Cervical Cancer happens when cells change in a women’s cervix, which connects the uterus and vagina. This cancer can affect the deeper tissues of their cervix and may spread to other parts of their body (metastasize), often the lungs, liver, bladder, vagina, and rectum. Most cases of cervical cancer are caused by infection with human papillomavirus (HPV), which is preventable with a vaccine. Cervical cancer grows slowly, so there’s usually time to find and treat it before it causes serious problems. It kills fewer and fewer women each year. Women 35 to 44 years old are most likely to get it. More than 15% of new cases are in women over age 65, however, especially those who haven’t been getting regular screenings.

Risk factors of cervical cancer include smoking, sexual intercourse with multiple partners, early first intercourse, and certain human papilloma viruses which are sexually transmitted. Warning signs include abnormal uterine bleeding and abnormal vaginal discharge. The dietary factor associated with cervical cancer is folate deficiency. Early diagnosis is important for a cure. Periodic self-examination of genitals is encouraged. Often the individual can identify changes in her body which when detected and addressed early, can prevent the spread. The recommended test is a yearly pap smear and pelvic exam for those who are sexually active or 18 years old and older.

Dietary strategies for the management of nutrition-related problems associated with cancer and its treatment:

• Anorexia - eat 5or 6 meals instead of 3 larger meals; if allowed, use wine as an appetite stimulant; provide a relaxed, pleasant atmosphere for meals. Make meals more enjoyable with flowers and nice dishes, music or a favorite TV show; Respond to hunger even if it is not at conventional mealtimes. Keep snacks handy to eat when hungry such as hard-cooked eggs, luncheon meats, peanut butter, cheese, ice cream, crackers, pretzels, and nutritional drinks; eat high-calorie, high protein foods at meals and snack time; try foods with the high sensory appeal, colorful, flavorful foods; experiment with new foods.
• Nausea and vomiting- eat 6-8 small meals a day instead of three large ones; eat dry, bland foods (crackers, toast) before meals; Minimize food odor; choose foods that don’t have a strong odor. Cold or room-temperature foods often are tolerated better; eat in cool room without cooking odors or other aromas; eat bland, easy to digest meals several hours before treatment; sit up or recline your head slightly for an hour after eating; sip clear fluids (water, juice, flat soda, weak tea) throughout the day; eat and drink slowly; rinse mouth before and after meals; suck on hard candy to remove any bad tastes in the mouth; drink 8 or more cups of fluids daily if tolerated, additional 1/2 - 1cup for each vomiting episode. Sip fluids 30-60 mins after eating solid food; identify best-tolerated foods; avoid poorly tolerated foods, such as fatty, spicy, overly sweet, or strongly flavored foods; avoid serving foods during “bad times” to avoid inducing a negative response to these foods.
• Altered taste perception - choose and prepare foods that look and smell good; if meat, such as beef, tastes or smells strange, try chicken, turkey, eggs, or mild-tasting fish instead; marinate meats in sweet fruit juices, sweet wine, Italian dressing, or sweet and sour sauce; use small amounts of flavorful seasonings, such as basil, oregano, or rosemary; try tart foods, such as oranges or lemonade, that may have more taste; serve foods at room temperature; try using bacon, ham, or onion to add flavor to vegetables.
• Chewing and Swallowing difficulty - modify foods to a soft consistency; avoid rough-textured foods; drink 6-8 cups of fluid daily, thickened to a consistency right for the patient; eat small frequent meals; use liquid nutritional supplements if the patient cannot eat enough food; add sauces, gravies, and juice; use thickening products like gelatin, tapioca or flour, commercial thickeners, pureed vegetables, instant potatoes, baby rice cereal to adjust the consistency of food for ease in swallowing.
• Diarrhea- increase fluid intake to replace losses; drink mild clear liquids at room temperature throughout the day to prevent dehydration. If an infectious cause is ruled out, encourage intake of fiber-rich foods with pectin like rice, bananas, applesauce, potatoes, and oatmeal; limit milk products if having problems with milk during the diarrheal period; avoid gas-forming foods; during the acute stage, high fiber or gas-producing foods may be poorly tolerated and a fiber and residue restricted diet may be indicated; increase potassium-rich foods; decrease lactose content of diet as needed; adjust fat content of diet as needed; drink at least 1 cup of liquid after each loose bowel movement.

Cancer patients are usually in a higher catabolic state. Hence, nutritional support such as enteral or parenteral feeding is recommended.

/SKP

REFERENCES:

Cervical Cancer Medically Reviewed by Poonam Sachdev on September 30, 2021.Retrieved from: http/: www.webmd.com/cancer/cervical-cancer/cervical-cancer

MEDICAL NUTRITION THERAPY FOR FILIPINOS, 6^th edition, Adela Jamorabo-Ruiz, Virginia S. Claudio, and Esperanza E. de Castro