In case of cancer, a good nutritional condition is a prerequisite of a better quality of life and, as the case may be, of a more favourable course of the disease. At the same time, nutrition has to take into account the particularities of the disease and the patient’s condition. Chemotherapy as for Hodgkin’s disease often has undesirable effects on the digestive organs that, even if temporarily, affect the patient’s appetite and food intake. In this context, a diet that is wholesome, i.e. contains all important nutrients, and at the same time constitutes no strain on the digestive organs is most beneficial for the patient.
You also have to keep in mind that strong drugs as used for chemotherapy may have an influence on certain food components in the body. For example, ripened, preserved or fermented (treated by fermentation) food contains a relatively large amount of the substance tyramine that raises the blood pressure. Normally, tyramine is decomposed quickly in the body. If decomposition is delayed by drugs, the blood pressure may rise excessively. Please discuss with your attending physician which foodstuffs you should avoid or consume less frequently during chemotherapy of Hodgkin’s disease. But you should also take into account our recommendations for a low-tyramine or wholesome bland diet.
In cooperation with Germany’s youngest Michelin-starred chef – Susanne Vössing – sigma-tau has prepared great and delicious recipes for you that you can
see here as video and as a recipe download . Have fun cooking!