Survivorship - Food for thought: Systematic review of Cancer Survivors Perceptions of Food Related Information

Apply

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

Food Safety; Nutrition; Information Dissemination; Education; Consumer Health Information; Cancer Survivors.

Antioxidant Activity of Tomato (Lycopersicon esculentum L.) of Low Soluble Solids and Development of a Shelf Stable Spread

Tomato (Lycopersicon esculentum L.) is known to be associated with a reduced risk of developing a certain chronic diseases and cancers due to the presence of lycopene, a bioactive carotenoid. Commercially, the vegetable...

EP ID EP201946
DOI 10.19070/2326-3350-SI03004
Views 87
Downloads 0