leaking onto other foods or surfaces. Store meat and eggs toward the bottom of the refrigerator to prevent any dripping on other foods below.
• Wash your produce well. You should wash all of your fruits and vegetables under running water, even if you don’t plan to eat the peel, because germs can transfer when slicing or peeling.
• Toss suspicious foods. Throw away cracked eggs, slimy or moldy produce, and any food that looks or smells unusual.
• Put perishable foods in the refrigerator within two hours of preparing them. Dishes made with mayonnaise, eggs and cream should be put away within one hour. If food has been left out longer, throw it away.
• Thaw food in the refrigerator, never at room temperature. Use defrosted foods as soon as they’re thawed and never refreeze them.
• Before opening canned foods, wash the top of the can with soap and water to avoid contamination.
• Clean your countertops, cutting boards and sink with hot, soapy water or a solution of one part bleach and 10 parts water.
• When reheating food in the microwave, stir often to prevent cold spots.
• Bring groceries inside and refrigerate them right away. Never leave groceries in a hot car.
• When dining out, request clean silverware set on a napkin or clean tablecloth. Don’t use utensils that are placed directly on the table. Pack up your own leftovers rather than having the server do it for you.

Cook food thoroughly:

• Avoid raw meat such as sushi, undercooked eggs (make sure eggs are at least “over easy” and not “sunny side up”), and other meats that have not been cooked to a proper internal temperature.
• Cook all eggs until both the white and the yolk are firm.
• Use a meat thermometer to make sure that all meats are cooked to the proper internal temperature prior to eating.

Avoid eating:

• Raw or undercooked meats
• Unpasteurized milk and juices
• Soft cheeses made with unpasteurized milk such as feta, blue cheese, Roquefort, Stilton, brie or farmer’s cheese
• Processed meats such as luncheon meats and anything else from a deli counter
• Refrigerated meat spreads or pâté
• Smoked fish or precooked shrimp or crab meat
• Sprouts, such as bean sprouts, alfalfa sprouts or broccoli sprouts
• Pre-cut fresh fruit and vegetables
• Unwashed fresh fruits and vegetables
• Unroasted or raw nuts and seeds
• Raw tofu or tempeh
• Food from salad bars of buffets
• “Fresh” salad dressings, salsas and sauces sold in the refrigerated section of the grocery store
• Raw apple cider
• Raw honey
• Unrefrigerated cream-filled pastries
• Food from dented, swollen or rusted cans
• Ice cream or frozen yogurt from soft-serve machines
• Free food samples
• Food past its use-by or sell-by date

The guidelines above were created with those who have severely weakened immune systems in mind. Consult your physician or healthcare team for regular updates on your blood counts and the status of your immune system.