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Nutrition is an important part of life, cancer treatment, recovery, and prevention. Food is one of the few things you can be in control of during your treatment. The oncology certified registered dietitians at the Stanford Cancer Center are here to help you make informed choices about nutrition, answer your nutrition-related questions, and help you to achieve and maintain good health.
Researchers are studying the effects omega-3 fatty acids have on delaying or reducing tumor development in breast and prostate cancer. Since our bodies cannot make omega-3 fatty acids, we must get them from food or supplements. The omega-3 fatty acids include:
Sources and recommended servings of omega-3 fatty acids
Sources and recommended servings of foods high in omega-3 fatty acids include:
Seafood, especially cold-water fish like salmon, mackerel, sardines, herring, halibut, stripped bass, tuna, and lake trout (aim for three to four servings of these fish every week)
Flaxseed oil and beans such as kidney, great northern, navy, and soybeans
When to avoid omega-3 fatty acids
The American Cancer Society recommends avoiding omega-3 fatty acid supplements in the following situations:
If you take anticoagulant medications or aspirin, as omega-3 fatty acid supplements may increase the risk of excessive bleeding.
If you have elevated cholesterol levels, as omega-3 fatty acid supplements may continue to increase your cholesterol levels.
If you are pregnant or breastfeeding. Women should talk to their doctors before taking omega-3 supplements or any dietary supplements.
If you are menstruating, as omega-3 fatty acid supplements may increase the tendency of developing anemia.
Broccoli, cabbage, collard greens, kale, cauliflower and Brussels sprouts are all cruciferous vegetables. This vegetable family contains powerful phytochemicals, including carotenoids, indoles and glucosinolates and isothiocyanates, which have been studied and shown to slow the growth of many cancers.