Skyr (Icelandic cultured dairy)
A thick, high-protein cultured dairy food eaten with milk and berries.
With care: in a safer version
Ingredients
- skyr (from pasteurised skimmed milk)
- milk
- sugar
- blueberries
How it is prepared
Ready-made skyr is whisked with a little milk or cream and served with berries.
Food safety with low immunity
- Use only pasteurised milk, yoghurt, cream and cheese.
- Unpasteurised milk and fermented drinks made from it are considered risky with low immunity.
- Wash fruit well and peel it where possible. Do not use bruised or mouldy fruit.
How to prepare it during treatment
Choose only labelled skyr made from pasteurised milk and ask your team about live cultures. Use a cooked berry sauce instead of raw berries.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Keep desserts containing milk or eggs in the fridge and eat within 1–2 days.
Reheating
Eaten cold; warm desserts should be reheated thoroughly, once.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
- Osteoporosis. Dairy is a source of calcium. With osteoporosis, discuss nutrition for bone health with your team.
- Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.
- Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)