Food Intake During Cancer Therapy: A Systematic Review

Area of Science:

• Oncology
• Nutrition Science
• Systematic Review

Background:

• Diet and weight status significantly impact cancer treatment efficacy and patient prognosis.
• Despite this, evidence-based nutritional guidelines for cancer patients undergoing treatment are scarce.
• Understanding the role of food and beverages is crucial for mitigating treatment toxicity and preventing recurrence.

Purpose of the Study:

• To systematically review existing evidence on food and beverage intake during cancer treatment.
• To identify specific foods and beverages that may prevent cancer recurrence, secondary malignancies, treatment toxicity, or mortality.

Main Methods:

• A comprehensive literature search was conducted in PubMed, Embase, and Cochrane for studies published within the last 10 years.
• Studies included no restrictions on age or cancer type.
• Information on intervention, diet, and outcomes was independently extracted by two reviewers and confirmed by a third.

Main Results:

• Nineteen studies were included from 1551 identified articles.
• Nine studies were randomized controlled trials examining diets (high protein, low-fat, FODMAP, short-term fasting) and specific foods/nutrients (grape juice, onions, fiber).
• Ten studies were observational, tracking dietary intake, weight status, and consumption of specific foods (nuts, coffee, sugar-sweetened beverages) in relation to treatment symptoms and outcomes.

Conclusions:

• Current evidence suggests that dietary interventions can effectively alleviate cancer treatment-related toxicities.
• Food intake shows potential for improving patient prognosis during cancer therapy.
• More rigorous research is necessary to develop definitive, evidence-based nutritional recommendations for cancer care.