The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals

Adamczyk, D., Maison, D., Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Oloyede, O., O., Clegg, M., Methven, L. ORCID: https://orcid.org/0000-0002-7636-6872, Fairfield, C., Gosney, M., Hernando, M. J., Amézaga, J., Caro, M. and Tueros, I. (2024) The role of food during oncology treatment: perspectives of cancer patients, caregivers and healthcare professionals. Supportive Care in Cancer, 32 (5). 303. ISSN 1433-7339 doi: 10.1007/s00520-024-08469-4

Abstract/Summary

Purpose Many cancer patients have problems eating which are usually connected to taste and smell alterations due to side effects of cancer treatment. These problems have consequences both in terms of malnutrition and reduced quality of life. In order to explore social and psychological consequences of eating problems in cancer patients, qualitative interviews were conducted with cancer patients, their caregivers and healthcare professionals. Methods The study was conducted in three European countries (Poland, Spain and the UK) that differed in culture, oncology care approaches and availability of nutritional products targeted to cancer patients in the market. Results Differences in the social role of eating between the three European countries were observed which subsequently influenced the impact of eating problems for cancer patients in these countries. Furthermore, the study found that problems with food affect not only the quality of life of cancer patients, but can also distress their caregivers, who are often unable to cope with such food-related problems. In addition, the study showed that commercially available nutritional products for cancer patients focus on nutritional value but tend to neglect an important aspect of eating, which is the enjoyment of food, both individually and socially.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/116123
Identification Number/DOI	10.1007/s00520-024-08469-4
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Springer
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