Meal context and food preferences in cancer patients: results from a French self-report survey

Autor: Robert D. Kilgour, Julie Courraud, B. Poirée, Grégory Ninot, Pierre Senesse, Wendy V. Wismer, C. Janiszewski, Simon Thezenas, Estelle Guerdoux-Ninot, Marta Jarlier, Solange Buzzo, Jocelyne Meuric
Přispěvatelé: Dynamique des capacités humaines et des conduites de santé (EPSYLON), Université de Montpellier (UM)-Université Paul-Valéry - Montpellier 3 (UPVM)-Université Montpellier 1 (UM1), Université Montpellier 1 (UM1)-Université Paul-Valéry - Montpellier 3 (UPVM)-Université de Montpellier (UM)
Rok vydání: 2016
Předmět:
Zdroj: SpringerPlus
SpringerPlus, SpringerOpen, 2016, 5
SpringerPlus, SpringerOpen, 2016, 5, pp.n.c. ⟨10.1186/s40064-016-2538-1⟩
ISSN: 2193-1801
DOI: 10.1186/s40064-016-2538-1
Popis: International audience; PurposeThe present study examined patient self-reports of descriptions, experiences and consequences of meal disturbances and food preferences within a cultural context (i.e., French meal traditions) in various treated cancer patients along their disease trajectory.MethodsOver 800 questionnaires were sent to 20 cancer treatment centres in France. During a 9-month period, 255 questionnaires were received from five centres. Inclusion criteria included those French patients over 18 years of age, could read and understand French, had an Eastern Cooperative Oncology Group score between 0 and 2, experienced treatment-induced nutrition changes and/or had decreased oral intake. Dietetic staff assessed clinical characteristics while patients completed a 17-item questionnaire.ResultsThe majority of patients were diagnosed with breast, gastro-intestinal (GI) tract and head and neck cancers (62 %). Half of the patients (49 %) experienced weight loss >5 %. The main treatment-induced side effects were fatigue, nausea, dry mouth, hypersensitivity to odors and GI tract transit disorders. These discomforts affected eating and drinking in 83 % of patients, inducing appetite loss and selected food aversion. Food preference appeared heterogeneous. Food taste, odor and finally appearance stimulated appetite. Finally, dietary behaviors and satisfaction were driven by the extent to which food was enjoyed.ConclusionsDuring oncologic treatments, eating and drinking were affected in more than three-quarters of patients. As recommended by practice guidelines, nutritional assessment and follow-up are required. Personalized nutritional counseling should include the role of the family, patient’s meal traditions, and food habits.
Databáze: OpenAIRE
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