Chemotherapy often leads to chemotherapy-induced nausea and vomiting (CINV), which significantly impacts a patient’s well-being and nutrition. While anti-nausea medications are standard care, dietary adjustments offer a practical way to manage queasiness and support the body during treatment. The goal is to identify foods that are easy to digest, minimally irritating, and provide necessary calories and protein. Targeted eating strategies can help stabilize the digestive system and make the treatment period more tolerable.
Specific Foods and Flavors for Relief
Selecting bland, easy-to-digest foods minimizes digestive tract stimulation. Simple, dry starches are an excellent starting point, including plain toast, saltine crackers, pretzels, and white rice. These low-fat options are quickly digested, providing energy without taxing the system, which is helpful for morning nausea. Other comforting starchy foods, such as plain pasta, mashed potatoes, or applesauce, are also easily tolerated and bland.
Low-fat protein sources are important for maintaining muscle mass and supporting the body’s repair processes during therapy. Options like baked or broiled plain chicken, hard-boiled eggs, non-fat yogurt, and cottage cheese provide necessary nutrients without the slow digestion associated with high-fat meats. Cold protein sources, such as sliced turkey or chicken breast, may be better tolerated than warm ones because they release fewer strong odors that could trigger nausea.
Ginger is the most notable natural agent recognized for its anti-nausea properties. Studies indicate that ginger supplementation (0.5 to 1.0 grams daily) can help reduce the severity of acute CINV when taken alongside standard anti-nausea medications. Ginger can be consumed as tea, chews, or capsules, but patients should always consult their oncology team before starting a supplement. Tart or sour flavors, like sucking on a lemon wedge or sour candy, can also help counteract the metallic taste often accompanying chemotherapy.
Optimizing Meal Preparation and Timing
Adjusting the schedule and method of eating is often as important as the food choices. Instead of three large meals, eating small portions more frequently (every two to three hours) prevents the stomach from becoming too full or completely empty. An empty stomach can intensify nausea, making consistent, light grazing a better strategy. Eating slowly and chewing food thoroughly aids digestion and prevents stomach discomfort.
Food temperature plays a significant role because hot foods release stronger aromas, which can trigger nausea. Serving meals at room temperature or chilled is recommended to minimize strong odors. Cold main dishes like sandwiches, cottage cheese, or pasta salad may be more palatable than a hot, heavily scented meal. Resting upright for at least an hour after eating also promotes better digestion and helps prevent stomach contents from irritating the esophagus.
Timing meals around treatment is a practical consideration for managing CINV. Many patients avoid eating for an hour or two immediately before a chemotherapy session if they experience nausea during treatment. For those with morning sickness, keeping a bland snack like crackers at the bedside to eat before getting out of bed can help settle the stomach. Tracking which foods and times of day cause irritation helps personalize an effective eating schedule.
Essential Hydration Strategies
Maintaining adequate fluid intake is essential for managing CINV, as dehydration can worsen nausea and other side effects. Rather than drinking large amounts at once, which can cause fullness and trigger nausea, it is better to sip clear liquids continuously throughout the day. Liquids should be consumed between meals rather than with them to avoid overfilling the stomach.
Non-water alternatives are recommended, especially if water begins to taste unpleasant. Clear liquids like low-sodium broth, apple juice, cranberry juice, and sports drinks containing electrolytes help replace lost fluids and minerals. Flat carbonated beverages, such as ginger ale or lemon-lime soda that has lost its fizz, can also be soothing to the stomach. For patients who find it difficult to drink, consuming ice chips, popsicles, or gelatin provides fluid in small, manageable doses.
Foods and Environments to Avoid
Specific food types slow down digestion and should be restricted to prevent stomach upset. High-fat, greasy, or fried foods take a long time to empty from the stomach, increasing the risk of prolonged nausea. This category includes rich desserts, French fries, and heavily marbled meats. Highly acidic foods, such as citrus fruits and tomatoes, or extremely spicy or heavily seasoned dishes can irritate the stomach lining, making them poor choices during CINV.
The environment where food is consumed can also trigger nausea. Strong cooking odors, particularly from frying or heavily spiced meals, can be highly nauseating. It is advisable to eat in a well-ventilated room and avoid the kitchen area while food is being prepared. Opting for foods with minimal smell, like cold or pre-prepared meals, can circumvent this issue. If you are consistently unable to tolerate foods, or if weight loss becomes a concern, discuss these symptoms with your oncology team or a registered dietitian.