Nutrition and cancer in persian medicine

The patients after cancer disease and related treatments suffer from impairing in quality of life. Nutrition is one of the factors that can be effective in prevent, reduce the progress of the disease, andtolerate complications of treatment and improve quality of life. Persian Medicine has comments about this type of nutrition. The main purpose of this research is to review the approach of Persian Medicineto appropriate nutrition in these patients and is a specific goal of nutrition laws in this medical school. The specific objectives are to study nutrition laws in this school of medicine. For this purpose, thePubMed, ISI, ISD, SID, MGIRAN, and Persian traditional medicine texts were reviewed. Although the cancer term in Persian medicine has different meanings today, but the rules and frameworks for nutrition are not much different. Principles must be taken depending on the stage and grade of cancer such as the basic and current patient’s temperament and the severity of clinical sign and symptoms;Eenough power and appetite for food are important criteria. If digestive power is sufficient, Quadruple humours producing foods, especially appropriate sanguine; like subtle meat, such as sheep, Honey egg yolk, bread enriched with bran made from high quality wheat and appropriate halva made from rice is recommended. If the patient’s digestive power is not good enough or does not has good appetite; must be eat light foods such as lean meats extracts, fresh fruits like figs and dates.If the patient does not show signs of improvement despite proper nutrition; It indicates that there is still pathogenic or inappropriate humours in his/her body And they should be expelled in right ways.Further studies should be done to confirm these findings regarding the effects of variability of cancers, gender, age and climates in the type of nutrition

Keywords:

Cancer Prevention , Cancer Risks , Lifestyle and Cancer , Nutrition and Cancer , Multidisciplinary Cancer Research