# Nutrition and diets in Hodgkin lymphoma
Nutrition plays a supportive role in Hodgkin lymphoma. Treatment — chemotherapy, targeted therapy and possibly stem cell transplantation — can significantly affect appetite, digestion and nutrient absorption. At the same time, recent studies suggest that nutritional status at diagnosis and during treatment is linked to treatment outcomes. This tab describes which nutritional patterns are being studied and what is known about them.
General nutritional problems during treatment
Chemotherapy and other treatments for Hodgkin lymphoma can cause various eating complaints: nausea, altered taste, dry mouth, oesophageal problems and fatigue. These can lead to people eating less or having difficulty keeping certain foods down. Research from 2026 into digestive problems in blood cancers shows that these complaints directly affect nutritional status and are important to monitor carefully. This makes tailored nutrition essential.
Protein-rich nutrition
ResearchediPositive results in clinical studies, not yet standard treatment
This nutritional pattern emphasizes adequate protein intake through meat, fish, eggs, dairy, nuts and legumes. The goal is to maintain muscle tissue and support the body in recovery after treatment.
Multiple recent studies (2026) look at the link between nutritional status and outcomes in lymphomas. Research into the 'Prognostic Nutritional Index' (PNI) — a measure that uses albumin values among other things — shows that patients with better nutritional status before stem cell transplantation have more favourable outcomes. This suggests that adequate protein intake during and after treatment is important.
**Risks:** In case of kidney dysfunction, high protein intake may have limitations; discussing this with your care team is important. Some protein sources (red meat) may be tolerated less well during certain treatment phases.
Antioxidant-rich nutrition (vegetables, fruit, nuts)
ResearchediPositive results in clinical studies, not yet standard treatment
This pattern emphasizes foods rich in vitamins C and E, selenium and carotenoids: leafy greens, berries, nuts, seeds and oranges. The idea is that these substances can reduce inflammatory processes.
Studies on inflammatory markers in Hodgkin lymphoma (2026) show that systemic inflammation burden at diagnosis is linked to survival chances. Although this does not directly prove that antioxidant-rich nutrition helps, it supports the importance of reducing inflammation. However, research specifically on this nutritional pattern in Hodgkin lymphoma is lacking.
**Risks:** Certain antioxidants may interfere with chemotherapy; consult your dietitian, especially if you are considering supplements. Fresh fruit and vegetables must be clean and properly handled, as immunosuppressed patients are more susceptible to food-borne infections.
Mediterranean dietary pattern
ResearchediPositive results in clinical studies, not yet standard treatment
This pattern combines plenty of vegetables, fruit, nuts, olives, fish and limits meat and dairy. It is rich in unsaturated fats, fibre and antioxidants, and is internationally regarded as anti-inflammatory.
Research on dietary patterns in cancer in general supports the Mediterranean approach, particularly because of inflammation reduction. In Hodgkin lymphoma, specific trials are limited, but the broad benefits (heart health, gut microbiome) make it a reasonable starting point for long-term intake.
**Risks:** Olive oil and nuts can be calorie-dense; for patients who need to regain weight this can be beneficial, for others not. Fish may be tolerated less well during certain treatments.
Food with strong flavours (ginger, mint, citrus)
ResearchediPositive results in clinical studies, not yet standard treatment
Ginger, fresh mint, lemon juice and similar flavourings are widely used to address nausea and taste changes. These are not diets, but food choices that are common in practice guidelines.
Ginger has been investigated in various contexts for combating nausea. Research also shows some support for chemotherapy-related complaints. This supports why many centers encourage these food choices.
**Risks:** Ginger can enhance blood thinning if you take certain medications; report this to your team. High doses can cause stomach irritation.
Nutrition with optimal fluid balance
ResearchediPositive results in clinical studies, not yet standard treatment
Drinking plenty (water, tea, broth) supports kidney function, prevents constipation (a common side effect) and helps with toxin removal. During intensive chemotherapy, this is crucial.
Research on toxicity in blood cancers (2026) emphasizes the importance of adequate fluid intake for maintaining kidney function and removal of breakdown products. This is considered standard as part of care.
**Risks:** With heart failure or certain kidney conditions, fluid restriction may be necessary. Your healthcare provider will clarify this.
Nutrition focused on gut microbiome (fermentable foods, prebiotics)
ExperimentaliOngoing in study setting, outcome still unknown
Food rich in fiber (grains, vegetables, fruit) and fermentable components (yogurt, kefir, fermented vegetables) supports the 'good' bacteria in your gut. This microbiome plays a role in immune function.
Recent research on immune function in blood cancers (2026) shows that gut microbiome and immune response are linked. Although not specifically studied in Hodgkin lymphoma, these findings suggest that gut flora support may potentially be important. However, much research is still in early stages.
**Risks:** Fermentable foods can cause gas and digestive discomfort, especially during chemotherapy. Patients with low white blood cell counts should be cautious with unprocessed fermentable products.
Nutrition and stem cell transplantation
ResearchediPositive results in clinical studies, not yet standard treatment
Patients undergoing stem cell transplantation require extra nutritional attention. Studies (2026) show that nutritional status before transplantation matters for the outcome. That is: going into transplantation well-prepared, with adequate intake of proteins and calories, is associated with better recovery potential.
After transplantation, nutrition-related complaints can increase (mouth, esophagus and intestinal problems). Nutrition then becomes even more tailored.
**Risks:** Too rapid return to normal eating can cause problems; gradual resumption is usual.
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**Nutritional choices in Hodgkin lymphoma are highly personal** and depend on your treatment phase, side effects, preferences and medical situation. An experienced dietitian — preferably one familiar with cancer treatment — can help you develop a nutrition plan that suits your needs and treatment. Always discuss nutritional choices and supplements with your treatment team; some nutrients can interfere with medications or treatment.
_This information never replaces a doctor's judgment. Always discuss your situation with your own healthcare provider._