Persons with decreased immune function due to chemotherapy and radiation are
at increased risk of developing a food-related infection. The purpose of this
diet is to help you avoid specific foods that are more likely to contain infection-causing
organisms while allowing maximum healthy food choices. Choose foods from the
"May Eat" column.
This diet should be followed before and after all conditioning (chemotherapy
and/or radiation) therapy. Your doctor and dietitian will provide guidelines
as to when the diet is no longer required. In general, we recommend that chemotherapy-only,
autologous transplant patients follow the diet during the first three months
after chemotherapy or transplant. Allogeneic transplant patients should follow
the diet until off all immunosuppressive therapy (cyclosporine, prednisone,
FK-506â, MMF, thalidomide, etc.). Prior to the end of these time periods, patients
and their caregivers should discuss with their physician whether or not the
diet or parts of the diet should be continued.
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| Dairy |
All pasteurized, grade "A" milk and milk products
Commercially-packaged cheese and cheese products made
with pasteurized milk (e.g., mild and medium cheddar, mozzarella, parmesan,
Swiss, etc.)
Pasteurized yogurt
Dry, refrigerated, and frozen pasteurized whipped
topping
Ice cream, frozen yogurt, sherbet, ice cream bars,
homemade milkshakes
Commercial medical nutrition supplements and baby
formulas, liquid and powdered
Commercial eggnog
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Unpasteurized or raw milk, cheese, yogurt, and other
milk products
Cheeses from delicatessens
Cheeses containing chili peppers or other uncooked
vegetables
Cheeses with molds (e.g., blue, Stilton, Roquefort,
gorgonzola)
Sharp cheddar, brie, camembert, feta cheese, farmer's
cheese
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| Meat & Meat Substitutes |
All well cooked or canned meats (beef, pork, lamb,
poultry, fish, shellfish, game, ham, bacon, sausage, hot dogs)
Well cooked eggs (white cooked firm with thickened
yolk is acceptable)
Well cooked, pasteurized egg substitutes (e.g., Egg
Beaters®)
Commercially-packaged salami, bologna, and other luncheon
meats
Canned and commercially-packaged hard smoked fish;
refrigerated after opening
Cooked tofu (1)
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Raw or undercooked meat, poultry, fish, game, tofu
(1)
Raw or undercooked eggs and egg substitutes
Meats and cold cuts from delicatessens
Hard cured salami in natural wrap
Cold smoked salmon (fish); lox
Pickled fish
Tempe (tempeh) products
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| Entrees, Soups |
All cooked entrees and soups
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All miso products (e.g., miso soup)
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| Fruit & Nuts |
Canned and frozen fruit and fruit and pasteurized
juices
Well washed raw fruit; foods containing well washed
raw fruits
Dried fruits
Canned or bottled roasted nuts
Nuts in baked products; shelled roasted nuts
Commercially-packaged peanut butter
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Unwashed raw fruits
Unroasted raw nuts
Roasted nuts in the shell
Unpasteurized fruit and vegetable juices
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| Vegetables |
All cooked frozen, canned, or fresh vegetables and
potatoes
Well washed raw vegetables
Fresh, well washed herbs and dried herbs and spices
(added to raw or cooked foods)
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Unwashed raw vegetables or herbs
All raw vegetable sprouts (alfalfa, radish, broccoli,
mung bean, all others)
Salads from delicatessens
Commercial salsas stored in refrigerated case
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| Bread, Grain & Cereal Products |
(2) All breads, bagels, rolls, muffins, pancakes,
sweet rolls, waffles, French toast
Potato chips, corn chips, tortilla chips, pretzels,
popcorn
Cooked pasta, rice, and other grains
All cereals, cooked and ready-to-eat
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Raw grain products
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| Beverages |
(3) Tap water and ice made from tap water
Commercially-bottled distilled, spring, and natural
waters
All canned, bottled, powdered beverages
Instant and brewed coffee, tea; cold brewed tea made
with boiling water
Brewed herbal teas using commercially-packaged tea
bags
Commercial nutritional supplements, liquid and powdered
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Well water (unless tested yearly and found to be free
of coliforms)
Cold-brewed tea made with warm or cold water
Unpasteurized fruit and vegetable juices
Mate´ tea
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| Desserts |
Refrigerated commercial and homemade cakes, pies,
pastries, and pudding
Refrigerated, cream-filled pastries
Homemade and commercial cookies
Shelf-stable(4) cream-filled cupcakes (e.g., Twinkies®,
Ding Dongs®), fruit pies (e.g., Poptarts®, Hostess® fruit pies), and
canned pudding
Ices, popsicle-like products
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Unrefrigerated, cream-filled pastry products (not
shelf-stable(4))
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| Fats |
Oil, shortening
Refrigerated lard, margarine, butter
Commercial, shelf-stable(4) mayonnaise and salad dressings
(including cheese-based salad dressings; refrigerated after opening)
Cooked gravy and sauces
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Fresh salad dressings containing aged cheese (e.g.,
blue, Roquefort) or raw eggs, stored in refrigerated case
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| Other |
Salt, granulated sugar, brown sugar
Jam, jelly, syrups; refrigerated after opening
Commercial (heat-treated) honey (5)
Catsup, mustard, BBQ sauce, soy sauce, other condiments
(refrigerated after opening)
Pickles, pickle relish, olives (refrigerated after
opening)
Candy, gum
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Raw or non-heat treated honey; honey in the comb
Herbal and nutrient supplement preparations (refer
to Guidelines for Use of Herbal and Nutrient Supplements in Patient
& Caregiver Resource Manual)
Brewers yeast, if uncooked
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1: Tofu must be cut into 1-inch cubes, or smaller, and boiled a minimum of
five minutes in water or broth before eating or using in recipes.
2: Patients themselves should not make (mix or knead) any bread product containing
yeast.
3: Recommend using distilled or bottled water if using a water service other
than city water service. (Please see Water Guidelines, page 60.)
4: Shelf-stable refers to unopened canned, bottled, or packaged food products
that can be stored before opening at room temperature; container may require
refrigeration after opening.
5: No honey products are allowed for children less than one year and all children
with SCIDS until 9 months posttransplant.
