Carcinoid Syndrome Nutrition

Carcinoid Syndrome Nutrition

Maintaining a healthy diet is key to managing your life. Living with Carcinoid Syndrome can sometimes make choosing the right foods difficult. Keeping track of which foods agree with you and which ones cause symptoms can help you make better choices.

Remember: Everyone’s Carcinoid Syndrome is different. What’s right for others may not be right for you.

There are certain things you can do to help tailor your meals for your condition. Check out the tips below to see what may help:

  • Avoid hot spices like pepper or mustard that may trigger diarrhea
  • Avoid foods with amines (chemicals that can trigger symptoms): aged cheese, alcohol, smoked or pickled foods, soy, some nuts, chocolate, coffee, and soda
  • Increase your protein. Protein helps your immune system, gives you energy, and rebuilds tissue
  • Eat fruits, vegetables, and whole grains
  • Monitor intake of foods with serotonin, particularly before a 5-HIAA test, like butternuts, black walnuts, pecans, pineapple, and bananas. Remember not to eat any of these foods for 24 hours before having a 5-HIAA test
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Get a free nutrition and recipe guide, designed to help people with gastrointestinal neuroendocrine tumors (GI NETs) and Carcinoid Syndrome. The book includes more than 100 pages of easy-to-follow dietary information and recipes.

Recipes to get you started

Egg Breakfast Baskets
PREP TIME: ~5 minutes
COOK TIME: ~20 minutes
FEEDS: 2 people
  1. 1 medium white potato, washed and peeled
  2. 3 large whole eggs
  3. 1/4 cup of skim or 1% milk
  4. 1/3 cup chives, chopped
  5. Salt & pepper
  6. Cooking spray if using a regular muffin tin (or use a non-stick muffin tin)
  1. Heat oven to 400°F and grease 4 cups of a regular-sized muffin tin with cooking spray as needed.
  2. Using a coarse cheese grater, grate the white potato into a medium-sized bowl. Using your fingers, line the 4 greased muffin tins with white potatoes, pressing up the sides to make a crust.
  3. Bake the white potato crusts for 5-8 minutes, making sure not to burn them.
  4. Meanwhile, whisk the eggs, ¼ cup of milk, and salt & pepper together.
  5. Remove the muffin tin from the oven, add chives on top of crust, and pour egg mixture over crust.
  6. Bake for 10-12 minutes.
Chicken Ginger Congee
PREP TIME: ~25 minutes
COOK TIME: 2 hours and 45 minutes
FEEDS: 4 people
NOTE: slow cooker required
  1. 4 ½ cups of homemade chicken broth with fat removed or store-bought broth with no MSG
  2. 1 ½ lbs. of pre-cooked chicken (white meat only, no skin or fat included)
  3. 1 cup of long grain white rice (uncooked)
  4. 1 (1-inch) piece fresh ginger, skin removed and grated
  5. 1 cup of thinly sliced scallions
No spicy or hot seasoning should be used.
  1. Set slow cooker on high heat.
  2. Place chicken broth, rice, and ginger in the slow cooker.
  3. Stir occasionally, until the rice has completely broken down and the mixture is creamy, 2 hours and 30 minutes.
  4. Add pre-cooked chicken into the slow cooker for 15 minutes, and stir occasionally.
  5. Ladle into bowls and top with scallions for garnish.
Small changes to my meals and avoiding certain foods helped improve my symptoms.
– Person with Carcinoid Syndrome