Innovative Culinary Intervention To Reduce Treatment-Induced Side Effects In Cancer Patients
CÚcile FOISSY, Institute Polytechnique LaSalle Beauvais, France
BENDJABALLAH S. 2
, CHESNAIS P. 1
, ILLNER A. 1
, POUILLART P. 1
1 Department of Nutrition and Health Sciences, Institut Polytechnique LaSalle Beauvais, Beauvais, France
2 Departement of Oncology, Beauvais city hospital, Beauvais, France
Cancer cachexia and treatment-induced side effects can contribute to deterioration in nutritional status in patients declining the quality of life and survival rates by 25%. Culinary practices may provide new strategies to minimize the symptoms.
The objective of the NEODIA study was to understand the occurrence of treatment-related side effects as well as culinary and dietary habits in cancer patients and to develop a culinary practice and web-based educational program for the patients, families and health care staff.
Data were collected cross-sectionally in 197 cancer patients (31,6% colorectal cancer, 27,6% breast cancer, 7,9% non-Hodgkinien lymphoma, 7,5% esophageal/gastric cancer, 6,6% liver cancer, 5% lung cancer, and others) who were receiving treatment at the department of oncology of the Beauvais city hospital, France. The validated 145-item questionnaire inquired the frequency and occurrence of treatment-induced side effects, frequency and consumption of food and beverages as well as culinary habits.
60% of the participants have reported at least one treatment-induced side effect and expressed their need for culinary practices. The data-driven development of the culinary practice and web-based educational program was monthly evaluated by 3 scientists and 10 female patients for perceived ease of use and acceptability of the culinary solutions. This study describes the program «vite fait Bienfaits®», available at http://vite-fait-bienfaits.fr as well as smartphone application. Results include more than 100 validated culinary solutions to minimize nausea, vomiting, diarrhea, constipation, dry mouth, fatigue and alterations in food preferences.
Overall, this study supports the feasibility and performance of culinary education as new preventing strategies to prevent and minimize treatment-induced side effects in cancer patients.
The NEODIA study is supported by the regional health agency of Picardy, France (ARS Picardie), the French National Program of Nutrition (PNA) and the French league against cancer (departmental committee of Oise)