Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Dietary Changes and Food Preferences Experienced by Older Adult Cancer Patients and the Impact on Health Outcomes

Kisha Coa^1*, Joel B. Epstein^2,3, Kathy McManus⁴, Bruce Moskowitz⁵

¹ICF, Rockville, Maryland, USA

²Cedars-Sinai Samuel Oschin Comprehensive Cancer Institute, Los Angeles, CA, USA

³City of Hope, Los Angeles, CA, USA
⁴Dana- Farber/ Brigham and Women’s Cancer Center, Boston, Massachusetts, USA
⁵Cancer Nutrition Consortium, Boston, Massachusetts, USA.

Corresponding Author Email: Kisha.Coa@icf.com

Abstract:

To describe how cancer treatment influences the dietary behaviors and food preferences of older adult cancer patients and explore associations between these dietary changes and common cancer symptoms.
A convenience sample of 800 cancer patients age 55 years and older undergoing cancer treatment completed a self-administered questionnaire which assessed patients’ dietary changes, food preferences and aversions since starting treatment, and health outcomes. Descriptive statistics were conducted to examine associations between dietary changes and age groups (categorized as 55-64 years old, 65-74 years old, and 75 years old and older), and multivariable logistic regression was used to assess associations between dietary changes and health outcomes
The majority of participants experienced at least one cancer symptom, with fatigue and poor appetite being most commonly reported. About half of respondents reported no change in appetite or thirst, but those who did report a change were more likely to report a decrease in appetite rather than an increase, and more likely to report an increase in thirst rather than a decrease. Most of the patterns were consistent across age groups but the oldest age group (75+) was less likely to report eating less frequently, and less likely to report certain increased taste and smell sensitivities.
Characterizing the nutritional needs of older adult cancer patients is the first step in being able to address these needs. Future research is needed to evaluate potential strategies to address nutritional concerns, and to better understand the unique needs of specific subgroups of older adult cancer patients at high risk of experiencing dietary changes (e.g., those with head and neck cancer).

Keywords:

Cancer; Chemotherapy; Food Preferences; Health Outcomes; Nutrition; Older Adults.

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