Yanfang Qiu1, Jie You2, Kunlun Wang3, Yuan Cao4, Youchun Hu4, Han Zhang4, Rong Fu4, Yafei Sun4, Huanan Chen4, Ling Yuan3, Quanjun Lyu5. 1. Department of radiotherapy, Henan Tumor Hospital and Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China; Department of Nutrition and Food Hygiene, College of Public Health, and the First Affiliated Hospital of Zhengzhou University, Zhengzhou, China. 2. Department of clinical nutrition, The third affiliated hospital of Zhengzhou University, Zhengzhou, China. 3. Department of radiotherapy, Henan Tumor Hospital and Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China. 4. Department of Nutrition and Food Hygiene, College of Public Health, and the First Affiliated Hospital of Zhengzhou University, Zhengzhou, China. 5. Department of Nutrition and Food Hygiene, College of Public Health, and the First Affiliated Hospital of Zhengzhou University, Zhengzhou, China. Electronic address: lqjnutr@zzu.edu.cn.
Abstract
OBJECTIVES: Malnutrition is the most common complication of patients with esophageal cancer and can lead to poor prognosis and death. Good nutritional status has been shown to help improve patient outcomes and reduce complications. In the absence of specific evidence on the effect of nutrition in patients with esophageal cancer, the purpose of this study was to investigate the effect of whole-course nutrition management on the prognosis and complications of chemoradiotherapy in patients with esophageal cancer through a randomized controlled trial. METHODS: A total of 96 patients with esophageal cancer treated with concurrent chemoradiation were randomized to an intervention group (treated with whole-course nutrition management from the Nutrition Support Team) and a control group (treated with the general nutritional method) for approximately 6 wk. Dietary surveys and body measurements were conducted at baseline and every day thereafter. Patient-generated Subjective Global Assessment score, blood index, quality of life, andpsychological condition were assessed at baseline and every week before discharge. Complications (e.g., radiation esophagitis, myelosuppression, and skin symptoms), completion rates of therapy, short-term efficacy evaluation, as well as clinical outcomes were measured. RESULTS: A total of 85 patients completed the study (intervention group = 45; control group = 40). There were significant differences in the changes of serum albumin and total protein between the two groups throughout the trial (P < 0.05). Complications (e.g., radioactive esophagitis, skin symptom of complications) and quality of life were statistically different before and after the intervention (P < 0.05). The difference in the change of other indicators was not statistically significant. CONCLUSIONS:Whole-course nutrition management can improve the nutritional status of patients with esophageal cancer treated withconcurrent chemoradiotherapy, reduce the severity of radiation esophagitis and radiation skin reactions, improve the quality of life, and relieve depressive symptoms.
RCT Entities:
OBJECTIVES: Malnutrition is the most common complication of patients with esophageal cancer and can lead to poor prognosis and death. Good nutritional status has been shown to help improve patient outcomes and reduce complications. In the absence of specific evidence on the effect of nutrition in patients with esophageal cancer, the purpose of this study was to investigate the effect of whole-course nutrition management on the prognosis and complications of chemoradiotherapy in patients with esophageal cancer through a randomized controlled trial. METHODS: A total of 96 patients with esophageal cancer treated with concurrent chemoradiation were randomized to an intervention group (treated with whole-course nutrition management from the Nutrition Support Team) and a control group (treated with the general nutritional method) for approximately 6 wk. Dietary surveys and body measurements were conducted at baseline and every day thereafter. Patient-generated Subjective Global Assessment score, blood index, quality of life, and psychological condition were assessed at baseline and every week before discharge. Complications (e.g., radiation esophagitis, myelosuppression, and skin symptoms), completion rates of therapy, short-term efficacy evaluation, as well as clinical outcomes were measured. RESULTS: A total of 85 patients completed the study (intervention group = 45; control group = 40). There were significant differences in the changes of serum albumin and total protein between the two groups throughout the trial (P < 0.05). Complications (e.g., radioactive esophagitis, skin symptom of complications) and quality of life were statistically different before and after the intervention (P < 0.05). The difference in the change of other indicators was not statistically significant. CONCLUSIONS: Whole-course nutrition management can improve the nutritional status of patients with esophageal cancer treated with concurrent chemoradiotherapy, reduce the severity of radiation esophagitis and radiation skin reactions, improve the quality of life, and relieve depressive symptoms.
Authors: Christine Baldwin; Marian Ae de van der Schueren; Hinke M Kruizenga; Christine Elizabeth Weekes Journal: Cochrane Database Syst Rev Date: 2021-12-21
Authors: Lejia Sun; Si Su; Jianping Xiong; Wenmo Hu; Lei Liu; Haifeng Xu; Shunda Du; Haitao Zhao; Xin Lu; Xinting Sang; Shouxian Zhong; Huayu Yang; Yilei Mao Journal: Ann Transl Med Date: 2021-04