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      Thoracic Cancer and Nutrition

      Cardiology Image 1 Verified By February 18, 2021

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      Thoracic Cancer and Nutrition

      Thoracic Cancer and Nutrition

      Medical professionals discussing

      This includes lung cancers, lung carcinoid tumours, thymic malignancies, and tracheal tumours in which the Non-small cell lung cancer is the most common type.

      The main challenges faced by the nutritionist are :

      • Loss of skeletal muscle mass owing negative balance between protein and energy caused by abnormal metabolism and reduced intake of food. The morbidity increases, tolerance to treatment decreases and thus a snowballing effect can occur.
      • A number of the symptoms and treatment toxicities reported by patients with lung cancer include nutrition impact symptoms, specifically loss of appetite, anorexia, nausea, vomiting, fatigue, dysphagia, and esophagitis. 
      • These place the lung cancer patients at increased risk of malnutrition. The varying challenges call for symptomatic nutritional requirements. A few are listed below:

      Anorexia:

      · Eat small and frequent high protein, high calorie meals 2-3 hourly.

      · Food with different texture or thickness could be tried.

      · If necessary, include oral nutritional supplements to make up for that requirement of extra calorie and protein.

      Nausea/Vomiting:

      · Bland, soft, easy to digest food rather than heavy meals can help.

      · Avoiding foods that are greasy, fried, pungent or strongly spiced.

      · Dry foods like crackers, bread sticks or toast can be included.

      · Cold foods can be served to decrease exposure to odours.

      Dysphagia (Due to oesophagitis post radiation):

      · Soft/blenderized food can be included.

      · Soups, milk, juices, shakes and smoothies can be added.

      · Adding gravy/broth or sauces might help.

      · High calorie beverages to maximize calorie intake between meals can be added.

      · Food served at room temperature may cause less pain than those that are hot/cold.

      · Avoid dry, scratchy, spicy or acidic foods.

      Taste Changes (Due to chemo or certain medications):

      · Metallic taste can be managed by using bland flavours.

      · Salty taste is modified by choosing low salt foods.

      · Sickly sweet taste can be improved by choosing low sugar foods.

      · Taste changes can be managed by adding more flavours to food

      Cardiology Image 1

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