Premium
The Long‐Term Influence of Nutrition Intervention on Nutritional Status and Survival in Digestive Cancer Patients
Author(s) -
Li PeiRong,
Wen ChengFan,
Chi IChen,
Chen TsungMing
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1168.4
Subject(s) - medicine , head and neck cancer , cancer , malnutrition , dysphagia , esophageal cancer , weight loss , incidence (geometry) , body mass index , gastroenterology , surgery , obesity , physics , optics
Background The previous study showed cancer patients were the highest incidence of malnutrition. Nutritional statuses of 75% cancer patients were worse during hospitalization. The digestive cancers which were higher prevalence of malnutrition included stomach cancer (65–58%), colorectal cancer (57%), esophageal cancer (80–83%). Head and neck cancer pa tients with dysphagia or/and odynophagia since the side effects of treatment and tumor location were poor intake. Approximately 30–50% of head and neck cancer patients had a problem of weight loss. It was difficult to evaluate the improved nutritional status after nutrition intervention in a short period of hospitalization. The purpose of study was to investigate whether nutritional intervention could improve long‐term nutritional status for digestive and head and neck cancer patients. Methods This was a retrospectively observational study. The medical records of digestive and head‐neck cancer patients receiving nutritional intervention during hospitalization were reviewed (n=133). Patients’ anthropometric measurements and blood biochemical parameters were recorded before and after nutritional intervention for one year later (data were between 180 to 400 days after nutritional intervention, the closest 365 days). The patients were further tracked three‐year survival. Result Patients’ BMI (Body Mass Index) was significantly reduced one year later after nutritional intervention (23.9±5.4 vs. 22.9±4.9 kg/m 2 , p=0.002), but it was still within the standard range (18.5≦BMI<24). There were no significant differences in blood biochemical parameters related nutrition. Patients were further allocated into two groups, albumin≦3.0 group or albumin>3.0 group based on albumin level before nutritional intention. It was showed patients’ albumin significantly enhanced in albumin≦3.0 group (p=0.035) and significantly reduced in albumin>3.0 group (p=0.003). It is positively correlation between improving patient albumin percentage with patients’ survival. Conclusions The long‐term nutritional status of digestive and head‐neck cancer patients with albumin≦3.0 could be improved by nutritional intervention, perhaps resulting in improved survival. Albumin≦3.0 could further be used as an indicators of nutritional intervention.