Nutritional intervention in oncohematological patient.

BACKGROUND: Oncohematological diseases such as lymphoma or leukaemia affect an increasing number of newly diagnosed patients in Spain and other countries. Both disease and treatment may have a negatively impact in the nutritional status of the patient. Malnutrition is not uncommon among oncohematological patients. This situation can compromised the course of the disease, the clinical response of the treatment and the patient's quality of life. METHOD: The implementation of a multidisciplinary approach and a systematic and protocolled nutritional assessment would be useful when dealing with haematological malignancies. RESULTS: We present a proposal of protocol for nutritional intervention in oncohematological patients. This proposal is been developed from the analysis of the published literature as well as clinical practice of a multi-disciplinary team specialized in the management of patients with haematological malignancies.

[Perception about the importance of feeding in a group of hematologic cancer patients]. / Percepción de la importancia de la alimentación en un grupo de pacientes con cáncer hematológico.

INTRODUCTION: Oncohematologic patients usually present nutritional deficits associated with the disease, the treatments and side effects, etc. However, there are hardly any descriptive data about the dietary recommendations used and the patient's self-perception of its usefulness in their disease. AIM: To assess the self-perception of the nutritional importance in a group of oncohematologic patients. MATERIALS AND METHODS: 111 oncohematologic patients self-reported a questionnaire containing items about socio-sanitary data and self-perception of the nutritional importance in their disease. RESULTS: The mean age was 40.0 ± 12.8 years (64.86% women). The most frequent diagnosis and treatment was lymphoma (83.78%) and chemotheraphy (92.80%). 75% considered "very important" relationship between oncohematologic disease and nutritional status. Only 54.1% received dietary advice. And 53.2% and 50.5% considered that the use of nutritional supplements improve quality of life and/or disease respectively. CONCLUSIONS: A significant percentage of patients had advanced stages of their disease. However, half the group had not received dietary advice despite high interest in receiving nutritional care. Therefore, the nutritional assessment and the personalized nutritional support implementation of the patient should be included in routine clinical practice.

Intervención nutricional en el paciente oncohematológico / Nutritional intervention in oncohematological patient

Objetivos: Las enfermedades oncohematológicas como el Linfoma o la Leucemia afectan a un número importante y creciente de personas en España. Tanto la enfermedad como las distintas modalidades de tratamiento que puede llegar a precisar el paciente a lo largo del curso de la misma impactan negativamente en el estado nutricional del paciente, no siendo infrecuente el desarrollo de desnutrición, situación que compromete la evolución, la respuesta al tratamiento y la calidad de vida del paciente. Método: La implementación de una estrategia multidisciplinar, sistematizada y protocolizada de valoración nutricional puede resultar de utilidad a la hora de abordar a los pacientes con enfermedades oncohematológicas. Resultados: Se presenta una propuesta de protocolo de evaluación y soporte nutricional en el paciente oncohematológico elaborada a partir del análisis de la literatura publicada al respecto, así como de la práctica clínica habitual de un equipo sanitario multidisciplinar especialmente implicado en el manejo de los pacientes con enfermedades oncohematológicas (AU)

Background: Oncohematological diseases such as lymphoma or leukaemia affect an increasing number of newly diagnosed patients in Spain and other countries. Both disease and treatment may have a negatively impact in the nutritional status of the patient. Malnutrition is not uncommon among oncohematological patients. This situation can compromised the course of the disease, the clinical response of the treatment and the patient's quality of life. Method: The implementation of a multidisciplinary approach and a systematic and protocolled nutritional assessment would be useful when dealing with haematological malignancies. Results: We present a proposal of protocol for nutritional intervention in oncohematological patients. This proposal is been developed from the analysis of the published literature as well as clinical practice of a multi-disciplinary team specialized in the management of patients with haematological malignancies (AU)

Percepción de la importancia de la alimentación en un grupo de pacientes con cáncer hematológico / Perception about the importance of feeding in a group of hematologic cancer patients

