Up to 40% of Cancer Patients Die from Complications of Malnutrition, Not from the Disease Itself--Dr. David Katz & Dr. Keith Block Offer Advice to Fight Malnutrition

According to the National Cancer Institute, an astounding 20% to 40% of cancer patients die from causes related to malnutrition, not from the cancer itself, and 80% of cancer patients develop some form of clinical malnutrition. Unfortunately, conventional medical advice suggesting a patient eat whatever they want, can actually feed the patient’s cancer, promote their malnutrition, and contribute to the patient’s inability to tolerate treatment.

EVANSTON, IL (PRWEB) October 4, 2006 -- According to the National Cancer Institute, an astounding 20% to 40% of cancer patients die from causes related to malnutrition, not from the cancer itself, and 80% of cancer patients develop some form of clinical malnutrition. Unfortunately, conventional medical advice suggesting a patient eat whatever they want, can actually feed the patient's cancer, promote their malnutrition, and contribute to the patient's inability to tolerate treatment. In addition, if the malnutrition is not addressed, it can lead to a condition called "cachexia," defined as a wasting syndrome that results in compromised immunity, weakness, and a loss of weight, fat, and muscle.

"The current scientific consensus is that cancer cachexia results primarily from an underlying metabolic imbalance induced by the cancer, causing the body's metabolism to speed up," explained Keith I. Block, MD, Medical/ Scientific Director of the Block Center for Integrative Cancer Treatment in Evanston, Illinois. "The malignancy generates the production of low-grade inflammatory molecules that breakdown lean muscle, and can disrupt immune functioning. The heavy consumption of fats, refined flours and sugars found in the traditional American diet can increase this inflammation, contributing to a lack of appetite, more debilitating weight loss, and actually promote the very disease the patient is trying to fight."

It isn't just severe malnutrition that will impact a cancer patient's health. Even relatively small degrees of under-nutrition are associated with a marked increased risk of hospital admissions and death1. According to ABC News medical contributor and nationally renowned authority on nutrition, David Katz, MD, "Cancer may kill, in part, by causing starvation and conventional therapies may actually exacerbate this aspect of the disease. While these treatments can effectively attack the cancer, they may kill the patient in the process of doing so." Katz, who is Associate Professor of Public Health and director of the Yale Prevention Research Center says, "There is thus a need to combine effective assaults on cancer, with effective nurturing, and nourishing, of the body. Optimizing nutrition during and following cancer therapy is unquestionably a vital element in overcoming the disease, and reclaiming good health."

So what kind of a diet can fight malnutrition and help a cancer patient combat their disease? Drs. Block and Katz offer the following suggestions:

-Include cancer and inflammation-fighting phytochemicals (found in abundance in many fruits and vegetables)
-Omega 3 fats, monounsaturated fats such as olive oil, complex carbohydrates and healthy sources of proteins
-Eat energy dense/nutrient dense foods such as avocado; nut butters; and soy
-Avoid "bad" dietary fats such as saturated fats found in milk, cheese, butter, red meat, pork, coconut, and poultry
-Eliminate unnatural fats, called trans fat, found abundantly in margarine, hydrogenated oils, as well as many baked goods and convenience foods
-Reduce or eliminate simple carbohydrates such as sugar, honey, high fructose corn syrup, concentrated sweeteners, sugary beverages, cookies, cakes, pastries, white bread, crackers and white-flour baked goods. These are high-glycemic foods that cause a sudden rise in blood sugar and ultimately increase inflammation.

The side effects commonly associated with cancer treatment also make it more difficult to maintain a well-balanced diet. Side effects often include a marked decrease in appetite, nausea, and a strong aversion to food -- even foods once very much enjoyed. To help patients increase their intake of healthy, nutritious food, Drs. Block and Katz suggest shifting eating patterns to coincide with appetite. For example, eat the biggest meal of the day in the morning, if that's what you are most inclined to do. With your physician's approval, introduce light exercise, and, if possible, eat with family members and friends. Let them know that you're having difficulty with your appetite and ask for their support.

The Block Center for Integrative Cancer Care and Optimal Health, located in Evanston, Illinois, was founded in 1980 by Penny and Keith Block, M.D. with a focus on treating the patient as a whole person, not simply treating the diagnosis. The Center's research-based treatment integrates an innovative approach to the best of conventional medicine with scientifically sound complementary therapies -- therapeutic nutrition, botanical and phytonutrient supplementation, prescriptive exercise, and systematic mind-body strategies, to enhance the recovery process. Block has pioneered this "middle ground" approach to cancer care and optimal health -- designing a total treatment plan that is tailored to the precise needs of each patient, using a unique set of clinical and laboratory assessments. The Block Center is breaking new ground with the creation and development of Cancer Rehab as an innovative treatment modality, and is currently the only private North American medical center using chronomodulated chemotherapy. Dr. Block is a member of the National Cancer Institute's PDQ Cancer Complementary and Alternative Medicine (CAM) Editorial Board in Washington, D.C., and Director of Integrative Medical Education at the College of Medicine at the University of Illinois, Chicago. The Block Center is a full treatment clinic, has served as a CCOP site through the National Cancer Institute, and is currently engaged in clinical cancer research with the University of Illinois and other university facilities in the United States and Israel (www.blockmd.com).

David L. Katz, MD, is a nationally renowned authority on nutrition, weight control, and the prevention of chronic disease. His ninth and most recent book, The Flavor Point Diet (Rodale: January, 2006) introduces a groundbreaking strategy for weight control based on the thoughtful distribution of flavors. He is an Associate Professor of Public Health and directs the Yale Prevention Research Center. He is Medical Contributor for ABC News, with weekly appearances on Good Morning America, and occasional appearances on 20/20, World News Tonight, and other programming. In 2005, Dr. Katz became a syndicated health/nutrition columnist for The New York Times. www.davidkatzmd.com.

1Grant, J.P. Proper use and recognized role of TPN in the cancer patient. Nutrition 6(4): Suppl, 6S-7S, 10S, Jul/Aug 1990.

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