As people age, it is normal for their cells to experience some damage. According to Nonie Gandhi, a dietitian at the Nancy N. and J.C. Lewis Cancer & Research Pavilion, this damage is part of the aging process but can also be caused by factors such as environmental pollution, ultraviolet rays, and fried foods.
“That is part of the normal aging process, but cellular damage from oxidative stress also comes from things like environmental pollution, UV rays and fried foods,” Gandhi said. “Since we’re getting oxidative stress from sources we can’t control, it’s important to counteract that with what we can control – like eating an antioxidant-rich diet.”
Gandhi explained that certain unstable molecules in the body can harm cells. Antioxidants, which can be vitamins, minerals, or plant substances, help stabilize these molecules and protect cells from oxidative damage.
“The protection against cellular damage that antioxidants offer helps your immune system work better,” Gandhi said. “It also limits the risk of chronic disease development.”
Research suggests that diets high in antioxidants may lower the risk of developing cancer, though Gandhi emphasized that many factors contribute to cancer risk, including lifestyle, genetics, and environmental exposures.
“It’s not like if your diet is perfect, you won’t develop cancer. It doesn’t work that way,” Gandhi said. “But, you can mitigate your risk a little bit with antioxidants.”
Gandhi and other healthcare providers recommend a healthy diet during cancer treatment to support recovery. She noted that while it is important for cancer patients to include antioxidants in their diets, they should not take antioxidant supplements without consulting their healthcare team. High doses from supplements could interfere with certain cancer treatments.
Many foods are rich in antioxidants. Gandhi listed examples such as berries, tomatoes, grapes, leafy greens, cruciferous vegetables, sweet potatoes, nuts and seeds, beans and lentils, and fish. Foods like dark chocolate and green tea are also high in antioxidants. Gandhi advises her cancer patients to avoid green tea during chemotherapy because its high antioxidant content can act as a supplement.
“We only get one body, so anything we can do to contribute to our health, we should be inspired to do,” Gandhi said. “There are so many health factors outside of our control, but if we can optimize what we do have control over by adding fruits and vegetables to our diet, I think that should be everyone’s goal.”
Gandhi is one of three dietitians providing nutritional counseling at LCRP locations in the region. Patients receiving chemotherapy or radiation at LCRP can make an appointment with a dietitian without a referral by calling 912-819-6893. Those who are not cancer patients but are interested in nutrition counseling can contact the Wellness Center at 912-819-8800.
