Resumo

GONZALEZ, Florencia  e  GUSENKO, Tatiana L. Characteristics of the diet of oncological patients in palliative care. Diaeta [online]. 2019, vol.37, n.166, pp.32-40. ISSN 1852-7337.

Introduction and objective: there is little known about the characteristics of the diet of the oncological patient in palliative care. In this study, a detailed analysis to describe the alimentary characteristics of the oncological patient in palliative care was carried out. Materials and method: descriptive, observational and transversal study. Fifty patients who attended the outpatient clinic of the oncology service of the Juan A. Fernández Hospital were included. Data obtained from semi-structured directed surveys. The following parameters were analyzed: number of daily meals, presence of appetite, feeling of pressure and difficulties at the time of eating, maximum tolerated consistency, best accepted temperature, preferred taste, current food preferences, incorporation and elimination of food, realization of specific diet, special properties attributed to food, consumption of oral nutritional supplements, person in charge of preparing food, company, assistance, place and position when eating. Results: 26% (95% CI 15,08-40,61) reported no appetite at mealtimes and 38% (95% CI 24.99-52.83) felt pressured to eat by family/friends. 80% (95% CI 65.85-89.49) presented difficulties when eating. 60% (95% CI 45.2- 73.26) eliminated food as of diagnosis and 28% (CI 95% 16.66-42.71) incorporated new ones. Similar percentages preferred sweet and salty flavors, 30% (95% CI 18.28-44.78) and 32% (95% CI 19.92-46.83), respectively. The best accepted consistency was the soft one (16% CI 95% 7.16-40.95). The consumption of oral nutritional supplements was observed in 32% (95% CI 19,92-46,83). 78% (95% CI 63.66-88.00) indicated eating in the dining room/kitchen and 82% (95% CI 68.07-90.95) sitting on a chair. Conclusions: the diet of the oncologic patient in palliative care must be individualized to make adequate nutritional recommendations.

Palavras-chave : Palliative care; Oncological patient; Advanced cancer; Alimentary characteristics.

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