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British cuisine

Porridge

Oats cooked in milk or water, eaten with banana, stewed fruit or honey.

Well-cooked hot dish

Porridge — dish photo
Porridge — British cuisine. Photograph of the dish.

Ingredients

  • oats
  • milk or water
  • a pinch of salt; optional banana
  • stewed fruit
  • honey

How it is prepared

Oats are simmered in the liquid for 4–5 minutes, stirring often.

Food safety with low immunity

  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

Use pasteurised milk. Ask your team about honey — some hospitals advise only pasteurised honey when immunity is low.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cook it fresh. Refrigerate leftovers within an hour and eat within a day.

Reheating

Add a little milk or water and bring to the boil.

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.
  • Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

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)Freshly cooked and hotmay 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

  • Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
  • 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.

Nutrition (per 100 g)

Energy116 kcal
Protein5.6 g
Fat3.2 g
Carbohydrate16.2 g
Fibre1.7 g
Sodium105 mg

Figures are for a comparable item in the USDA FoodData Central database: “Oatmeal, regular or quick, made with milk, no added fat”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2708383

More from this cuisine

United Kingdom: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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