Possibility of pain reduction by dietary intervention in patients with advanced cancer
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Maria Skłodowska-Curie Institute of Oncology, Department of Chemotherapy, Nutrition Support Team, Warsaw, Poland
Faculty of Human Nutrition and Consumer Sciences, Department of Dietetics, University of Life Sciences, Warsaw, Poland
Corresponding author
Ewa Lange
Centrum Onkologii – Instytut im. Marii Skłodowskiej-Curie, W.K. Roentgena 5, 02-781 Warszawa, Poland
Ann Agric Environ Med. 2013;20(Special Issue 1):18-22
Pain in advanced cancer can have many causes, and they are not necessarily associated with the presence of cancer. Invalid daily food rations in terms of energy, nutritional value, and cooking techniques used can ignificantly impair quality of life, increase patients’ pain and other somatic symptoms and aggravate alnutrition and cachexia. Basic dietary factors affecting the quality of life and severity of somatic symptoms are the nutritional value of the diet, the frequency of meals and their consistency, the presence of fiber, fat, sugars, lactose, gluten and nutraceuticals. Extremely important is the role of a team of specialists, that offers professional nutritional advice to the patients and their carers.
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