Choosing a soft food diet during cancer treatment can make eating a little easier.
By Alicia L’Archevêque
Certain cancer treatments can come with side effects that make it difficult or painful to swallow, such as reduced saliva production or soreness in the throat. To ensure proper nutrition when eating becomes a challenge, dietitians recommend turning to softer foods like soups, mashes, sauces or liquids. These foods are often more comfortable for individuals with cancer to eat — and they’re still packed with flavour.
Why swallowing can become difficult
Chemotherapy targets cells that grow and divide rapidly, meaning it attacks cancer cells but also some fast-growing, healthy cells in your mouth and gut. When radiation is directed towards the head and neck, saliva production can be temporarily damaged. Without saliva to break down and moisten solid foods, swallowing with a dry mouth can trigger a gag reflex. Radiation can also result in soreness or inflammation in the throat, making swallowing not only difficult, but painful.
Foods that can make it a little easier
When less saliva is being produced, it is important to incorporate liquids into meals to act as an alternative moistening agent.
“I really encourage people to not only choose soft food, but to choose moist food,” says Alberta Health Services Cancer Care dietitian Jennifer Black. “Add gravies, sauces or soups to food, or take sips of fluid with each mouthful to act as the saliva.”
Soups and stews are great soft food options given that they are easy to chew, moist and very easy to customize. When your diet has less textural variety, Black recommends playing around with flavour profiles. “Adding a little bit of tart and sour flavours to different foods can make things a little bit more exciting,” she says.
Incorporating proper nutrition into a soft diet
When trying any new diet, it can be challenging to ensure there’s a variety of nutrients on your plate.
“I would guide [patients] to try and include a quality protein food source every time that they’re eating,” says Black. Examples of soft yet protein-dense foods include cottage cheese, Greek yogurt, ricotta, eggs and canned fish with added sauces.
For extra energy, add healthy fats such as butter, oils or smooth nut butters to help increase the caloric intake of your meal. For soft and fibrous carbohydrates, opt for cooked grains like oatmeal, barley or cream of wheat.
When cancer treatment causes food aversions or loss of appetite — or eating becomes more difficult and large portions feel daunting — Black explains that mindfully incorporating essential nutrients into your soft diet is key: “Make every mouthful count.”
Tips for caregivers who cook
Have a side of sauce available
If individuals with cancer are having trouble eating a prepared meal, registered dietitian Jennifer Black recommends adding moisture-heavy condiments, sides and sauces to change up texture and make the dish easier to swallow. “Help encourage them to dip [their food] in these fluids,” says Black.
The blender is your friend
For some individuals going through cancer treatment, certain foods become too challenging to chew and swallow. “If you try your stew and it’s not soft enough, throw it in a blender,” says Black.
Prep a variety of soft foods in advance
During treatment, tolerated textures can change day to day. Having different suitable foods ready to go can be a big help. “Especially when people don’t know what they’re going to manage or desire to eat that day, having a freezer full of different options makes the life of a caregiver a lot easier,” says Black.
Recipe: Curried sweet potato, carrot and red lentil soup
Recipe recommended by Jennifer Black, Alberta Health Services Cancer Care dietitian; provided by Vincci Tsui (RD) and adapted from Julie van Rosendaal.
Makes about 6 cups (1.5 L)
Ingredients:
1 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, crushed
1 tbsp ginger, grated
1/2 cup red lentils, rinsed, drained and picked through for rocks
1 medium sweet potato, peeled and cut into chunks
2 medium carrots, peeled and chopped
1 tsp curry paste or powder
4 cups total low-sodium vegetable broth and/or water
1 cup water
1/4 to 1/2 cup coconut milk, half and half or plain yogurt (optional)
Salt and pepper, to taste
Instructions: In a medium pot, heat oil over medium-high heat and sauté onion, garlic and ginger until soft, about 3 to 4 minutes. Add the lentils, sweet potato, carrots, curry paste and broth, along with a cup of water. Bring to a boil, then turn the heat down, cover and simmer, until the vegetables are very tender, about 30 minutes. Purée soup using a hand-held immersion blender, or transfer it in batches to a blender and purée until smooth. Stir in coconut milk and season with salt and pepper, to taste