Introducción: Los pacientes oncohematológicos presentan habitualmente déficits nutricionales derivados de su enfermedad, sus tratamientos y efectos secundarios, etc. Sin embargo, apenas existen datos descriptivos del empleo de recomendaciones dietéticas, y de la auto-percepción del paciente de su utilidad en su enfermedad. Objetivos: Evaluar la percepción de la importancia de la alimentación en un grupo de pacientes con cáncer hematológico. Materiales y métodos: 111 pacientes oncohematológicos auto-registraron un cuestionario con preguntas sociosanitarias y de percepción personal de la importancia de la alimentación en su enfermedad. Resultados: La edad media fue 40,0 ± 12,8 años (64,86% mujeres). El diagnóstico y el tratamiento más frecuente fue linfoma (83,78%) y quimioterapia (92,80%). Un 75% consideró "muy importante" la relación entre enfermedad oncohematológica y estado nutricional. Sólo un 54,1% recibió consejo dietético. Y un 53,2% y 50,5% consideró que el consumo de suplementos nutricionales mejoraría su calidad de vida y/o enfermedad respectivamente. Conclusiones: Un porcentaje importante de pacientes presentaron estados avanzados de su enfermedad. Sin embargo, la mitad del colectivo no había recibido pautas dietéticas a pesar del elevado interés por recibir atención nutricional. Por tanto, la valoración nutricional del paciente oncohematológico así como la implementación de un soporte nutricional personalizado deberían formar parte de la práctica clínica habitual (AU)

Introduction: Oncohematologic patients usually present nutritional deficits associated with the disease, the treatments and side effects, etc. However, there are hardly any descriptive data about the dietary recommendations used and the patient's self-perception of its usefulness in their disease. Aim: To assess the self-perception of the nutritional importance in a group of oncohematologic patients. Materials and methods: 111 oncohematologic patients self-reported a questionnaire containing items about socio-sanitary data and self-perception of the nutritional importance in their disease. Results: The mean age was 40.0 ± 12.8 years (64.86% women). The most frequent diagnosis and treatment was lymphoma (83.78%) and chemoteraphy (92.80%). 75% considered "very important" relationship between oncohematologic disease and nutritional status. Only 54.1% received dietary advice. And 53.2% and 50.5% consideredthat the use of nutritional supplements improve quality of life and/or disease respectively. Conclusions: A significant percentage of patients had advanced stages of their disease. However, half the group had not received dietary advice despite high interest in receiving nutritional care. Therefore, the nutritional assessment and the personalized nutritional support implementation of the patient should be included in routine clinical practice (AU)

[Knowledge of nutrition labelling in general population. Assessment surveys conducted in La Paz University Hospital in Madrid during the 9th "National Nutrition Day 2010"]. / Análisis de las encuestas sobre etiquetado nutricional realizadas en el Hospital La Paz de Madrid durante la 9ª edición del "Día Nacional de la Nutrición (DNN) 2010".

INTRODUCTION: Nutrition labelling (NL) provides information on the energy and nutrients in a food and it represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. However, little is known about how consumers perceive the nutrition labelling information. OBJECTIVES: Evaluate the knowledge of NL of a population survey and examine aspects such as attention, reading, understanding and utility. MATERIAL AND METHODS: 200 volunteers were interviewed about NL on National Nutrition Day (NND) on May 28, 2010 at the La Paz University Hospital in Madrid. The questionnaire was self-administered and this contained 10 closed multiple choice questions. RESULTS: The surveyed group (66.7% women and 33.3% men) had a mean age of 42.0 ± 15 years and a BMI of 24.1 ± 3.8 kg/m². A percentage of 86.5% had completed secondary and higher education. The concept about NL was knocked by 77.1% of them. This percentage was significantly higher according to the level of their studies (primary 7.1%, secondary 32.1% and higher studies 60.9%; p < 0.0001) and also regarding the age range (42.3% vs. 25% of over that 50, p < 0.05). 73.8% always or almost always readied NL; 67.7% of those who declared that always readied were women and 71% had higher education. 53.8% of people over 50 years were not capable of reading labels due to the small letters. The most interesting information for the consumers was: calories (61%), fats (39%) and cholesterol (25.7%). Nutritional concepts questions had a low percentage of right answers, especially in volunteers with lower level of education and among older age groups. CONCLUSIONS: Results show that consumers have a low level of nutrition information that would enable a better choice to purchase food. Nutrition education is needed should be necessary to NL had a significant impact on the foods election. Therefore, this fact could contribute to the maintenance of health and disease prevention.

