During chemotherapy, it's crucial to be mindful of your diet to support your immune system and prevent infections. Foods that pose a higher risk of carrying bacteria or other pathogens should be strictly avoided.
Your weakened immune system during treatment makes you more susceptible to foodborne illnesses. Therefore, the focus is on thoroughly cooked, pasteurized, and clean foods to minimize any potential risks.
Foods to Avoid During Chemotherapy
Here's a breakdown of specific food categories you should avoid while undergoing cancer treatment:
| Food Category | Specific Examples to Avoid | Why Avoid? |
|---|---|---|
| Raw or Undercooked Foods | Lightly cooked or raw fish (e.g., sushi, sashimi), raw oysters, undercooked meat, poultry, or seafood. | Can contain harmful bacteria like Salmonella, E. coli, or Listeria. |
| Raw or Soft-Cooked Eggs | Soft-boiled eggs, runny yolks, foods containing raw eggs (e.g., homemade mayonnaise, Caesar dressing, some raw cookie dough, hollandaise sauce). | Risk of Salmonella contamination. |
| Unpasteurized Dairy Products | Unpasteurized cheeses (e.g., some Feta, Brie, Camembert, blue-veined cheeses, queso fresco), unpasteurized milk, yogurt, or juices. | May harbor Listeria or other bacteria not killed by pasteurization. |
| Unwashed Fruits and Vegetables | Any fruits or vegetables that have not been thoroughly washed, especially those with skins that are eaten. | Can carry dirt, pesticides, and bacteria from the soil or handling. |
Detailed Guidelines for Food Safety
To further protect yourself during chemotherapy, follow these detailed guidelines:
- Raw and Undercooked Foods:
- Seafood: Steer clear of all raw or lightly cooked fish and shellfish, including sushi, sashimi, ceviche, raw oysters, clams, and mussels. All seafood should be cooked to an internal temperature of 145°F (63°C).
- Meat and Poultry: Ensure all meat and poultry are cooked thoroughly. Ground meats should reach 160°F (71°C), and poultry should reach 165°F (74°C). Avoid rare or medium-rare meat.
- Eggs:
- Only consume eggs that are fully cooked until both the yolk and white are firm.
- Be cautious of dishes that might contain raw or undercooked eggs, such as certain custards, mousses, or batters.
- Opt for commercial, pasteurized versions of foods like mayonnaise and salad dressings, as these use pasteurized eggs.
- Dairy and Juices:
- Always check labels to ensure dairy products (milk, cheese, yogurt) are pasteurized.
- Avoid unpasteurized (raw) milk and milk products, which are often sold at farmers' markets or specialty stores.
- Only drink pasteurized fruit juices and ciders.
- Fruits and Vegetables:
- Always wash all fresh fruits and vegetables thoroughly under running water, even if you plan to peel them.
- For produce with rough surfaces (like melons or potatoes), use a clean produce brush.
- Avoid eating sprouts (alfalfa, bean, clover, radish) unless they are thoroughly cooked, as they are known to be a source of foodborne pathogens.
- General Food Safety:
- Cross-Contamination: Prevent cross-contamination by using separate cutting boards and utensils for raw meats and produce.
- Handwashing: Wash your hands frequently with soap and water, especially before handling food and after touching raw meat.
- Storage: Store foods at safe temperatures. Keep hot foods hot and cold foods cold. Refrigerate leftovers promptly within two hours.
Adhering to these dietary precautions helps reduce your risk of infection, allowing your body to focus its energy on healing and recovery during chemotherapy.
