Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026
The Role of Dietary Care in Improving the Quality of Life of Patients Undergoing Chemotherapy for Gastrointestinal Tumours.
СтатьяКонтролируемое клиническое исследованиеНазвание и аннотация: Перевод в очереди
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Dai Donghui, Chen Jie
Аннотация
INTRODUCTION: This study assessed the impact of individualised dietary support on nutritional status, psychological well-being, and quality of life in patients with gastrointestinal (GIT) cancers undergoing chemotherapy.
METHODS: A prospective controlled clinical trial was conducted among 60 patients (28 control, 32 intervention) with gastric, colorectal, or other GIT cancers. The control group received standard hospital nutrition advice. The intervention group received structured, personalised dietary counselling based on ESPEN guidelines, including energy-rich meal plans and symptom-focused adjustments. Outcomes were measured at baseline, 3, and 6 months using validated instruments: EORTC QLQ-C30 (quality of life), HADS (anxiety/depression), dietary recall, anthropometry, serum albumin, and side effect scores. Data were analysed using repeated measures ANOVA and Kaplan-Meier survival analysis.
RESULTS: Patients in the intervention group showed significantly higher dietary adherence (85% vs. 70%, p = 0.01) and caloric intake (p < 0.001). At 6 months, they demonstrated greater weight gain (+3.2 kg vs. - 0.8 kg, p < 0.001), improved BMI and serum albumin (p < 0.01), and better quality of life scores (+18 points, p < 0.001). Anxiety and depression levels decreased significantly (p = 0.02), and cancer-related fatigue was reduced (p = 0.002). Common chemotherapy side effects (mucositis, diarrhoea, appetite loss) were significantly milder in the intervention group (p < 0.05). A survival benefit was observed at 12 months (mortality: 22% vs. 38%, p = 0.02).
CONCLUSION: Individualised dietary support significantly improves nutritional outcomes, psychological health, and quality of life in patients receiving chemotherapy for GIT cancers.
METHODS: A prospective controlled clinical trial was conducted among 60 patients (28 control, 32 intervention) with gastric, colorectal, or other GIT cancers. The control group received standard hospital nutrition advice. The intervention group received structured, personalised dietary counselling based on ESPEN guidelines, including energy-rich meal plans and symptom-focused adjustments. Outcomes were measured at baseline, 3, and 6 months using validated instruments: EORTC QLQ-C30 (quality of life), HADS (anxiety/depression), dietary recall, anthropometry, serum albumin, and side effect scores. Data were analysed using repeated measures ANOVA and Kaplan-Meier survival analysis.
RESULTS: Patients in the intervention group showed significantly higher dietary adherence (85% vs. 70%, p = 0.01) and caloric intake (p < 0.001). At 6 months, they demonstrated greater weight gain (+3.2 kg vs. - 0.8 kg, p < 0.001), improved BMI and serum albumin (p < 0.01), and better quality of life scores (+18 points, p < 0.001). Anxiety and depression levels decreased significantly (p = 0.02), and cancer-related fatigue was reduced (p = 0.002). Common chemotherapy side effects (mucositis, diarrhoea, appetite loss) were significantly milder in the intervention group (p < 0.05). A survival benefit was observed at 12 months (mortality: 22% vs. 38%, p = 0.02).
CONCLUSION: Individualised dietary support significantly improves nutritional outcomes, psychological health, and quality of life in patients receiving chemotherapy for GIT cancers.