PD378 - MALNUTRITION RISK AND DIETARY STRATEGIES IN PATIENTS WITH GASTROINTESTINAL CANCERS: IMPLICATIONS FOR CLINICAL NUTRITION IN TERTIARY PREVENTION

PD378

MALNUTRITION RISK AND DIETARY STRATEGIES IN PATIENTS WITH GASTROINTESTINAL CANCERS: IMPLICATIONS FOR CLINICAL NUTRITION IN TERTIARY PREVENTION

K. Mąkosza^1,*, J. Wierzgoń², M. Muc-Wierzgoń ³, S. Dzięgielewska-Gęsiak ³

¹Doctoral School, Medical University of Silesia in Katowice , Katowice, ²First Department of Oncological Surgery, National Institute of Oncology , Gliwice , ³Department of Internal Diseases Propaedeutics and Emergency Medicine, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice , Katowice, Poland

Rationale: Malnutrition in patients with gastrointestinal cancers may initiate a cascade of clinical complications affecting treatment tolerance, functional status, and clinical outcomes. Aim was to assess nutritional status and dietary strategies in patients with gastrointestinal cancers and to identify selected clinical challenges into tertiary prevention.

Methods: A cross-sectional study was conducted in 115 patients with gastrointestinal cancers treated in two clinical centers. Nutritional status was assessed using the Mini Nutritional Assessment (MNA). Dietary practices and nutritional behaviors were evaluated using a self-designed questionnaire administered using the Paper and Pencil Interview (PAPI) method. Descriptive statistics were used.

Results: According to MNA classification, 39.1% of patients were well-nourished, 48.7% were at risk of malnutrition, and 12.2% were malnourished. Unintentional weight loss exceeding 3 kg within the previous three months was reported by 70% of patients, while reduced food intake was observed in 30%. Patients reported gastrointestinal symptoms, including early satiety, nausea, and swallowing difficulties, which may negatively influence food intake. Only 30% of participants reported regular use of medical nutrition products, whereas 84.4% had no or only one dietetic consultation during treatment. More than half of patients (52.2%) reported insufficient awareness of the impact of nutrition on the therapeutic process.

Conclusion: Malnutrition risk remains frequent among patients with gastrointestinal cancers, while dietary strategies and nutritional awareness remain insufficient. Limited use of dietetic care observed in this study highlights the need to strengthen routine nutritional screening and integrate individualized dietary management into standard oncological care as key elements of clinical nutrition in tertiary prevention.

Disclosure of Interest: None declared