Pradhan Nehasha, Murase Mai, Akiyama Masako, Tani Hiroko, Sumita Yuka I, Wakabayashi Noriyuki
Department of Advanced Prosthodontics, Division of Oral Health Sciences, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 1138510, Japan.
Young Investigator Support Center, Institute of Science Tokyo, Tokyo 1138510, Japan.
Dent J (Basel). 2025 Jan 13;13(1):29. doi: 10.3390/dj13010029.
Malnutrition is a significant concern for head and neck cancer (HNC) patients, as treatment often impairs mastication, causes dysphagia, and alters taste and smell, leading to reduced food intake and a diminished quality of life. Thus, this study aims to compare nutritional intake in HNC survivors using maxillofacial prostheses (MFPs) to healthy reference values and identify the factors influencing their dietary intake. The study included 56 patients treated for HNC undergoing rehabilitation with comfortable definitive dentures for over a month at the Maxillofacial Prosthetics Clinic of Tokyo Medical and Dental University Hospital. Data were gathered on the demographics, clinical characteristics, malnutrition risk using a malnutrition universal screening tool, dietary intake consistency via a functional oral intake scale, swallowing difficulties with eating assessment tool-10, and nutrient intake through a Brief-type Self-administered Dietary History Questionnaire. Patients' nutrient intakes were compared to the reference values from the BDHQ ad hoc computer algorithm based on the 2015 National Health and Nutrition Survey in Japan. Factors such as maximum mouth opening and the number of functional teeth were also assessed together with the aforementioned factors. There were significant differences between the patient values and reference values, with lower intakes of total dietary fiber, carbohydrates, and β-carotene, while higher intakes of calcium, fats, and certain vitamins were noted in the patients. Food intake consistency, swallowing difficulties, and mouth opening significantly influenced green vegetable intake, whereas sex and the number of functional teeth impacted cereal intake. The HNC survivors were rehabilitated with MFP; however, their nutritional intake differed from that of healthy subjects. The significance of swallowing rehabilitation, appropriate food preparation, exercises to enhance mouth opening, and the preservation of functional teeth has been emphasized as critical factors influencing diet in head and neck cancer (HNC) survivors. Additionally, the importance of a multidisciplinary approach to nutritional care for these individuals is underscored.
营养不良是头颈癌（HNC）患者的一个重大问题，因为治疗常常会损害咀嚼功能、导致吞咽困难，并改变味觉和嗅觉，从而导致食物摄入量减少和生活质量下降。因此，本研究旨在比较使用颌面修复体（MFP）的HNC幸存者的营养摄入量与健康参考值，并确定影响其饮食摄入的因素。该研究纳入了56例接受HNC治疗的患者，他们在东京医科齿科大学医院颌面修复科使用舒适的全口义齿进行了一个多月的康复治疗。收集了有关人口统计学、临床特征、使用营养不良通用筛查工具评估的营养不良风险、通过功能性口服摄入量表评估的饮食摄入一致性、使用进食评估工具-10评估的吞咽困难情况，以及通过简易自填式饮食史问卷评估的营养摄入数据。将患者的营养摄入量与基于2015年日本国民健康与营养调查的BDHQ特设计算机算法得出的参考值进行比较。还将最大张口度和功能牙数量等因素与上述因素一起进行了评估。患者的值与参考值之间存在显著差异，患者的总膳食纤维、碳水化合物和β-胡萝卜素摄入量较低，而钙、脂肪和某些维生素的摄入量较高。食物摄入一致性、吞咽困难和张口度显著影响绿色蔬菜的摄入量，而性别和功能牙数量则影响谷类食物的摄入量。HNC幸存者使用MFP进行了康复治疗；然而，他们的营养摄入量与健康受试者不同。吞咽康复、适当的食物准备、增强张口度的锻炼以及保留功能牙的重要性已被强调为影响头颈癌（HNC）幸存者饮食的关键因素。此外，还强调了对这些个体进行营养护理的多学科方法的重要性。
