Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Obj...
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| Format: | Article |
| Language: | English |
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Instituto Nacional de Câncer (INCA)
2023-02-01
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| Series: | Revista Brasileira de Cancerologia |
| Subjects: | |
| Online Access: | https://rbc.inca.gov.br/index.php/revista/article/view/3325 |
| _version_ | 1797287466593419264 |
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| author | Juliana Thaísa Vieira Lourenção Helderjan de Souza Mendes Pricila Veiga-Santos Nilton Carlos Machado |
| author_facet | Juliana Thaísa Vieira Lourenção Helderjan de Souza Mendes Pricila Veiga-Santos Nilton Carlos Machado |
| author_sort | Juliana Thaísa Vieira Lourenção |
| collection | DOAJ |
| description |
Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.
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| first_indexed | 2024-03-07T18:34:31Z |
| format | Article |
| id | doaj.art-dee6298f9daa41509efd015264394150 |
| institution | Directory Open Access Journal |
| issn | 2176-9745 |
| language | English |
| last_indexed | 2024-03-07T18:34:31Z |
| publishDate | 2023-02-01 |
| publisher | Instituto Nacional de Câncer (INCA) |
| record_format | Article |
| series | Revista Brasileira de Cancerologia |
| spelling | doaj.art-dee6298f9daa41509efd0152643941502024-03-02T05:27:14ZengInstituto Nacional de Câncer (INCA)Revista Brasileira de Cancerologia2176-97452023-02-0169110.32635/2176-9745.RBC.2023v69n1.3325Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer PatientsJuliana Thaísa Vieira Lourenção0Helderjan de Souza Mendes1Pricila Veiga-Santos2Nilton Carlos Machado3Universidade Estadual Paulista (Unesp). Botucatu (SP), Brazil.Universidade Estadual Paulista (Unesp). Botucatu (SP), Brazil.Universidade Estadual Paulista (Unesp). Botucatu (SP), Brazil.Universidade Estadual Paulista (Unesp). Botucatu (SP), Brazil. Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply. https://rbc.inca.gov.br/index.php/revista/article/view/3325mucositis/prevention & controlcryotherapynutritional statusice creamneoplasms |
| spellingShingle | Juliana Thaísa Vieira Lourenção Helderjan de Souza Mendes Pricila Veiga-Santos Nilton Carlos Machado Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients Revista Brasileira de Cancerologia mucositis/prevention & control cryotherapy nutritional status ice cream neoplasms |
| title | Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients |
| title_full | Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients |
| title_fullStr | Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients |
| title_full_unstemmed | Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients |
| title_short | Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients |
| title_sort | developing ice cream for mucositis management and improving the nutritional support for pediatric cancer patients |
| topic | mucositis/prevention & control cryotherapy nutritional status ice cream neoplasms |
| url | https://rbc.inca.gov.br/index.php/revista/article/view/3325 |
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