Research by the World Health Organization shows that about 50% of cancer cases and recurrences can be prevented through a healthy lifestyle. Aside from the few cases caused by genetic inheritance, most cancers are closely linked to poor diet, lack of exercise, obesity, stress, and unhealthy habits.
Many cancer survivors maintain unhealthy eating and exercise habits even after treatment. Studies show that cancer survivors have a high risk of developing metabolic syndrome. Metabolic abnormalities—such as high blood sugar, abnormal cholesterol, obesity, and insulin resistance—can increase the risk of cancer recurrence and elevate the likelihood of cardiovascular disease and secondary cancers.
Studies show that more than 80% of cancer patients develop malnutrition during treatment, and nearly 40% experience reduced treatment effectiveness due to poor nutrition (ESPEN, 2021; American Cancer Society, 2023). Proper nutritional support can:
Oncology-specific immunonutrition products are specialized medical nutrition formulas designed for cancer patients. Based on a balanced formula that provides calories and protein, they are fortified with four key nutrients: Glutamine, Arginine, Nucleotides, and Omega-3 fatty acids.
Collagen is a group of proteins that make up about one-third of the body’s protein content. It provides structure to tissues such as cartilage, skin, and tendons. The body synthesizes collagen from amino acids obtained through food, but this ability declines after the age of 20.
Anemia and low platelet counts are common side effects of chemotherapy and radiotherapy, which can cause fatigue, decreased immunity, and may even affect treatment schedules. Proper nutrition and dietary support are essential for patients undergoing cancer therapy. This article outlines dietary and lifestyle strategies to help maintain healthy blood and platelet levels during chemotherapy.
Glutamine is the most abundant amino acid in the human body, making up over 60% of skeletal muscle amino acid content. It provides energy for intestinal cells, liver cells, and immune cells (such as lymphocytes and macrophages). It also maintains gut mucosal integrity, reducing bacterial invasion and inflammation (Eur J Nutr, 2010).
During cancer treatment, patients often experience side effects such as fatigue, anemia, low white blood cells, mouth sores, diarrhea, and hand-foot syndrome. Proper nutrition not only supports healing but also strengthens the immune system and helps patients tolerate therapy more effectively.
Chemotherapy drugs target rapidly dividing cancer cells but also suppress bone marrow, which produces blood cells. As a result, white blood cells, red blood cells, and platelets may decrease. When white blood cell counts are low, immunity drops, making patients more vulnerable to infection and fatigue—highlighting the importance of nutrition and supportive care.
A balanced diet is the key. Cancer patients need all six major food groups, especially high-quality protein (fish, chicken, legumes, low-fat dairy) to help repair immune cells and tissues. Eating only fruits and vegetables can lead to nutrient imbalance and may negatively affect recovery.
