Madrid, 19 December 2023-. Something that most typifies the Christmas season is meals with family and friends. Within this celebratory context, cancer patients may also enjoy an original and tasty Christmas menu, by simply following a few nutritional tips to adapt the various dishes to their particular needs.
As a starting point Dr. Pedro Robledo, Head of the Clinical Nutrition and Dietetics department at MD Anderson Madrid Cancer Center reiterated the importance of avoiding food rich in saturated fat, such as fried or battered dishes, cheeses with more than 60% fat and products with a high refined sugar content such as mass produced pastries. From there the menu can be adapted to the needs of each particular patient. “If the patient is experiencing changes to the digestive system, whether mechanical or functional, such as difficulty with swallowing or accelerated transit, we recommend modifying the textures and quantities for each intake. For example, one should avoid fibrous textures, such as asparagus, or tougher consistencies, such as non-lean meat”, explained the specialist.
At the same time, he added, “where a whole or partial organ is missing, such as the stomach, the quantities ingested or volume of liquid need to be controlled. If sections of the intestine are lacking the quantity of fat and sugar should be adjusted, as well as the type of fibre intake”. In this way, the menu can be personalised according to dietary needs and each person’s tastes.
Another of the key aspects for enjoying Christmas lunches and dinners is to remember that chemotherapy and radiotherapy treatments can lead to changes in the way taste and smell work. With this in mind, the expert recommends adding cooking spices to strengthen the flavour. “We can use coriander with fish, curry spice with white meat, or cumin and turmeric with pulses and vegetables”, he explained. We should use seasoning in moderation; otherwise, it may worsen or distort the flavour.
Lastly, once at the table, the expert recommends small portions and leaning forward slightly to avoid digestion problems, and not to eat food too hot. Patients should consult the multidisciplinary team in charge of their treatment and follow-up care, to ensure that this and other advice is as personalised as possible.
Suggested Christmas menu for cancer patients
As a starter, the nutritionist Pedro Robledo recommends a vegetable option. According to the patient’s ability to swallow, this could be one of the following:
- A dish of steamed vegetables, such as broccoli, red cabbage, carrots and cardoon (artichoke thistle), with prawns and gulas, sautéed with coriander, if the patient is fully able to swallow.
- A vegetable puree with lentils and a touch of rosemary and lime, for patients with problems swallowing or alterations in sense of taste
As a main course, White fish is a good choice, for example hake, bream or bass, all of which provide healthy fatty acids, such as omega 3, minerals and nutrients beneficial to the body metabolism. A good recipe would be oven-baked fish served with an orange mouse or cooked with orange juice and mint, which would also provide plenty of flavour.
For meat lovers, we would recommend white meat, as it has less fat content, is easy to digest and provides plenty of vitamins and minerals, such as potassium, zinc, iodine and phosphorus. A complete and easy to digest recipe would be oven-baked minced turkey with curry and creamed potato with fennel.
For dessert, fruit should take centre stage. The specialist recommends a cup of cranberries, pineapple and blackberry with vanilla ice cream or a mouse made with blackberries, cinnamon, and ground chocolate or coffee.
All together, the objective should be “that the patient maintains a healthy diet containing the widest range of food possible, adjusted to their needs, without excess calories where unnecessary. In addition, they should keep themselves physically and mentally active and look for normality in their daily life”, concluded the nutritionist.