Head and neck cancer 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 study posted on the website of the University of Illinois (UI) on Monday, the study was conducted with 336 adult patients of the University of Michigan Head and Neck Specialized Program of Excellence, the Xinhua news agency reported.
Data on patients’ tumor sites, stages and treatment were obtained from their medical records. More than half of these patients had stage 4 tumors at diagnosis.
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