The neutropenic diet is an eating plan for people with weakened immune systems to limit exposure to harmful bacteria. It involves avoiding raw and undercooked foods and foods from restaurants, and practicing proper food safety in storage, preparation, and hand washing. The basic principles are to avoid foods more likely to contain microbes, properly store and prepare foods to prevent bacterial growth, and limit leftovers to no more than 48 hours. Following this diet can help prevent foodborne illness for those with weakened immune systems such as cancer patients undergoing chemotherapy or stem cell transplants.

1. Neutropenic Diet

2. By: Dr. Aliaa Ahmed
Clinical nutrition support
Pharmacist at CCHE-5757
BCNSP, SCOPE

3. What is Neutropenic Diet01
02
03
Food Guidelines04
Agenda
How does the neutropenic diet
help people with cancer?
What are the basic principles of
the neutropenic diet?

4. Neutropenic
D i e t
Another
name for the
neutropenic
diet is the
low-microbial
diet.
“Allow Maximum Healthy Food Choices”

5. Neutropenic
D i e t
The neutropenic diet is an
eating plan for people with
weakened immune systems. It
involves choosing foods and
preparing them in a way that
lowers your risk of foodborne
illness. If you have a weakened
immune system, your doctor
may recommend that you
follow a neutropenic diet to
limit your exposure to harmful
microbes and bacteria.

6. How does the neutropenic
diet help people with
cancer?
Following a neutropenic diet
can help prevent foodborne
illness in someone with a
weakened immune system.
Cancer Patient is an
Immunocompromised
patient due to the disease,
Chemotherapy, radiation
therapy, and a stem cell
transplant can also cause a
weakened immune system.

7. Basic Principles !
01 Foods To
AVOID
03 Food
STORAGE
02 PREPARATION Way

8. What are the basic principles of the neutropenic diet?
The basic principles of this diet involve
practicing proper food safety and avoiding
foods that are more likely to expose you to
microbes and bacteria. People who’ve had a
stem cell transplant typically need to avoid food
prepared in restaurants or other establishments
for 100 days.

9. • For Autologous transplant patients
undergoing chemotherapy treatment
only: follow this diet during the first
three months after chemotherapy or
transplant.
• For Allogeneic transplant patients: follow
the diet until you are off all
immunosuppressive therapy such as
cyclosporine, prednisone, Tacrolimus®,
Myfortic®, sirolimus, or MMF.

10. Food Guidelines
•Avoid raw and undercooked meat, as well as processed, and cured
meats (including salami, bologna, hot dogs, and ham).
•Avoid smoked seafood.
•Avoid raw fish and shellfish.
•Avoid raw and undercooked eggs.
•Avoid salad bars, buffets, and potlucks.
•Avoid unpasteurized products, such as unpasteurized dairy items (like
milk, cheese, and eggnog), as well as unpasteurized honey, juice.
•Avoid fresh and packaged foods that are past their “use by” and
expiration dates.
•Avoid consuming raw sprouts of any kind, including alfalfa, clover,
radish, and mung bean sprouts.
•Avoid leftovers older than 48 hours. It is important to follow proper
food storage and reheating guidelines if you plan to prepare food ahead
of time or save leftovers.

11. Food Preparation Guidelines
• Proper hand washing is the first important step in food safety.
Wash your hands with warm soapy water for 20 seconds.
• Thoroughly rinse fresh fruit and vegetables under warm running
water. Scrub or brush produce to remove excess dirt. Even
melon, oranges, and other thick-skinned fruits that are peeled
before eating should be washed to avoid introducing bacteria
into the fruit when cutting it.
• Use separate cutting boards for meat and produce, and avoid
wooden cutting boards.
• Use clean dishes to serve cooked food. Never reuse a dish that has
held raw meat or fish without properly cleaning it with soap and
warm water.

12. Food Storage Guidelines
•Avoid keeping food on the counter longer than necessary.
•Check that your refrigerator is set at 40 degrees Fahrenheit (F) or below.
•Bacteria grow best between 40 and 140 degrees F( 4-60 C).
•Refrigerate or freeze fresh or frozen food immediately after purchase.
•Refrigerate or freeze leftover food within two hours of eating.
•Leftovers must be eaten within 48 hours and reheated one time only. This
includes open packages of commercially sold hot dogs, deli meats, cheeses,
and other packaged items.
•Refrigerate or freeze food immediately after purchase.
•Defrost food in a refrigerator, in cold water, or by microwaving followed by
immediate cooking. Do not defrost food on the counter.
•Avoid putting hot food in a refrigerator, which can cause the temperature
inside to rise. Place hot food in a shallow pan or dish to cool quickly.

20. THANK YOU