Study: Healthy diet may avert nutritional problems in head, neck cancer patients
Anna Arthur and Sylvia Crowder researchers on study
Anna E. Arthur and Sylvia L. Crowder
Photo by L. Brian Stauffer
December 16, 2019

URBANA, Ill. — At least 90% of head and neck cancer patients develop symptoms that affect their ability or desire to eat, because of either the tumor itself or the surgery or radiation used to treat it. These problems, called nutrition impact symptoms, have wide-ranging negative effects on patients’ physical and mental health and quality of life. However, patients who eat foods high in antioxidants and other micronutrients prior to diagnosis may reduce their risks of developing chronic nutrition impact symptoms up to one year after being diagnosed with head or neck cancer, according to a recent study led by researchers at the University of Illinois. Read more.