7 Best Foods to Eat With Multiple Myeloma

Managing multiple myeloma requires a comprehensive approach that extends beyond medical interventions to include targeted nutritional support. While diet and nutrition do not replace primary medical treatments, prioritizing nutrient-dense foods can help patients mitigate the side effects of therapy, maintain muscle mass, and support critical organ function.

One of the primary challenges for those living with multiple myeloma is the strain the disease places on the kidneys. The condition produces abnormal proteins that can damage renal tissues, and the bone destruction associated with the disease often leads to high calcium levels in the blood, further taxing the kidneys’ ability to filter waste.

To counter these effects, hydration is a critical component of daily care. Maintaining a high fluid intake helps flush the kidneys and can alleviate common symptoms such as fatigue and nausea, while also managing digestive complications like constipation or diarrhea.

Natalie Ledesma, RDN, CSO, senior oncology dietitian at the University of California, San Francisco Helen Diller Family Comprehensive Cancer Center, recommends aiming for two to three liters of fluid per day. Ledesma notes that this intake does not have to consist solely of plain water; herbal teas, broths, soups, and water-rich fruits all contribute to the daily total.

Supporting Kidney and Bone Health

Beyond hydration, specific food choices can provide the necessary minerals and proteins to support the body during treatment. Cold-water fish, including wild-caught salmon and sardines, are particularly beneficial due to their high protein content and omega-3 fatty acids, which help reduce systemic inflammation.

A 3-ounce serving of salmon provides approximately 22.5 grams of protein to help preserve muscle mass, along with zinc, vitamin D, and vitamin B12 to support the immune system. Sardines and salmon are also low-mercury options, making them safe for regular consumption.

For those struggling with bone health, Ledesma suggests seeking out canned salmon and sardines that include the bones, as these provide a natural source of calcium.

Combating Fatigue and Anemia

Anemia-related fatigue is a frequent complication for patients with multiple myeloma. To address this, dietitians recommend incorporating legumes and dark leafy greens, which are rich in iron, folate, and B vitamins necessary for red blood cell formation and nutrient metabolism.

Legumes such as lentils, black beans, and garbanzo beans provide roughly 16 grams of fiber and 16 grams of plant-based protein per cup. For convenience during periods of high fatigue, canned beans can be easily added to salads, grain bowls, or soups.

Dark leafy greens, including spinach, kale, and bok choy, are similarly nutrient-dense. Kale and bok choy provide calcium without adding significant strain to the kidneys, while spinach offers high levels of iron, and folate.

To maximize the absorption of iron from these greens, it is recommended to pair them with foods rich in vitamin C, such as tomatoes or strawberries. Ledesma suggests cooking leafy greens rather than eating them raw, as cooking reduces the volume of the food, making it easier to consume for patients with a low appetite.

Gut Health and Inflammation Management

Cancer treatments can often damage the lining of the gastrointestinal tract. High-fiber foods are essential for helping the gut recover and maintain strength.

Heather-Ann Younker, RDN, CSO, a stem cell transplant dietitian at the Hackensack University Medical Center John Theurer Cancer Center, emphasizes the importance of fiber in aiding the regrowth of the gut lining.

Whole grains such as quinoa, brown rice, and whole wheat are effective ways to increase fiber intake. If treatment causes changes in taste, experimenting with alternative grains like barley or buckwheat can help keep meals appealing.

Berries, including blueberries, raspberries, and strawberries, provide additional fiber and are packed with phytochemicals that offer anti-inflammatory benefits. Ledesma points out that berries generally have a lower impact on blood sugar levels compared to other fruits, making them a stable option for sweetness in smoothies or oatmeal.

Nutrient-Dense Options for Low Energy

Fatigue and a diminished appetite can make traditional meal preparation overwhelming. In these instances, small, calorie-dense additions can ensure patients still receive essential nutrients.

Seeds such as chia, flax, and sacha inchi are highly concentrated sources of fiber and plant-based protein. Sacha inchi seeds are particularly noted for their efficiency; just two tablespoons provide 9 grams of protein, 4 grams of fiber, and healthy omega-3 fats.

According to Ledesma, the convenience of sacha inchi seeds is a significant advantage because they don’t need to be soaked or ground, allowing patients with low energy to eat them directly from the package.

Chia and flaxseeds can be similarly integrated into the diet by sprinkling them over yogurt or overnight oats, providing a nutritional boost without increasing the perceived size of the meal.

While these nutritional strategies can improve daily quality of life and ease the burden of treatment side effects, they are intended to complement, not replace, the medical protocols prescribed by healthcare providers.