Nutritional Management in Palliative Care

Abstract

In order to define the dietitian's role in palliative care for cancer, we performed a review of the recent literature. The most widely cited subjects were: oncologic pain, management of oral, enteral, and parenteral nutritional therapy, intravenous hydration, constipation, bowel obstruction and semi-obstruction, nausea and vomiting, lack of appetite and weight loss, diarrhea, xerostomy, dysgeusia, and hyperglycemia. There are numerous dietetic recommendations, which vary according to the authors. All studies emphasized the importance of interdisciplinary care and respect for the patient's preferences. The primary aim is not to recover nutritional status, but to offer comfortable, pleasant conditions for the patient. The dietitian should balance the recommendations according to the patient's current symptoms, general status, oral food intake, level of consciousness, and family interaction. Interdisciplinary care is essential for providing quality of life and an end of life with dignity for the patient. The dietitian is one of the key team members responsible for offering nutritional support and information to patients and families. In addition to providing dietetic orientation, it is essential to respect the patient's wishes.