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Nutritional Care for Patients With Esophageal Cancer

Hall, Katrina A., MS, RDN/LDN; Spicer, Maria T., PhD, RDN/LDN; Ilich, Jasminka Z., PhD, RDN; Levenson, Cathy W., PhD

doi: 10.1097/TIN.0000000000000162
Original Research
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Esophageal cancer (EC) is frequently associated with gastrointestinal side effects that contribute to high rates of malnutrition. The objective of this review was to summarize the research on nutritional interventions during EC treatment and formulate recommendations for nutrition care. Recommendations include (1) nutritional assessment using screening tools, (2) dietitian-driven interventions using nutrition protocols, (3) immune-enhanced nutrition administered perioperatively, (4) parenteral nutrition administered concurrently with enteral nutrition and lipid emulsions containing omega-3 fatty acids, and (5) dietitian-driven nutrition therapy until intake meets nutritional goals. Patient outcomes are improved when dietitians plan and implement nutritional interventions throughout EC treatment.

Tallahassee Memorial Healthcare, Tallahassee, Florida (Ms Hall); Nutrition, Food, and Exercise Sciences, Florida State University, Tallahassee (Drs Spicer and Ilich); and Department of Biomedical Sciences and Program in Neuroscience, Florida State University College of Medicine, Tallahassee (Dr Levenson).

Correspondence: Katrina A. Hall, MS, RDN/LDN, Tallahassee Memorial Healthcare, 1300 Miccosukee Road, Tallahasse, FL 32308 (katrinaswedberg@yahoo.com).

The authors have declared they have no significant relationship with, or financial interest in, any commercial companies related to this article.

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