Nutritional Treatment of Patients with Colorectal Cancer

Abstract

Colorectal cancer is one of the most common cancers in Europe and the world. Cancer treatments have side effects and cause significant deterioration of the patient’s nutritional status. Patient malnutrition may worsen the health condition and prevent the deliberate effects of the therapy. The aim of this review was to describe the available data about clinical nutrition in colorectal cancer patients. A large proportion of colorectal cancer patients suffer from malnutrition, which negatively affects the survival prognosis, quality of life, and oncological therapy. Therefore, monitoring nutritional status during the treatment is essential and can be used to arrange proper nutritional therapy to enhance patient responses, prevent side effects, and shorten recovery time. The principles of nutrition during anticancer therapy should mainly consider light and low-fat foods, the exclusion of lactose and gluten-containing foods in certain cases, or the introduction of special dietary products such as oral nutrition supplements and it should be tailored to patients’ individual needs.

Zinc’s Association with the CmPn/CmP Signaling Network in Breast Cancer Tumorigenesis

“…To date, some notable progress has been made in this area [ 66 ]. As an essential micronutrient in foods and mineral supplements, zinc has been examined in many clinical trials for the possible prevention of gynecological cancers [ 64 ], like breast [ 26 ] and ovarian cancers [ 65 ], gastrointestinal and hepatic cancers [ 67 , 68 , 69 , 70 ], and lung [ 71 ] and oral cancers [ 72 ], in addition to cardiovascular disease (CVD) [ 73 , 74 ]. However, if breast cancers sequester and use more zinc than normal cells, therapeutic use of an excessive amount of zinc needs to be examined in animal models before any attempt at clinical trials for cancer treatment.…”

Exploring Providers Experience on the Current Practices in the Provision of Palliative Care Among Colorectal Cancer Patients in Dar Es Salaam, Tanzania. September, 2022

“…In this study loss of appetite found to be a challenge to colorectal cancer patient as it lead to poor prognosis of the patient status and effect on cancer therapy given by health care providers. Similarly to study done by (Lewandowska et al, 2022) found that people who have extremely low appetites for longer than a few days typically lose weight. People who lose weight because they don't eat enough frequently experience weakness and exhaustion.…”

“…Consuming dietary ber may help slow down the development of colorectal cancer in addition to consuming micronutrients, as shorter intestinal transit times indicate a shorter persistence of dietary carcinogens in the lumen. The increase in fecal volume is also connected to the protective action of the bers (Lewandowska et al, 2022).…”

Nutrition in GI Cancer : A Review

“…Individualised nutritional intervention that focuses on increased nutrient demand in both patients and survivors of CRC is essential. (1,2,10,11) Guidelines 1. The International Agency for Research on Cancer (IARC) has classified red meat as Group 2A: substances probably carcinogenic to humans.…”