The Global Cancer Observatory (2021) lists breast cancer as the top in the 5 most frequent cancers among Filipino women and for both sexes. In 2020, three in every 100 women were diagnosed to have breast cancer. Breast Cancer Awareness Month every October is intended to enhance knowledge on the many aspects of breast cancer especially for early detection and for better prognosis. Early detection and treatment are keys to survival.
Cancer begins when cells change abnormally and grow out of control usually forming a tumor. Benign tumors are enclosed in a membrane which prevents them from spreading hence noncancerous but may still cause problems as in the case of brain tumors that cause congestion in the brain and/or interfere with blood flow. Malignant tumors are cancerous as they are capable of invading surrounding tissues or spread to other body parts.
Varied factors may increase a person’s risk in developing cancer, some of which are age, personal history, family history, age at first pregnancy, early menstruation and late menopause, oral contraceptives, socioeconomic and lifestyle factors to include food, weight, alcohol intake and physical activity. Self-breast examination two weeks after menstruation, mammography and ultrasound can reveal changes in the breast before signs and symptoms develop. Signs and symptoms may be any of lump or thickening, change in size or shape, nipple discharge, physical changes as nipple sore or nipple turned inward, skin changes as that like the peeling of an orange. While these and some tests may suggest cancer, only a biopsy will reveal a definite diagnosis.
General guidelines for cancer prevention not just for breast cancer include maintaining a healthy weight and being physically active, not smoking nor consuming alcohol or if done, drink in moderation, selecting foods low in salt, avoiding sugary drinks and processed meats, limiting intake of red meat like pork and beef, eating more of plant-based foods such as fruits, vegetables, beans and whole grains. Plant-based foods are emphasized not just for the vitamins and minerals but for phytonutrients they contain phytochemicals such as carotenoids in green leafy and yellow vegetables; phenolic compounds in green tea, garlic, soybeans; flavonoids in most fruits and vegetables; isoflavones in soybeans and legumes, indoles in cruciferous vegetables like cabbage, broccoli, cauliflower; isothiocyanates in mustard, malunggay and cruciferous veggies; organo-sulfides in garlic, onion, leeks.
The same recommendations are given for those undergoing treatment such as chemotherapy. One’s diet is intended to provide for all the energy and nutrient needs of the patient as well as enable him/her to face the side effects of, and complete the treatment sessions. Eat regularly throughout the day. Small and frequent feedings may help manage nausea, vomiting or even diarrhea. Avoid caffeine, undercooked meat, fish and poultry; raw veggies; unwashed fruits and veggies. Protein sources should still be given and good ones are poultry, fish, legumes. Soybeans and products like tokwa, tofu should be in moderate amounts too. The diet principles of variety, balance, moderation, calorie control and nutrient density still apply.
If wanting to join survivors’ group or for more info on diet, you may contact this writer, nutritionist-dietitian, nurse and breast cancer survivor for 10 years now.