From left, Anna E. Arthur and Sylvia L. Crowder.
An Illinois research team including Sylvia Crowder, C«STAR research fellow, and CCIL associate member Anna Arthur, assistant professor of food science and human nutrition, found that patients who eat foods high in antioxidants and other micronutrients prior to their head or neck cancer diagnosis were less likely to develop chronic nutrition impact symptoms. Cancer patients frequently develop physical symptoms that impact their ability or desire to eat. Patients who ate healthier at diagnosis reported fewer problems with chewing, swallowing and mucositis one year after treatment, the scientists found.
– Written by the CCIL Communications Team