Impacto da quimioterapia nas percepções relacionadas à ingestão alimentar e qualidade de vida de mulheres com câncer de mama: um estudo prospectivo

• Ano de defesa: 2016
• Autor(a) principal: Marinho, Eduarda da Costa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Univerdade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Ciências da Saúde
• Palavras-chave em Português: Ciências médicas; Mamas - Câncer; Quimioterapia; Câncer - Quimioterapia; Neoplasias da Mama; Efeitos colaterais e reações adversas relacionados a medicamentos; Qualidade de Vida; Breast neoplasm; Chemotherapy; Side effects and adverse events related to medicines; Quality of Life; CNPQ::CIENCIAS DA SAUDE::MEDICINA
• Link de acesso: https://repositorio.ufu.br/handle/123456789/17584; http://doi.org/10.14393/ufu.di.2016.349

Introduction: Chemotherapy (CT) may cause side effects such as nausea, vomiting, taste changes, early satiety, slow gastric emptying and dry mouth. Thus, the individual`s relationship with food may change during treatment, negatively impacting the quality of life (QoL). Methods: A prospective study, conducted between 2014 to 2015, in which 55 women in CT for Breast Cancer (BC), with mean age 51,5 ± 10,1 years old, were attended at the beginning (T0), intermedium (T1) and end of treatment (T2). Evaluations were carried out and perceptions related to food intake, the food preferences and aversions, food intake, anthropometric parameters and QoL were analyzed. Results: It was found that CT changes the food hedonism, increasing the overall appetite (p=0.0028) and the appetite for salted foods (p<0.01) and spicy foods (p=0.03). In addition, treatment negatively interfere in the meal enjoyment (p=0.021) and in the manifestation of side effects such as taste changes (p=0.044) and nausea (p=0.018). The preference for meat (p<0.0001), rice (p<0.0001), vegetables (p=0.010), beans (p=0.0004), sugar (p=0.002) and bakery products (p=0.027) decreased during treatment. The aversion for meat (p=0.024) and coffee increased (p=0.005) and for vegetables decreased (p=0.0002). It was observed that during CT the energy intake (p=0.011), carbohydrates (p<0.0001), proteins (p<0.0001) and lipids (p=0.005) decreased, while the BMI increased (p<0.01). Related to QoL, we found that physical, cognitive and role performance reduced during CT (p<0.01). At the time T0, there was a negative correlation between hunger and fatigue (-0.360) and diarrhea (-0.379), and the meal enjoyment had a positive correlation with social function (0.383). At the time T1, the meal enjoyment was directly correlated with life expectancy (0.465). It was observed that the greater the pain (p <0.05) and fatigue (p < 0.01 ) and lower the overall health ( -0.446 ) and emotional functions (-0.557), social (-0.540) and physical (-0.388), the greater the appetite for juices. The appetite for vegetables (-0.461), legumes (-0.538) and meat / eggs (-0.431) was negatively correlated with physical function. The social function was positively related to the appetite for sweet foods (0.362), while the pain was directly related to appetite for starchy foods (p<0.05) and bitter (p<0.05). Conclusion: CT negatively impact on perceptions related to food intake, and negatively impact on nutritional status, with BMI increased. In addition, a close relationship between QoL and eating habits was verified.