Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

• Autores: Francesc Casas, Concepción León, E. Jovell Fernández, Joana Gómez, Angelo Corvitto, Remei Blanco, Jordi Alfaro, Miguel Ángel Seguí Palmer, Eugeni Saigí Grau, Toni Massanés, Carme Sala, Anna Librán, Angels Arcusa Lanza
• Localización: Clinical & translational oncology, ISSN 1699-048X, Vol. 14, Nº. 1, 2012, págs. 66-72
• Idioma: inglés
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• Resumen

  • Aims The aim of this study was to assess the impact of adapted ice cream as a dietary supplement on the quality of life (QLQ) of malnourished patients with cancer.

    Material and methods We present an exploratory prospective observational study comparing two patterns of nutrition in cancer patients admitted during the study period who presented malnutrition disorders: adapted ice cream (Group I: 39 patients) and nutritional supplements (Group II: 31 patients). Patients were selected from two different hospitals from the same Oncologic Institute. QLQ was evaluated with the Hospital Anxiety and Depression Scale (HADS) and QLQ of the European Organization for Research and Treatment of Cancer (EORTC QLQ C30). Nutrition was determined by the PG-SGA test.

    Results HADS showed significant differences in anxiety (p=0.023) and depression (p=0.011) at the end of the study only in Group I. QLQ-C30 revealed statistically significant differences in baseline measures of global dimension between the two groups (Group I: 40.64�56.36 CI; Group II: 25.70�43.11 CI; p=0.017). Differences were also present in the social dimension (Group I: 77.42�93.51 CI; Group II: 55.85�82.85 CI; p=0.039). Statistically significant differences were observed between the two groups at the end of the study in the global scale: Group I had 49.36-63.88 CI and Group II had 33.05�51.88 CI (p=0.016), and in the fatigue scale: Group I had 36.19-53.83 CI and Group II had mean=65.87, 52.50�79.23 CI (p=0.007).

    Conclusions The administration of ice cream could cover, in part, the social aspect of food and improve QLQ in malnourished cancer patients. These results are encouraging and deserve further confirmation.