Thoracic Cancer and Nutrition

Thoracic Cancer and Nutrition

This includes lung cancers, lung carcinoid tumours, thymic malignancies, and tracheal tumours in which the Non-small cell lung cancer is the most common type.

The main challenges faced by the nutritionist are :

• Loss of skeletal muscle mass owing negative balance between protein and energy caused by abnormal metabolism and reduced intake of food. The morbidity increases, tolerance to treatment decreases and thus a snowballing effect can occur.

• A number of the symptoms and treatment toxicities reported by patients with lung cancer include nutrition impact symptoms, specifically loss of appetite, anorexia, nausea, vomiting, fatigue, dysphagia, and esophagitis. 

• These place the lung cancer patients at increased risk of malnutrition. The varying challenges call for symptomatic nutritional requirements. A few are listed below:

Anorexia:

· Eat small and frequent high protein, high calorie meals 2-3 hourly.

· Food with different texture or thickness could be tried.

· If necessary, include oral nutritional supplements to make up for that requirement of extra calorie and protein.

Nausea/Vomiting:

· Bland, soft, easy to digest food rather than heavy meals can help.

· Avoiding foods that are greasy, fried, pungent or strongly spiced.

· Dry foods like crackers, bread sticks or toast can be included.

· Cold foods can be served to decrease exposure to odours.

Dysphagia (Due to oesophagitis post radiation):

· Soft/blenderized food can be included.

· Soups, milk, juices, shakes and smoothies can be added.

· Adding gravy/broth or sauces might help.

· High calorie beverages to maximize calorie intake between meals can be added.

· Food served at room temperature may cause less pain than those that are hot/cold.

· Avoid dry, scratchy, spicy or acidic foods.

Taste Changes (Due to chemo or certain medications):

· Metallic taste can be managed by using bland flavours.

· Salty taste is modified by choosing low salt foods.

· Sickly sweet taste can be improved by choosing low sugar foods.

· Taste changes can be managed by adding more flavours to food