Nutritional status, management and clinical outcomes in patients with esophageal and gastro‐oesophageal cancers: A descriptive study. Issue 3 (19th September 2016)

• Record Type: Journal Article
• Authors: Mak, May; Bell, Katherine; Ng, Weng; Lee, Mark
• Is Part Of: Nutrition & dietetics. Volume 74:Issue 3(2017)
• Page Start: 229
• Page End: 235
• Publication Date: 2016-09-19
• Subjects: dysphagia management -- malnutrition -- oesophageal cancer -- weight loss; Nutrition -- Periodicals; Dietetics -- Periodicals; 613.205
• DOI: 10.1111/1747-0080.12306
• Languages: English
• ISSNs: 1446-6368

Abstract

Abstract : Aim: The aims of this study were to investigate the nutritional management practice and nutritional status of patients with oesophageal and gastro‐oesophageal cancers, and to propose strategies for improving their nutritional and clinical outcomes. Methods: All patients diagnosed with oesophageal and gastro‐oesophageal cancers and treated with chemotherapy and/or radiotherapy at the Liverpool Cancer Therapy Centre (between August 2010 and February 2014) were included in this retrospective study. Patient and tumour characteristics, nutritional status and management were compared to clinical outcomes. Results: A total of 69 patients met the inclusion criteria. The median weight loss prior to treatment commencement was 10.5% (Interquartile Range (IQR) = 6.6–15.4). A decline in nutritional status continued throughout the treatment course. The median percentage of weight loss during treatment was 3.53% (IQR = 0.00–6.84). Seven and 19 patients required nutrition intervention using a feeding tube or stent insertion to manage dysphagia, respectively. In patients treated with a curative intent, radiotherapy was completed in 100% of those with a nasogastric tube insertion as compared to 80% who had a stent insertion. There was a higher percentage of patients from culturally and linguistically diverse (CALD) background, experiencing significant weight loss when compared with their non‐CALD counterparts ( P = 0.04). Conclusions: Patients with oesophageal and gastro‐oesophageal cancers commonly present with significant weight loss and this continues during the course of their anti‐cancer treatment. A standardised protocol of nutrition management for these cancer patients is recommended, focusing on assisting patients from CALD backgrounds.