Suppr超能文献

烹饪焕发活力:癌症幸存者相关疲劳的创新性烹饪营养干预的初步研究。

Cooking for Vitality: Pilot Study of an Innovative Culinary Nutrition Intervention for Cancer-Related Fatigue in Cancer Survivors.

机构信息

Applied Health Research Centre, Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON M5G 1B1, Canada.

School of Kinesiology and Health Science, York University, Toronto, ON M3J 1P3, Canada.

出版信息

Nutrients. 2020 Sep 10;12(9):2760. doi: 10.3390/nu12092760.

Abstract

(1) Background: Cancer-related fatigue (CRF) is one of the most prevalent and distressing side effects experienced by patients with cancer during and after treatment, and this negatively impacts all aspects of quality of life. An increasing body of evidence supports the role of poor nutritional status in the etiology of CRF and of specific diets in mitigating CRF. We designed a group-based two session culinary nutrition intervention for CRF, Cooking for Vitality (C4V), aimed at increasing understanding of how food choices can impact energy levels and establishing basic food preparation and cooking skills as well as the application of culinary techniques that minimize the effort/energy required to prepare meals. The purpose of this pilot mixed-method study was to evaluate: Feasibility of the experimental methods and intervention; acceptability and perceived helpfulness of intervention; and to obtain a preliminary estimate of the effectiveness of the intervention on fatigue (primary outcome), energy, overall disability, and confidence to manage fatigue (secondary outcomes). (2) Methods: Prospective, single arm, embedded mixed-methods feasibility study of cancer survivors with cancer-related fatigue was conducted. Participants completed measures at baseline (T0), immediately following the intervention (T1), and three months after the last session (T2). Qualitative interviews were conducted at T2. (3) Results: Recruitment (70%) and retention (72%) rates along with qualitative findings support the feasibility of the C4V intervention for cancer survivors living with CRF (program length and frequency, ease of implementation, and program flexibility). Acceptability was also high and participants provided useful feedback for program improvements. Fatigue (FACT-F) scores significantly improved from T0-T1 and T0-T2 ( < 0.001). There was also a significant decrease in disability scores (WHO-DAS 2.0) from T0-T2 ( = 0.006) and an increase in POMS-Vigor (Profile of Mood States) from T0-T1 ( = 0.018) and T0-T2 ( = 0.013). Confidence in managing fatigue improved significantly from T0-T1 and T0-T2 ( < 0.001). (4) Conclusions: The results suggest that the C4V program was acceptable and helpful to patients and may be effective in improving fatigue levels and self-management skills. A randomized controlled trial is required to confirm these findings.

摘要

(1)背景:癌症相关疲劳(CRF)是癌症患者在治疗期间和治疗后最常见和最令人痛苦的副作用之一,这对生活质量的各个方面都产生了负面影响。越来越多的证据支持营养不良状态在 CRF 发病机制中的作用,以及特定饮食在减轻 CRF 中的作用。我们设计了一种基于小组的两阶段烹饪营养干预措施,即活力烹饪(C4V),旨在提高对食物选择如何影响能量水平的认识,并建立基本的食物准备和烹饪技能,以及应用烹饪技术,以最大限度地减少准备餐所需的努力/能量。本试验性混合方法研究的目的是评估:实验方法和干预措施的可行性;干预措施的可接受性和感知有用性;以及初步估计干预措施对疲劳(主要结果)、能量、整体残疾和管理疲劳的信心(次要结果)的有效性。(2)方法:对患有癌症相关疲劳的癌症幸存者进行了前瞻性、单臂、嵌入式混合方法可行性研究。参与者在基线(T0)、干预后立即(T1)和最后一次会议后三个月(T2)完成测量。在 T2 进行了定性访谈。(3)结果:招募(70%)和保留(72%)率以及定性研究结果支持 C4V 干预措施对患有 CRF 的癌症幸存者的可行性(项目长度和频率、实施的便利性和项目灵活性)。可接受性也很高,参与者为项目改进提供了有用的反馈。疲劳(FACT-F)评分从 T0-T1 和 T0-T2 显著改善(<0.001)。从 T0-T2 残疾评分(WHO-DAS 2.0)也显著下降(=0.006),从 T0-T1(=0.018)和 T0-T2(=0.013)POMS-Vigor(情绪状态问卷)评分增加。从 T0-T1 和 T0-T2,对管理疲劳的信心显著提高(<0.001)。(4)结论:结果表明,C4V 方案对患者是可接受和有帮助的,可能有效改善疲劳水平和自我管理技能。需要进行随机对照试验来证实这些发现。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fe5d/7551599/3537088b9189/nutrients-12-02760-g001.jpg

文献AI研究员

20分钟写一篇综述,助力文献阅读效率提升50倍。

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

文档翻译

学术文献翻译模型,支持多种主流文档格式。

立即体验