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Nutrition and daily life

Broth: warm fluid, gentle food

Broth is one of the easiest foods to manage with nausea, vomiting, diarrhoea and poor appetite. It provides fluid, salts and a little protein. This section explains how to make and store broth safely.

Last updated: ~1 min read
Golden broth with steam.
Figure 1.Clear broth — Broth: warm fluid, gentle food

01Short answer

Boil chicken, meat or vegetable broth well and cook any meat fully. Cool the broth quickly (split it into small containers) and refrigerate within 2 hours; use within 1–2 days or freeze it. Bring it to a full boil each time you reheat. Stock cubes are very salty, so use few with heart, kidney or blood pressure problems. Adding rice, noodles, fully cooked egg or finely chopped meat makes broth more filling.

02Simple explanation

Boil it well.

Cool within 2 hours.

Reheat to a boil.

Cubes are very salty.

03Scientific explanation

NCI: clear fluids, including broth, help replace fluids during nausea and diarrhoea.

ESPEN: enough energy and protein matter for preventing weight and muscle loss in people with cancer, and nutritional status should be assessed regularly.

NCI: practical eating tips exist for treatment side effects such as nausea, taste changes and mouth sores.

04What happens in the body?

Freezing

Freeze broth in portions and thaw it in the fridge.

Chicken, carrot and onion.
Figure 2.Broth simmering — Broth: warm fluid, gentle food

Bone broth

Claims about its benefits are often exaggerated; treat it as ordinary broth.

Small containers in a freezer.
Figure 3.Portions — Broth: warm fluid, gentle food

Dietitian

If you are losing weight, have no appetite or need a special diet, ask to see the hospital dietitian.

Food safety

Food-safety rules for neutropenia (see “Handwashing: the simplest protection” and “Eggs and dairy: safe choices”) apply at every stage.

05Nutrition: four steps

Assess, swap the risky, cook safely, eat regularly.

Assess — Weight and appetite.1AssessWeight and appetite.
Swap — A safe choice.2SwapA safe choice.
Cook — Hot throughout.3CookHot throughout.
Eat regularly — Small portions.4Eat regularlySmall portions.
StrengthEnergy.
ProteinFor muscle.
SafetyFood rules.

06Key points at a glance

TopicIn brief
FreezingFreeze broth in portions and thaw it in the fridge.
Bone brothClaims about its benefits are often exaggerated; treat it as ordinary broth.
DietitianIf you are losing weight, have no appetite or need a special diet, ask to see the hospital dietitian.
Food safetyFood-safety rules for neutropenia (see “Handwashing: the simplest protection” and “Eggs and dairy: safe choices”) apply at every stage.

07Key terms

Broth
Liquid from simmering meat, bones or vegetables.
Rapid cooling
Stops bacteria from multiplying.
Dietitian
A nutrition specialist.
Protein
A nutrient for repairing muscles and tissues.
Neutropenia
Low neutrophils.

08Key points

  • Boil it.
  • Cool it fast.
  • Reheat to boiling.
  • A diet is not a treatment.
  • Talk to a dietitian.

09Frequently asked questions

Does bone broth boost immunity?

There is no evidence, though it is good fluid and food.

Can I bring broth to hospital?

Follow the ward's rules.

Can a special diet cure leukemia?

No. Good nutrition helps you cope with treatment, but it does not cure.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Does bone broth boost immunity?

  2. Can I bring broth to hospital?

  3. Can a special diet cure leukemia?

My questions

12Sources

  1. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  2. ESPEN. ESPEN practical guideline: Clinical Nutrition in cancer (2021)
  3. Leukemia & Lymphoma Society. Food and Nutrition
  4. World Health Organization. Healthy diet fact sheet
  5. MedlinePlus. Sodium in diet
  6. Memorial Sloan Kettering Cancer Center — About Herbs. Turmeric
  7. Food Standards Agency (UK). Best before and use-by dates
  8. Centers for Disease Control and Prevention. Botulism: Prevention
  9. World Health Organization. Botulism fact sheet
  10. USDA Food Safety and Inspection Service. Shelf-Stable Food Safety
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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