The effect of chemotherapy on dietary intake and nutritional status in patients with colorectal neoplasms and the importance of nutritional counseling

• Published in: Supportive care in cancer Vol. 30; no. 5; pp. 3885 - 3891
• Main Authors: de Freitas, Jessica Sillas, de Oliveira Pedron, Érica Line, de Lima e Silva Aliprandi, Joyce, Laurentino, Gilberto Cândido, Gatti, Ana Lucia, Forones, Nora Manoukian, de Cássia de Aquino, Rita
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-05-2022; Springer; Springer Nature B.V
• Subjects: Analysis; Behavior; Cancer; Cancer patients; Carbohydrates; Care and treatment; Chemotherapy; Colorectal cancer; Colorectal Neoplasms - drug therapy; Counseling; Cross-Sectional Studies; Diet; Dietetics; Eating; Energy consumption; Energy Intake; Female; Humans; Lipids; Male; Medicine; Medicine & Public Health; Middle Aged; Nursing; Nursing Research; Nutritional Status; Oncology; Oncology, Experimental; Original Article; Pain Medicine; Physiological aspects; Rehabilitation Medicine; Tumors; Aging; Chemotherapy; Food consumption; Colorectal neoplasia; Body composition
• ISSN: 0941-4355; 1433-7339
• DOI: 10.1007/s00520-022-06794-0

Purpose
This study aimed at assessing the effect of chemotherapy on dietary intake and nutritional status of patients with colorectal cancer undergoing chemotherapy.
Methods
Observational, cross-sectional study conducted with 35 patients of both sexes, aged 50 years or older. Dietary intake was assessed four times: before (
T
0
), twice during (
T
1
and
T
2
), and after (
T
F
) chemotherapy. Data on energy, macronutrients, and micronutrients were used for assessing dietary intake. Nutritional status was assessed on the first day and at the end of the chemotherapy cycle. The data were treated statistically using a 5% significance level.
Results
The intake of energy, carbohydrates, lipids, selenium, and iron was lower after chemotherapy infusion (
p
 < 0.05). Energy consumption decreased when comparing
T
0
(1419.8 ± 527.1 kcal) with
T
1
(1181.9 ± 423.2 kcal). Regarding macronutrients, carbohydrates and lipids showed a drop (
p
 < 0.05), but there were no differences in protein intake, and it was observed that the consumption of food sources such as dairy was prioritized. In the analysis of vitamins and minerals, vitamins dropped but without a significant difference. There were significant differences between
T
1
and
T
F
for iron (9.7 mg ± 4.5 mg and 12.0 ± 4.0 mg) and selenium (77.4 ± 29.7 µg and 93.6 ± 37.8 µg). There was no change in body composition and nutritional status between chemotherapy cycles.
Conclusion
The treatment reduced patients’ food consumption after the chemotherapy session and impacted dietary intake, which demonstrates the importance of nutritional counseling and intervention, especially on energy consumption.