In the scope of the celebration of the World Cancer Day, nutritionist Elsa Madureira explains the importance of food in people with cancer
World Cancer Day was celebrated on February 4th and it is always important to remember the important role of food throughout the patient's journey, particularly during the treatment of the disease. Elsa Madureira, nutritionist at the Centro Hospitalar e Universitário de São João, explains that "when a person already diagnosed with cancer is assessed by a nutrition professional, several variables are considered, because depending on the type, location and stage of the disease, cancer patients are at high risk of malnutrition and are very susceptible to myths and misinformation regarding food. Therefore, during the entire disease treatment process, patients and caregivers should be guided from the nutritional point of view".
Given the importance that a good nutritional status has in increasing tolerance to cancer treatments, a multidisciplinary team of health professionals who provide daily care to people with cancer, namely an Oncologist, a Nurse and two Nutritionists, decided to prepare a "Guide to Food for People with Cancer". It is a tool written in an accessible way and organized in a practical and intuitive manner so that patients and relatives/caregivers can clarify their doubts regarding diet and symptom management during and after treatments.
The authors of the "Guide to Diet in the Person with Cancer":
Dr. Andreia Capela, President of AICSO and Medical Oncologist at the Vila Nova de Gaia/Espinho Hospital Center
Dr. Elsa Madureira, Nutritionist at the Centro Hospitalar e Universitário de São João
Drª Luciana Teixeira, Nutritionist at the Centro Hospitalar e Universitário de São João
Sara Parreira, Nurse Coordinator at CUF Oncology
This Guide was developed by the Association for Supportive Care Research in Oncology (AICSO) with the support of Danone Nutricia and the Portuguese League Against Cancer. To complete the Guide there is a small book of appealing recipes prepared with Oral Nutritional Supplements as an alternative way to take them when they are recommended. This Guide is available for consultation or download (free of charge) on the AICSO website.
It is also important to note that a cancer patient has increased nutritional needs. And these needs must be met or else the patient will start or worsen the malnutrition/malnutrition process. The risk of malnutrition in these patients is very high, either due to the presence of the tumor itself, or due to the side effects of the treatments, which lead to lack of appetite, decreased food intake, or decreased utilization of the nutrients ingested, culminating in changes in body composition (loss of weight and muscle mass). Naturally, anxiety, fear, sadness, changes in routines, and uncertainty about the future contribute to a lack of appetite and decreased food intake.
But malnutrition (marked loss of weight and lean mass), even in obese patients, has a negative impact. It will lead to lower resistance to treatments, higher risk of infections, hospitalizations, and complications, leading to a reduction in treatments or their discontinuation with a consequent worse outcome. Therefore, nutrition is one of the fundamental aspects in the treatment of this disease, and it is important to ensure an adequate nutritional intake, through a diet adjusted to the patient's capacity and tolerance, to their clinical situation, but also to their tastes and preferences.
Translated with www.DeepL.com/Translator (free version)
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