1 SIRIC Montpellier Cancer, Cancer Institute of Montpellier (ICM)-Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France ; Epsylon Research Unit EA 4556 Laboratory, Departments of Sport Sciences, Medicine and Psychology, University of Montpellier and University Paul Valery, Rue du Pr. Henri Serre, 34000 Montpellier, France.
2 Department of Exercise Science, The Richard J. Renaud Science Complex, Room SP-165-17, Concordia University, Loyola Campus, 7141 Sherbrooke Street West, Montreal, QC H4B 1R6 Canada ; McGill Nutrition and Performance Laboratory (MNUPAL), McGill University Health Centre, Suite 105B, Place Vendome, 5252 de Maisonneuve Ouest, Montreal, QC H4A 3S5 Canada.
3 Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France ; Department of Clinical Research, Cancer Institute of Montpellier (ICM), Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France.
4 Biostatistics Unit, Cancer Institute of Montpellier (ICM), Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France.
5 Department of Dietetic and Nutrition, Curie Institute of Paris, 26 rue d'Ulm, 75248 Paris Cedex 05, France ; Group of Nutrition and Dietary Committees of Anti-Cancer Centers (Interclan CLCC), Villejuif, France.
6 Department of Dietetic, Centre Francois Baclesse of Caen, 3 avenue du Général Harris, BP5026, 14076 Caen, France ; Group of Nutrition and Dietary Committees of Anti-Cancer Centers (Interclan CLCC), Villejuif, France.
7 Department of Dietetic, Centre Antoine Lacassagne of Nice, 33 Avenue de Valombrose, 06189 Nice Cedex 2, France ; Group of Nutrition and Dietary Committees of Anti-Cancer Centers (Interclan CLCC), Villejuif, France.
8 SIRIC Montpellier Cancer, Cancer Institute of Montpellier (ICM)-Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France.
9 Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada.
10 SIRIC Montpellier Cancer, Cancer Institute of Montpellier (ICM)-Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France ; Epsylon Research Unit EA 4556 Laboratory, Departments of Sport Sciences, Medicine and Psychology, University of Montpellier and University Paul Valery, Rue du Pr. Henri Serre, 34000 Montpellier, France ; Department of Clinical Nutrition and Gastroenterology, Cancer Institute of Montpellier (ICM), Val d'Aurelle, 208 avenue des Apothicaires, Parc Euromédecine, 34298 Montpellier Cedex 5, France ; Group of Nutrition and Dietary Committees of Anti-Cancer Centers (Interclan CLCC), Villejuif, France.

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

Springerplus. 2016;5(1):810

Authors: Guerdoux-Ninot E, Kilgour RD, Janiszewski C, Jarlier M, Meuric J, Poirée B, Buzzo S, Ninot G, Courraud J, Wismer W, Thezenas S, Senesse P

Abstract

PURPOSE: The 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.

METHODS: Over 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.

RESULTS: The 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.

CONCLUSIONS: During 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.

PMID: 27390650 [PubMed]