We have to improve the strength of chemotherapeutic drugs in cancer treatments. On the other hand, these agents have many serious side effects. Although there has been no diet for the patients with cancer, media and authorities still continue to define a clich nutrition program consisting of green leafy vegetables, fish meat, fruits, and olive oil. This clich nutrition may help to protect the healthy consumers against cancer, but the nutrition program or diet changes when it comes to the consumers with cancer. Such a nutrition program can only be designed by evaluating and analyzing the antagonisms and synergisms of the anticancer drug administered and the active food compounds in each food. Only after these detailed evaluations could a nutrition program, which is specific for only the administered anticancer drug, can be designed. The book, which addressed more than three thousand studies in cancer nutrition and screened from Science Direct, CrossRef, Google, and PubMed databases, is a first step to meet this important demand of oncologists, nurses, dietitians, food scientists, and patients with cancer while it is the most detailed review in cancer nutrition currently.
The main aim of the detailed review in the book is to design a diet which is specific to chemotherapy as complementary for the first time to enhance anticancerogenic effect of the chemotherapy. Only such a diet may help to oncologist, dietician and patient with cancer for a better prognosis. It should never be disregarded that any of the food which is contraindicated with the effect of the chemotherapeutic agent on the signaling, pathway or enzyme would have to limit the expectation from the chemotherapeutic agent.
The main aim of the detailed review in the book is to design a diet which is specific to chemotherapy as complementary for the first time to enhance anticancerogenic effect of the chemotherapy. Only such a diet may help to oncologist, dietician and patient with cancer for a better prognosis. It should never be disregarded that any of the food which is contraindicated with the effect of the chemotherapeutic agent on the signaling, pathway or enzyme would have to limit the expectation from the chemotherapeutic agent.
We have to improve the strength of chemotherapeutic drugs in cancer treatments. On the other hand, these agents have many serious side effects. Although there has been no diet for the patients with cancer, media and authorities still continue to define a clich nutrition program consisting of green leafy vegetables, fish meat, fruits, and olive oil. This clich nutrition may help to protect the healthy consumers against cancer, but the nutrition program or diet changes when it comes to the consumers with cancer. Such a nutrition program can only be designed by evaluating and analyzing the antagonisms and synergisms of the anticancer drug administered and the active food compounds in each food. Only after these detailed evaluations could a nutrition program, which is specific for only the administered anticancer drug, can be designed. The book, which addressed more than three thousand studies in cancer nutrition and screened from Science Direct, CrossRef, Google, and PubMed databases, is a first step to meet this important demand of oncologists, nurses, dietitians, food scientists, and patients with cancer while it is the most detailed review in cancer nutrition currently.
This will help us customize your experience to showcase the most relevant content to your age group
Please select from below
Login
Not registered?
Sign up
Already registered?
Success – Your message will goes here
We'd love to hear from you!
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.