title: Possibility of pain reduction by dietary intervention in patients with advanced cancer.
abstract: Pain in advanced cancer can have many causes, and they are not necessarily associated with the presence of cancer. Invalid daily food rations in terms of energy, nutritional value, and cooking techniques used can significantly impair quality of life, increase patients' pain and other somatic symptoms and aggravate malnutrition and cachexia. Basic dietary factors affecting the quality of life and severity of somatic symptoms are the nutritional value of the diet, the frequency of meals and their consistency, the presence of fiber, fat, sugars, lactose, gluten and nutraceuticals. Extremely important is the role of a team of specialists, that offers professional nutritional advice to the patients and their carers.
authors.affiliation: Maria Skłodowska-Curie Institute of Oncology, Department of Chemotherapy, Nutrition Support Team, Warsaw, Poland.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Kapała
authors.affiliation: Faculty of Human Nutrition and Consumer Sciences, Department of Dietetics, University of Life Sciences, Warsaw, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Lange
mesh_terms: D006801:Humans; D009369:Neoplasms / Q000178:diet therapy*; D010146:Pain / Q000178:diet therapy*; D011788:Quality of Life