All canned, bottled, powdered beverages

Instant and brewed coffee

See caution on brewed teas =>

Commercial bottled distilled, spring and natural waters

Tap water - but only if from a validated city water service

Well water - unless tested yearly and found  safe (boil for 5 minutes if unsure)

Un-pasteurized fruit ciders

Brewed herb teas (NEW) 

Bacillus cereus is an emerging pathogen that causes invasive disease in immunocompromised hosts. A case-control study, prompted by a clinical case, demonstrated an association between dietary tea ingestion and B. cereus bacteremia. Policies designed to interrupt transmission of this pathogen to susceptible patients should be considered. Source

All pasteurized milk and milk products, including cheese

Non-dairy pasteurized cream products

Dry, refrigerated and frozen pasteurized whipped topping; Ice cream;, frozen yogurt

Sherbet, ice cream bars, milkshakes

Commercial nutritional supplements and baby formulas - liquid and powdered

Un-pasteurized or raw milk products, including yogurts

Cheeses containing chili peppers or uncooked vegetables

Sharp cheddar, brie, camembert, feta cheese, farmers cheese

Yogurt ("pasteurized" stated on label)

Cheeses with molds, including: blue, Stilton, Roquefort, Gorgonzola

Refrigerated commercial or homemade cakes, pies, pastries and pudding

Homemade and commercial cookies

Shelf-stable cookies, cream-filled cupcakes, fruit pies, pastries, pop tarts and puddings, Ices, popsicle-like products

Un-refrigerated cream-filled pastries,  cakes, cookies, and pies

Canned and frozen fruits and fruit juices

Thick-skinned fresh fruits

Well washed raw fruit

Dried fruits

Canned or bottled roasted nuts

Nuts in baked products 

Unwashed raw fruits

Thin-skinned fruits

Un-roasted, raw nuts, nuts in a shell

Salads from delicatessens

Commercial salsas stored in refrigerated case of store

Cooked and dry ready-to-eat cereals

Cooked and canned legumes: lentils, split peas

All breads, bagels, rolls, chips, crackers, muffins, pancakes,  popcorn, sweet rolls, waffles

Refrigerated cream-filled pastries (see Caveat 1)

Cooked pasta, rice, and other grains 

Unrefrigerated, cream-filled pastry products

Raw grain products

Oil, shortening,  lard, margarine and butter -  refrigerated after opening

Commercial shelf-stable mayonnaise and salad dressings (including Roquefort, Blue cheese dressings) - when  refrigerated  after opening

Fresh salad dressings containing aged cheese  
(e.g., blue, Roquefort) kept in refrigerated  case in store

Soups

Salt and granulated sugars, brown sugar

Jams, jelly, syrups - refrigerated after opening

Pasteurized honey

Condiments refrigerated after opening, including

catsup, mustard, BBQ sauce, 

olives, pickles, relish; soy sauce,

vinegar candy, gum

Raw or un-pasteurized honey

Herbal and non-traditional (health food store) nutrient supplements (check with doctor before taking any supplements)

Brewers yeast, if eaten uncooked

All miso products (e.g., miso soup)

All well cooked meats:  poultry, fish, shellfish, ham, bacon,  sausage and hot dogs

Well cooked eggs (white cooked firm with thickened yolk is acceptable)

Pasteurized egg substitutes (e.g., Egg Beaters)

Commercial packaged salami, bologna, other luncheon meats. Hard smoked fish, refrigerated after opening

Raw or undercooked meats

Pickled fish

Cold smoked salmon, lox (or other fish)

All canned and frozen vegetables and potatoes

Cooked fresh vegetables

Well washed raw vegetables and fresh herbs (check with your doctor first)

Dried herbs and spices (may be added during or after cooking and to raw foods) 

Bottled and canned salsa, refrigerated after opening

Unwashed raw vegetables 

Salads from delicatessens 

Commercial salsas stored in refrigerated case of store

Getting adequate nutrition and liquids can be a challenge when you are experiencing nausea as a result of treatment.  

Notify your doctor when the medications you are taking are not adequate to control the nausea. 

Obtain prescriptions prior to treatment so that you can have medications on hand and begin to take them on time. 
 

Drink lots of liquids through a straw to bypass mouth sours. 
  
Hydration is important for all of these reasons: Fight constipation, 
reduces risks associated with medications that might affect the bladder and kidneys, 
Supports healing and general health.
 

Boil well water or any liquids you suspect might not be free of bacteria.

Have smaller portions, more frequently, instead of fewer larger meals.

Cook foods until tender and soft.

Avoid hot foods because they can burn the mouth and have stronger odors.

Prepare cool dishes that will have less odor.  

Use a cleaned blender to prepare purées and soups - to aid in digestion  

Wash your hands before preparing and eating foods.

Rinse your mouth with a saline,  baking soda, and water often, and after all meals. 

Limit 
 
Foods that are rich, sugary, and high in fat
Caffeine

BEVERAGES - sip liquids slowly thru a straw: 
 
Seltzers
Ginger ale or tea
Tea with low-fat milk
Bottled water
Pasteurized fruit juices

PROTEIN: 
 
Whey protein drink (for nutrition), blend with low fat milk
Egg - well-cooked, scrambled with toast
Chicken cutlet - broiled with light seasoning
Fish - non-oily - broiled neutral-tasting, such as flounder and scrod
Beans and rice - cooked, but do not season with strong spices

GRAINS
 
(Be sure to rinse mouth after eating - see General Tips, above)
Crackers
Pretzels
Toast 
Pastina, Noodles - add to mild soup stocks

FRUITS & VEGETABLES
 
Cooked, jarred and canned vegetables and fruit are safest
Baby food
Canned fruit - pears, apple sauce

COOL SNACKS for liquid
 
Popsicles
Sherbet
Gelatins - flavored

Resources

Managing Nausea and Vomiting  ccn.aacnjournals.org  | cancerbackup.org.uk | thedietchannel.com