Report from The New Straits Times (Malaysia) dated 14 February 2012 :-
Watch what you eat
We cannot over-emphasise the importance of what we eat. But this does not mean having to give up all our favourite foods that may not be deemed healthy, says Ho Shiau Fen, dietetic manager at Assunta Hospital in Jalan Templer, Petaling Jaya. “The key is moderation. For instance, I love nasi lemak and I still eat it but in small amounts,” she adds.
That said, foods high in fat, red meat and in particular processed meats with their high nitrate content, have been associated to the increase in NCDs. Low fibre intake adds to the risk.
Ho is speaking in conjunction with March4Blue, an event organised by the hospital to increase awareness of colorectal cancer. “There is strong evidence that a diet that’s high in vegetables, fruit, whole grains and beans can reduce the risk, especially of colorectal cancer,” she says.
Colorectal cancer is cancer of the colon and rectum. It is also known as colon cancer or bowel cancer and occurs mostly in those over 40 years of age. Symptoms typically include rectal bleeding and anaemia, weight loss and changes in bowel habits.
“No single food or food component can protect against cancer. Rather, it’s all the compounds working together in the overall diet that offers the strongest protection against cancer,” says Ho.
“A single meal or occasional feast will not harm but weeks and months of a diet high in fat and sugar but lacking in fibre, will impact the body in the long run.”
Fibre, she says, refers to both soluble and insoluble fibre. Both are equally vital. Sources of fibre include green leafy vegetables, cucumber, carrot, cauliflower and broccoli. “These contain phytochemicals that may prevent damage to the colon by stimulating enzymes that convert carcinogens to inactive forms,” she adds.
SPECIAL NEEDS Do patients diagnosed with colorectal cancer and undergoing treatment require a specific diet? “It depends on the patient’s condition. If they have poor appetite during chemotherapy, for instance, they should be allowed to eat the foods they like, in sensible amounts,” says Ho.
During treatment, appetite may be compromised. Ho adds that we should not force the patients to eat as this can prove stressful and add to their loss of appetite. Such patients can only eat very little at a time, so they should be encouraged to eat small meals frequently rather than regular portion meals.
This is to ensure they get sufficient nutrition. In cases where patients really cannot keep their food down, it will be necessary to give them complete nutrition supplements.”
However, extremely spicy or oily foods are discouraged.
She says patients often throw up or feel a metallic taste in foods during this period. “Then they will feel a change in the taste of the food or that food has no taste at all,” she says.
Caregivers, she feels, should talk to their charges and adjust accordingly. When in doubt, they can approach the hospital dietitian for advice.
WORD OF CAUTION Ho discourages giving herbal concoctions to patients undergoing treatment. “There are no studies on how these may affect the medications that patients are given, so it is best to avoid herbal brews during this period,” she says.
At the end of the day, she stresses that it is more important for the healthy to invest in their health by eating correctly.
NATURAL CANCER WARRIORS
PHYTOCHEMICALS are chemicals found in plants (phyto is the Greek word for plant) that provide colour, smell and flavour. They include carotenoids, flavonoids, indoles and glucosinolates, inositol, isoflanoes, isothiocyanates, polyphenols and terpenes.
Studies show that when ingested, they can influence the chemical processes in our digestive system such as:
• Stimulate the immune system
• Block substances that we ear, drink and breathe in from becoming carcinogens
• Reduce inflammation that makes cancer growth more likely
• Prevent DNA damage and help in DNA repair
• Reduce oxidative damage to cells that can spark cancer growth
• Slow down the growth rate of cancer cells
• Trigger damaged cells to “commit suicide” before they reproduce
• Help regulate hormones.
Five smart tips
1. Plate proportion: Fill two-thirds of your plate with vegetables, fruit and grains and one-third with meat. Try a variety of greens as different coloured vegetables have different phytochemicals or active health-protecting compounds found in plants.
2. Go for whole-grain: The fibre in whole-grain is what keeps everything moving in the digestive system. So insist on brown rice and whole-wheat bread. Sprinkle pumpkin seeds on cereals, salads, stir fries and pasta. And always go for the unsalted variety.
3. Less red and processed meat: For protein, eat fish, poultry and beans instead of red meat (beef, lamb, goat). If you must, choose lean cuts and limit the frequency. Avoid processed meats which contain a high level of nitrates. Limit these to the occasional treat.
4. Keep it small: Don’t deprive your tastebuds. Chocolate, cookies and candy can be enjoyed in small portions. If you feel the need to munch, reach out instead for carrot and celery sticks, grapes and even a cob of corn.
5. Drink creatively: Water is best. But you can find variety in green tea, lemonade and fresh fruit juices instead of that can of soda. As for alcohol, the recommended intake is two standard drinks for men and one for women.
