In April, we focused on increasing knowledge of head and neck cancers for Head and Neck Cancer Awareness Month. So, for May, we’d like to shine the spotlight on this cancer and its nutrition implications, as we see many patients at Virginia Cancer Specialists facing unique eating challenges throughout the various phases of their treatment pathway.
It is estimated that up to 50% of patients with head and neck cancer have already experienced weight loss at the time of their diagnosis. One of the possible reasons is due to an increase in metabolism and muscle wasting that is referred to as cancer cachexia. Also, patients often present with mouth and throat issues which contribute to poor food intake, and this can be further complicated with surgery, radiation, or chemotherapy. We encourage patients to be proactive and schedule a consult with a registered dietitian once any treatment modality begins, if not before—your physician and nurse navigator can help identify the right time. The dietitian can help determine calorie and protein needs, address nutrition-related symptoms, and support you in stabilizing or reversing weight loss. Good nutrition will improve how well you respond to treatment, help you stay on treatment course, and prevent hospitalizations.
– Modify the texture of food to achieve the desired consistency to minimize the severity of this side effect:
-Hydrate with at least 64 oz. of fluids per day
-Avoid tart, acidic, salty, tomato-based, or pickled foods
-Try acidic flavors (lemon, lime, oranges), salt, herbs, spices, and olive oil to bring out the flavor in foods
Patients who are unable to meet their nutrient needs by mouth would benefit from a feeding tube, for example a PEG tube. Keep in mind, this is usually temporary and, oftentimes, patients will utilize a feeding tube in addition to eating and drinking to ensure proper nutritional status.