1.1. Background: Cancer exerts a massive burden on society in both developed and developing countries. Cancer is becoming more common as the population grows and ages, as well as the incidence of identified risk factors rises.
1.2. Aim: The review aimed to establish a clinic for cancer patients in which a balanced diet will be adjusted to them based on investigations of the relationship between food product consumption, dietary intake, and the occurrence of side effects, tumour development, and associated illness in cancer patients undergoing chemotherapy.
1.3. Methods: Clinical nutrition clinic structure was mentioned with significance of each individual in the clinic team. Furthermore, a literature search was done to collect different evidences supporting the review aim.
1.4. Discussion: Several studies indicated that dietary changes have a promising positive effect on chemotherapy side effects like GIT side effects, tumour incidence and growth, and so improving patients’ quality of life.
1.5. Conclusion: The collected data showed that dietary intake with specific food products have a significant impact on the health status of cancer patients including the side effects of chemotherapy, radiation and co morbidities. A dietary approach focused on the exclusion or limited intake of specific food products, as well as diet improvement, might minimize chemotherapy-induced problems and hence should be considered in clinical practice.