Survivorship - Food for thought: Systematic review of Cancer Survivors Perceptions of Food Related Information
Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2016, Vol 0, Issue 1
Abstract
During 2011, 331,487 new cases of cancer were diagnosed within the UK. Within the same year, cancer survival rates were reported to be approximately 50%, with those diagnosed said to live, on average, 10 more years following diagnosis. Cancer patients are considered ‘at risk’ of food borne illness, in particular, from Listeria Monocytogenes. Whilst common, Listeria can prove fatal to cancer patients who may be immune suppressed. Appropriate food safety and nutritional advice is therefore important to ensuring the health and continued recovery of cancer sufferers during the stages of diagnosis and treatment, but also through to survival and transition back into ‘normal’ life. This Mixed Studies Review (MSR) therefore sought to better understand Cancer survivors’ perceptions of food related information, with a view to enhancing the effectiveness of such information in future. The findings revealed a preference for receiving more information as opposed to less, with survivors primarily seeking relevant and prescriptive guidance via practitioners and paper based channels. Food related information was also valued when provided as part of broader lifestyle advice. Theoretical implications are discussed and recommendations for theory and practice are presented, however, the few studies identified by this review provide little evidence on which to base definitive decisions for future practice, in particular withregards to food safety messages. Further research in this area is therefore required
Authors and Affiliations
Rachel Shaw
Keywords
Related Articles
- EP ID EP201946
- DOI 10.19070/2326-3350-SI03004
- Views 100
- Downloads 0
Quality Evaluation of Millet-Based Fura Powder Supplemented with Bambara Groundnut
“Fura”is known to have originated from Hausa/Fulani and is produced mainly from most flour, blended with species, compressed into balls and boiled for thirty minutes, while still hot, the cooked dough is worked through i...
Emergence Of A Quality Assurance Program For Probiotic Supplemented Foods
In recent year consumer’s inclination towards natural and health-promoting foods have led to projection of probiotics as a new ingredient in functional food market. In absence of any worldwide regulation, probiotic conta...
Development and Evolution of Antioxidant Rich Fruit Beverage
The purpose of this study was to developed and analyzes Antioxidant rich fruit beverages to determine antioxidant concentrations. It may provide protection differently against oxidative stress because they are different...
Evaluating the Efficacy of Olive, Apple and Grape Seed Extracts in Reducing Escherichia coli O157:H7 Contamination on Organic Leafy Greens during the Wash Process
Powdered extracts of apple, olive, and grape seed were evaluated for antimicrobial activity against Escherichia coli O157:H7 during processing and subsequent short-term storage of organic leafy greens. The leafy greens t...
Chemical Composition And Nutritional Evaluation Of Leea Guineensis Seed
The proximate composition, minerals, fatty acids and amino acids profile of Leea guineensis seeds were investigated. The results of the proximate analysis revealed that Leea guineensis seeds have crude protein of 22.30 ±...