Nutrition to support cancer treatments and cancer patients

Nutrition for cancer patients

All types of cancer and their associated treatment can have a profound impact on nutrition, compromising the body's ability to maintain adequate nutrient intake and absorption. Malnutrition is a common concern among cancer patients, particularly those undergoing chemotherapy, radiation therapy, or surgical interventions. Loss of appetite, taste changes, nausea, and difficulty swallowing are frequent side effects that can further complicate nutritional intake.
 

At Danone Research and Innovation , our focus is on developing science-based nutritional solutions designed to support patients throughout their cancer journey. By addressing the specific challenges posed by cancer-related malnutrition, we aim to enhance treatment efficacy, improve quality of life, and support recovery.

Cancer treatment side effects: what we do to minimize their impact on patients

Cancer treatments disrupt the eating habits of patients to varying degrees, and despite all the will in the world, they are simply not able to maintain a healthy diet.

For example, chemotherapy can cause nausea, vomiting, mouth sores and changes in taste, making it difficult to maintain an adequate nutritional intake. Radiotherapy, on the other hand, particularly when it targets the head, neck or gastrointestinal regions, can affect swallowing, reduce appetite and cause inflammation that hinders the absorption of macronutrients, vitamins and minerals or omega-3 fatty acids through the digestive tract.

To be clear, malnutrition affects up to 80% of cancer patients1.

For greater day-to-day comfort and the best possible prognosis, it is essential to ensure that people with cancer receive an adequate diet to preserve their muscle mass, support their immune function and improve their general resistance during treatment.

Our specialized nutrition products are designed, both by their form and composition, to meet patients' needs and allow them to maintain the most normal and nutritious diet possible during their treatment.

Here is how this translates in practice.

80%
of cancer patients are affects by malnutrition

Weight loss and cancer cachexia

Weight loss is a significant concern among cancer patients (between 30% and 80%2), particularly those experiencing cancer cachexia. This syndrome, characterized by severe muscle wasting and fat loss, is commonly associated with advanced cancer stages and can significantly impact treatment outcomes and overall quality of life. Unintentional weight loss may also lead to fatigue, reduced physical function, and decreased ability to tolerate aggressive cancer treatments.

To combat this challenge, we focus on developing high-protein, energy-dense nutritional supplements that can support weight maintenance and muscle preservation. By incorporating ingredients that promote muscle protein synthesis, such as leucine-rich dairy or plant-based proteins, we aim to counteract the detrimental effects of cancer cachexia. Additionally, our products are designed to be easily digestible and compatible with various dietary needs, ensuring optimal nutrient absorption and utilization.

Loss of appetite and nutritional intake

Eating during cancer treatment is a challenge in itself and studies indicate that 40% to 80% of individuals report reduced food and fluid intake following their diagnosis3-8. Drugs administered reduce appetite, which can further exacerbate malnutrition and frailty. Nausea, fatigue, taste alterations, long stays in oncology departments and emotional stress are all factors that contribute to a decreased desire to eat5. When nutritional intake is insufficient, patients face increased risks of muscle loss (see above), compromised immune function, and delayed or impaired recovery.

Danone R&I addresses appetite-related challenges by developing formulations that are not only nutritionally complete but also designed to appeal to patients with low appetite. We prioritize the creation of nutrient-dense options that can be consumed in small volumes, allowing patients to meet their nutritional requirements even when their appetite is limited.

Addressing taste changes in cancer patients

Taste alterations9 are a common and often distressing side effect of cancer treatment, particularly chemotherapy and radiation therapy. These treatments can alter the perception of sweet, salty, bitter, and sour tastes, making food unappealing and diminishing the pleasure of eating. Additionally, patients may experience metallic or bitter aftertastes that further reduce their desire to eat. A devastating vicious circle when combined with the two side effects we've just mentioned.

To keep patients wanting to eat, we develop formulations designed to be palatable and enjoyable and focus our research on enhancing the palatability and texture of our products to improve their overall acceptability. By carefully selecting ingredients, enhancing flavors, and providing alternative taste profiles, we strive to ensure that patients can maintain adequate nutrition even when their sense of taste is compromised. Offering a variety of flavors and textures helps cater to individual preferences, making nutritional intake and cancer care more manageable and less distressing.

Nutrition and cancer: research and innovation for better outcomes

As we have just seen, good nutrition is not only important to support the effectiveness of treatment, it also plays a key role in improving the quality of life of cancer patients. Nutritional strategies aimed at improving appetite, maintaining weight and providing adequate nutritional intake are essential to mitigate the side effects of treatment and promote general well-being.

True to our mission of bringing health through nutrition to as many people as possible, we collaborate with healthcare professionals, registered dietitians, researchers and clinical experts to develop evidence-based nutritional interventions that improve the quality of life of cancer patients. 

Our research focuses on:
  • Understanding the relationship between cancer treatment, nutrition and overall health.

  • Develop specialized formulas that address the unique challenges posed by different types of cancer and treatment modalities.

  • Evaluate the effectiveness of nutritional interventions to improve treatment outcomes, reduce toxicity and enhance patient resilience.

From specialized, easy-to-consume, nutritionally balanced formulas to research-based innovations that promote healing, our commitment to leading-edge research, collaboration, and evidence-based nutrition is a guarantee of our commitment to supporting patients and healthcare providers in their fight against cancer.

  1. LavianoA et al. Nutrition 1996;12: p.358-71

  2. Ryan et al. Proc Nutr Soc. 2016;75(2):199-211.

  3. Muscaritoli M, Luc S, Farcomeni A, et al. Prevalence of malnutrition in patients at first medical oncology visit: the PreMiO study. Oncotarget. 2017;8:79884-96.

  4. Molfino A, de van der Schueren MAE, Sánchez-Lara K, et al. Cancer-associated anorexia: Validity and performance overtime of different appetite tools among patients at their first cancer diagnosis. Clin Nutr. 2021;40:4037-42.

  5. Poole K, Froggatt K. Loss of weight and loss of appetite in advanced cancer: a problem for the patient, the carer, or the health professional? Pall Med. 2002;16:499-506.

  6. Kirkova J, Rybicki L, Walsh D, et al. The relationship between symptom prevalence and severity and cancer primary site in 796 patients with advanced cancer. Am J Hosp Palliat Care. 2011;28:350-5.

  7. Pressoir M, Desné S, Berchery D, et al. Prevalence, risk factors and clinical implications of malnutrition in French Comprehensive Cancer Centres. Br J Cancer 2010;102:966-71.

  8. Hébuterne X, Lemarié E, Michallet M, et al. Prevalence of malnutrition and current use of nutrition support in patients with cancer. JPEN J Parenter Enteral Nutr. 2014; 38 (2): 196-204.

  9. Murtaza B, Hichami A, Khan AS, et al. Alteration in Taste Perception in Cancer: Causes and Strategies of Treatment. Front Physiol. 2017;8:134.
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