Análisis de las encuestas sobre etiquetado nutricional realizadas en el Hospital La Paz de Madrid durante la 9ª edición del 'Día Nacional de la Nutrición (DNN) 2010' / Knowledge of nutrition labelling in general population. assessment surveys conducted in la Paz University Hospital in Madrid during the 9th 'National Nutrition day 2010'

Introducción: El etiquetado nutricional es toda la información en relación con el valor energético y los nutrientes que componen al alimento y representa una valiosa herramienta para ayudar a los consumidores a tomar decisiones informadas acerca de su dieta y estilo de vida. Sin embargo, es poco conocido como percibe el consumidor esta información. Objetivos: Conocer el grado de información de la población encuestada sobre el etiquetado nutricional y evaluar aspectos como atención, lectura, comprensión y uso del mismo. Materiales y métodos: 200 voluntarios que asistieron el día 28 de mayo de 2010 (Día Nacional de la Nutrición DNN) al Hospital La Paz y completaron un cuestionario sobre etiquetado nutricional autoadministrado, consistente en 10 preguntas cerradas de opción múltiple. Resultados: El colectivo entrevistado (66,7% mujeres y 33,3% hombres) presentaba una edad media de 42,0 ± 15 años y un IMC de 24,1 ± 3,8 kg/m2. Un 86,5% tenía estudios medios y superiores. Un 77,1% conocía el concepto del etiquetado nutricional. El porcentaje fue significativamente mayor entre aquellos con estudios superiores (primarios 7,1%, medios 32,1% y superiores 60,9%; p < 0,0001) y en las edades comprendidas entre 30-49,9 años (42,3% vs 25% en mayores de 50 años, p < 0,05). Un 73,8% declaró que leía el EN siempre o casi siempre; entre aquellos que declararon que los leían siempre 67,7% fueron mujeres y 71% tenía estudios superiores. Un 53,8% de los mayores de 50 años declaró no poder leer el etiquetado debido al tamaño reducido de las letras. La información que despierta mayor interés sobre los consumidores son las calorías (61%), las grasas (39%) y el colesterol (25,7%). Las preguntas relacionadas con conocimientos nutricionales tuvieron un bajo porcentaje de respuestas correctas, sobre todo en el grupo con menor nivel de estudios y entre las personas mayores. Conclusiones: Los resultados obtenidos muestran que la población presenta un nivel bajo de información nutricional que permita hacer una mejor elección de los productos que se compran. La educación nutricional es necesaria para que el etiquetado nutricional tenga impacto en la elección de los alimentos, ya que permite informar y concienciar a la población sobre como la dieta puede contribuir al mantenimiento de la salud y la prevención de la enfermedad (AU)

Introduction: Nutrition labelling (NL) provides information on the energy and nutrients in a food and it represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. However, little is known about how consumers perceive the nutrition labelling information. Objectives: Evaluate the knowledge of NL of a population survey and examine aspects such as attention, reading, understanding and utility. Material and methods: 200 volunteers were interviewed about NL on National Nutrition Day (NND) on May 28, 2010 at the La Paz University Hospital in Madrid. The questionnaire was self-administered and this contained 10 closed multiple choice questions. Results: The surveyed group (66.7% women and 33.3% men) had a mean age of 42.0 ± 15 years and a BMI of 24.1 ± 3.8 kg/m2. A percentage of 86.5% had completed secondary and higher education. The concept about NL was knocked by 77.1% of them. This percentage was significantly higher according to the level of their studies (primary 7.1%, secondary 32.1% and higher studies 60,9%; p < 0,0001) and also regarding the age range (42.3% vs. 25% of over that 50, p < 0.05). 73.8% always or almost always readied NL; 67.7% of those who declared that always readied were women and 71% had higher education. 53.8% of people over 50 years were not capable of reading labels due to the small letters. The most interesting information for the consumers was: calories (61%), fats (39%) and cholesterol (25.7%). Nutritional concepts questions had a low percentage of right answers, especially in volunteers with lower level of education and among older age groups. Conclusions: Results show that consumers have a low level of nutrition information that would enable a better choice to purchase food. Nutrition education is needed should be necessary to NL had a significant impact on the foods election. Therefore, this fact could contribute to the maintenance of health and disease prevention (AU)