Watch what you eat
You are what you eat. Or rather, your health is. Tan Bee Hong finds out more from dietitian Ho Shiau Fen
WE’VE heard it all before, that there’s a need to watch our diet to reduce the risk of cancer and other non-communicable diseases or NCDs.
We cannot over-emphasise the importance of what we eat. But this does not mean having to give up all our favourite foods that may not be deemed healthy, says Ho Shiau Fen, dietetic manager at Assunta Hospital in Jalan Templer, Petaling Jaya. “The key is moderation. For instance, I love nasi lemak and I still eat it but in small amounts,” she adds.
That said, foods high in fat, red meat and in particular processed meats with their high nitrate content, have been associated to the increase in NCDs. Low fibre intake adds to the risk.
Ho is speaking in conjunction with March4Blue, an event organised by the hospital to increase awareness of colorectal cancer. “There is strong evidence that a diet that’s high in vegetables, fruit, whole grains and beans can reduce the risk, especially of colorectal cancer,” she says.
Colorectal cancer is cancer of the colon and rectum. It is also known as colon cancer or bowel cancer and occurs mostly in those over 40 years of age. Symptoms typically include rectal bleeding and anaemia, weight loss and changes in bowel habits.
“No single food or food component can protect against cancer. Rather, it’s all the compounds working together in the overall diet that offers the strongest protection against cancer,” says Ho.
“A single meal or occasional feast will not harm but weeks and months of a diet high in fat and sugar but lacking in fibre, will impact the body in the long run.”
Fibre, she says, refers to both soluble and insoluble fibre. Both are equally vital. Sources of fibre include green leafy vegetables, cucumber, carrot, cauliflower and broccoli. “These contain phytochemicals that may prevent damage to the colon by stimulating enzymes that convert carcinogens to inactive forms,” she adds.
SPECIAL NEEDS Do patients diagnosed with colorectal cancer and undergoing treatment require a specific diet? “It depends on the patient’s condition. If they have poor appetite during chemotherapy, for instance, they should be allowed to eat the foods they like, in sensible amounts,” says Ho.
During treatment, appetite may be compromised. Ho adds that we should not force the patients to eat as this can prove stressful and add to their loss of appetite. Such patients can only eat very little at a time, so they should be encouraged to eat small meals frequently rather than regular portion meals.
This is to ensure they get sufficient nutrition. In cases where patients really cannot keep their food down, it will be necessary to give them complete nutrition supplements.”
However, extremely spicy or oily foods are discouraged.
She says patients often throw up or feel a metallic taste in foods during this period. “Then they will feel a change in the taste of the food or that food has no taste at all,” she says.
Caregivers, she feels, should talk to their charges and adjust accordingly. When in doubt, they can approach the hospital dietitian for advice.
WORD OF CAUTION Ho discourages giving herbal concoctions to patients undergoing treatment. “There are no studies on how these may affect the medications that patients are given, so it is best to avoid herbal brews during this period,” she says.
At the end of the day, she stresses that it is more important for the healthy to invest in their health by eating correctly.
NATURAL CANCER WARRIORS
PHYTOCHEMICALS are chemicals found in plants (phyto is the Greek word for plant) that provide colour, smell and flavour. They include carotenoids, flavonoids, indoles and glucosinolates, inositol, isoflanoes, isothiocyanates, polyphenols and terpenes.
Studies show that when ingested, they can influence the chemical processes in our digestive system such as:
• Stimulate the immune system
• Block substances that we ear, drink and breathe in from becoming carcinogens
• Reduce inflammation that makes cancer growth more likely
• Prevent DNA damage and help in DNA repair
• Reduce oxidative damage to cells that can spark cancer growth
• Slow down the growth rate of cancer cells
• Trigger damaged cells to “commit suicide” before they reproduce
• Help regulate hormones.
Five smart tips
1. Plate proportion: Fill two-thirds of your plate with vegetables, fruit and grains and one-third with meat. Try a variety of greens as different coloured vegetables have different phytochemicals or active health-protecting compounds found in plants.
2. Go for whole-grain: The fibre in whole-grain is what keeps everything moving in the digestive system. So insist on brown rice and whole-wheat bread. Sprinkle pumpkin seeds on cereals, salads, stir fries and pasta. And always go for the unsalted variety.
3. Less red and processed meat: For protein, eat fish, poultry and beans instead of red meat (beef, lamb, goat). If you must, choose lean cuts and limit the frequency. Avoid processed meats which contain a high level of nitrates. Limit these to the occasional treat.
4. Keep it small: Don’t deprive your tastebuds. Chocolate, cookies and candy can be enjoyed in small portions. If you feel the need to munch, reach out instead for carrot and celery sticks, grapes and even a cob of corn.
5. Drink creatively: Water is best. But you can find variety in green tea, lemonade and fresh fruit juices instead of that can of soda. As for alcohol, the recommended intake is two standard drinks for men and one for women.