Food preferences and aversions of patients undergoing chemotherapy, radiotherapy and/or hematopoietic stem cell transplantation
| Autor: | Helen Hermana Miranda Hermsdorff, Cristiane Alves de Oliveira, Bruna Soares Faria, Carla de Oliveira Barbosa Rosa, Luiza de Oliveira Possa, Jéssica Viana Hinkelmann |
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| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Pediatrics medicine.medical_specialty Meat Nausea Endocrinology Diabetes and Metabolism medicine.medical_treatment Exploratory research 030209 endocrinology & metabolism Hematopoietic stem cell transplantation 03 medical and health sciences Food Preferences 0302 clinical medicine medicine Humans Aged Chemotherapy 030109 nutrition & dietetics Nutrition and Dietetics business.industry Hematopoietic Stem Cell Transplantation Cancer medicine.disease Dysphagia Diet Radiation therapy Hematological Diseases Taste Female medicine.symptom business |
| Zdroj: | Clinical nutrition ESPEN. 44 |
| ISSN: | 2405-4577 |
| Popis: | Summary Background & aims This longitudinal, qualitative, descriptive, and exploratory study aimed to identify and understand the food preferences and aversions arising from hematopoietic stem cell transplantation (HSCT), chemotherapy, and/or radiotherapy treatment. Methods An open and individual interview was carried out with patients diagnosed with hematological diseases or cancer, submitted to HSCT, chemotherapy, and/or radiotherapy treatment. The participants answered the following questions: “Have you experienced any changes in taste since the beginning of radiotherapy/chemotherapy?“; “Have you experienced any strange taste in your mouth, aversion or preference for a certain food that did not exist before the beginning of radiotherapy/chemotherapy?” The software IRAMUTEQ (R Interface for Multidimensional Analysis of Texts and Questionnaires) version 0.7 alpha 2 was used for textual analysis, with similarity analysis and word cloud. Results One hundred and forty six patients were included in the study, 50% (n = 73) female and 73% (n = 50) elderly. The main words reported by the participants in regards to food aversions were “meat”, “beef” and “chicken”, which are related to dysphagia. Regarding food preferences, the most mentioned words were “fruits”, “juices” and “soups”, whose consumption was associated with an improvement in gastrointestinal symptoms, especially nausea. Conclusion Adjustments in the diet plan based on this information can contribute to a better acceptance of the diet, and clinical and nutritional prognosis. |
| Databáze: | OpenAIRE |
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