| Jing Li,Liqiong Zhang,Qiujun Tang,Xianglin Yuan. Survey of changes in dietary preferences in cancer patients in China. Oncol Transl Med, 2015, 1: 99-103. |
| 中国肿瘤患者饮食偏好改变的调查研究 |
| Survey of changes in dietary preferences in cancer patients in China |
| Received:March 23, 2015 Revised:May 19, 2015 |
| DOI：10.1007/s10330-015-0080-1 |
| 中文关键词: 营养；肿瘤；饮食偏好；“发物”；饮食指导 |
| 英文关键词: nutrition; cancer; preference changes; “fawu”; dietary guidance |
| 基金项目: |
| Author Name | Affiliation | E-mail | | Jing Li | Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei province, China | 1269450989@qq.com | | Liqiong Zhang | Department of Oncology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei province, China | zhangliqiongqiong@163.com | | Qiujun Tang | Department of Oncology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei province, China | 28180075@qq.com | | Xianglin Yuan* | Department of Oncology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei province, China | YXL@medmail.com.cn |
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| 中文摘要: |
| 目的: 本研究旨在调查中国肿瘤患者饮食偏好的改变，以期针对性的指导肿瘤患者合理饮食。
方法: 本研究采用自制问卷调查了468位患者确诊为肿瘤后特定食物摄入的改变。调查数据采用SPSS软件 16.0. 版分析。
结果: 多达73.1%的患者完全禁食公鸡和鲤鱼，完全禁食调味品和水产肉类的患者分别为51.9%和40.4%。所有种类的特定食物均被不同比例的患者完全禁食。
结论:疾病治疗之外，临床医护人员应指导肿瘤患者克服中国民间风俗习惯的影响，合理食用发物，避免禁食发物造成的营养不良。 |
| 英文摘要: |
| Objective The aim of this study was to investigate the changes in dietary preferences in cancer patients in
China and to determine the need for encouraging the adherence to a sensible diet among such patients.
Methods A total of 468 cancer patients were interviewed using a self-designed questionnaire focusing on
changes in the intake of specific foods. Data were analyzed using SPSS 16.0.
Results Most patients completely avoided roosters and carp (73.1%), condiments (51.9%), and meat
of aquatic species (40.4%). All other types of the specific foods were completely avoided by different subpopulations of the patients.
Conclusion In addition to focusing on disease treatment, medical professionals need to help cancer patients overcome barriers associated with the customs of avoiding specific foods encompassed by the term
”fawu” and provide them with dietary guidance in order to prevent negative nutritional effects. |
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