Sarah Cripps’ son, Teddy, was diagnosed with acute myeloid leukaemia (AML) when 18 months old in April 2022. She explains the crucial role diet and nutrition played during Teddy’s treatment.
I vividly remember watching Dr William Li’s TED Talk, ’Can we eat to starve cancer?’, on YouTube. It filled me with hope and relief. Dr Li, a Harvard-educated doctor, offered a new perspective on how to help my 18-month-old son, Teddy, who was diagnosed with only 3% AML in his blood after a short period of night sweats and swollen lymph nodes. Our doctor initially sent us away for six weeks, but my gut told me to seek a second opinion.
Less than 48 hours later, a 7am phone call from another doctor who’d taken Teddy’s blood told us to rush to A&E. “We need to rule out leukaemia," he said. It was a whirlwind of emotions. Teddy would need chemotherapy and a bone marrow transplant due to the leukaemia’s unfavourable genetic profile, which gave him only a 13% chance of event-free survival.
After the initial shock, and lots of wine, I gathered my strength and set my sights on giving Teddy the best possible chance at beating this terrible disease. My background in nutrition studies provided me with valuable insights into the role of gut health and the immune system. I knew that 80% of the immune system resides in the gut, and the gut microbiome was gaining importance in medical research. Do I believe that food cures cancer?
No, I don’t. But I firmly believe that nutrition played a crucial role in my son’s survival. It’s fuelled my determination to advocate for better nutrition in oncology treatment and recognition of its importance. While Teddy’s journey through treatment was exceptional, every child deserves the same chance.
Teddy flew through his treatment. He didn’t experience mucositis, didn’t require milk feeds or total parenteral nutrition, and he didn’t lose his hair until after the transplant. Studies are now emerging that demonstrate how a good diet can reduce side effects and improve outcomes for cancer patients. Nutrition works cooperatively with medical treatments, rather than against them.
Smoothies, homemade juices and broths played a crucial role in Teddy’s diet.
My approach was to ’eat the rainbow’ and hide nutrients wherever I could. I wasn’t willing to settle for hospital food, so I worked closely with the hospital kitchen to cook to my recipes. Teddy ate cooked meals because they were gentler on his body, which was already facing cancer. I took inspiration from the American Gut Project and made delicious, nutrient-rich meals and used herbs and spices for flavour. I learned that when taste buds change during treatment, gradually increasing the flavours helps combat the blander taste. Herbs and spices became my best friends in creating meals that Teddy enjoyed.
Smoothies, homemade juices and broths also played a crucial role in Teddy’s diet, particularly before treatment cycles. These options ensured he received the essential nutrients while undergoing
intense treatments.
While improving nutrition may take a lot of effort and dedication, it can only benefit the child. Teddy is now a vibrant three-year-old, living life to the fullest, attending nursery and playing in the park with his twin, George. He’s 15 months post-transplant and has a 97% probability of a cure. His journey has inspired many others, some of whom have seen remarkable results by focusing on nutrition.
I’m sending my best wishes and hope that your outcome is as positive as ours. Taking care of your mental health, even through something as simple as maintaining a healthy diet, is essential. There are no words I can offer to make your journey easier, but please know that my inbox is always open on social media, and you don’t have to face this battle alone.
From Contact magazine issue 101 - Winter 2023
