Faculty of Medicine, Collegium Medicum, Cardinal Stefan Wyszyński University, Warsaw, Poland.
Chair and Department of Humanities and Medical Sociology, Medical University of Lublin, Lublin, Poland.
In Vivo. 2021 Jan-Feb;35(1):53-60. doi: 10.21873/invivo.12231.
This review aimed to aggregate and describe the available data about clinical nutrition in lung cancer and the role of the dietitian in multidisciplinary patient care. Scientific literature was searched in order to summarize key aspects related to clinical nutrition in lung cancer. This information can be used to arrange a proper nutritional therapy that can enhance patient treatment responses, prevent side-effects, shorten recovery time, improve prognosis and increase quality of life. An anti-inflammatory diet rich in antioxidants, immunomodulatory compounds, dietary fibre and an appropriate intake of protein can reduce the risk of initiation and progression of lung cancer, support the regeneration of tissues (also after surgery) and improve the nutritional status during the disease and after remission. A correct intake of nutrients is significant prior to disease occurrence and at every stage of treatment and recovery.
本综述旨在汇总和描述肺癌临床营养方面的现有数据,以及营养师在多学科患者护理中的作用。为了总结与肺癌临床营养相关的关键方面,检索了科学文献。这些信息可用于安排适当的营养治疗,以增强患者的治疗反应、预防副作用、缩短康复时间、改善预后并提高生活质量。富含抗氧化剂、免疫调节化合物、膳食纤维和适量蛋白质的抗炎饮食可以降低肺癌发生和进展的风险,支持组织再生(术后也是如此),并改善疾病期间和缓解后的营养状况。在疾病发生前和治疗及康复的每个阶段,正确摄入营养物质都非常重要。