Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients

Detalhes bibliográficos
Autor(a) principal: Lourenção, Juliana Thaísa Vieira
Data de Publicação: 2023
Outros Autores: Mendes, Helderjan de Souza, Veiga-Santos, Pricila, Machado, Nilton Carlos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Cancerologia (Online)
Texto Completo: https://rbc.inca.gov.br/index.php/revista/article/view/3325
Resumo:   Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.
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spelling Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer PatientsDesarrollo de Helados para el Manejo de la Mucositis y del Soporte Nutricional a Pacientes Pediátricos con CáncerDesenvolvimento de um Sorvete para Prevenção e Tratamento da Mucosite e Suporte Nutricional a Pacientes Pediátricos com Câncermucosite/prevenção & controlecrioterapiaestado nutricionalsorvetesneoplasiasmucositis/prevention & controlcryotherapynutritional statusice creamneoplasmsmucositis/prevención & controlcrioterapiaestado nutricionalheladosneoplasias  Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.Introducción: La mucositis es una de las principales complicaciones del tratamiento del cáncer, asociada a varias limitaciones nutricionales y la capacidad de causar infecciones secundarias. La crioterapia es una forma de tratamiento de bajo costo consistente con las guías de práctica clínica para el cuidado de pacientes con mucositis. Objetivo: Desarrollar y evaluar la aceptación de un helado para la prevención y tratamiento de la mucositis y para el apoyo nutricional de pacientes pediátricos con cáncer. Método: Con base en el conocimiento sobre los efectos secundarios de la quimioterapia (especialmente en la mucositis oral y gastrointestinal) y las necesidades nutricionales de los pacientes con cáncer pediátrico, buscamos en la literatura ingredientes que pudieran lograr los objetivos del estudio. El helado fue producido en el Laboratorio de Tecnología de Alimentos de la Universidad Estatal de São Paulo (Unesp), campus de Botucatu y en sociedad con la heladería Sorvetes Naturais del municipio de Botucatu-SP. Se realizó una prueba de aceptación con diez pacientes en tratamiento oncológico y 30 individuos del grupo control utilizando la escala hedónica facial mixta de 5 puntos. Resultados: La fórmula final estuvo compuesta por leche semidesnatada sin lactosa, aceite de coco virgen extra, harina de avena, miel, manzanilla, complemento alimenticio Fortini®, azúcar demerara y estabilizante/emulsionante. El 90% de los pacientes en tratamiento contra el cáncer calificaron el producto final como “me gustó” o “me encantó”, en comparación con el 63% del grupo de control. Conclusión: El desarrollo de un helado que cumpliera con los objetivos del estudio fue posible a través de la elección de su composición. La miel y la manzanilla pueden favorecer la prevención de la mucositis y otros ingredientes ofrecen densidad calórica y aporte proteico.Introdução: A mucosite é uma das principais complicações do tratamento oncológico, está associada a várias limitações nutricionais e é capaz de causar infecções secundárias. A crioterapia é uma forma de tratamento de baixo custo, consistente com as diretrizes de prática clínica para o cuidado de pacientes com mucosite. Objetivo: Desenvolver e avaliar a aceitação de um sorvete para prevenção e tratamento da mucosite e para suporte nutricional de pacientes pediátricos com câncer. Método: Baseado no conhecimento sobre os efeitos colaterais da quimioterapia (especialmente na mucosite oral e gastrointestinal) e nas necessidades nutricionais do paciente oncológico pediátrico, buscou-se, na literatura, por ingredientes que pudessem alcançar os objetivos do estudo. O sorvete foi produzido no Laboratório de Tecnologia de Alimentos da Universidade Estadual Paulista (Unesp), campus de Botucatu, e em parceria com a sorveteria Sorvetes Naturais no município de Botucatu-SP. Foi realizado teste de aceitação com dez pacientes em tratamento oncológico e com 30 indivíduos do grupo controle usando a escala hedônica facial mista de 5 pontos. Resultados: A fórmula final consistiu em leite sem lactose semidesnatado, óleo de coco extravirgem, farinha de aveia, mel, camomila, suplemento alimentar Fortini®, açúcar demerara e estabilizante/emulsificante. Dos pacientes em tratamento oncológico, 90% classificaram o produto final em “gostei” ou “adorei”, comparado com 63% do grupo controle. Conclusão: O desenvolvimento de um sorvete que alcançasse os objetivos do estudo foi possível por meio da escolha da sua composição. O mel e a camomila podem favorecer a prevenção da mucosite, e outros ingredientes oferecem densidade calórica e oferta proteica.INCA2023-02-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtigos, Avaliado pelos paresapplication/pdftext/htmlhttps://rbc.inca.gov.br/index.php/revista/article/view/332510.32635/2176-9745.RBC.2023v69n1.3325Revista Brasileira de Cancerologia; Vol. 69 No. 1 (2023): Jan./Feb./Mar.; e-153325Revista Brasileira de Cancerologia; Vol. 69 Núm. 1 (2023): ene./feb./mar.; e-153325Revista Brasileira de Cancerologia; v. 69 n. 1 (2023): jan./fev./mar.; e-1533252176-9745reponame:Revista Brasileira de Cancerologia (Online)instname:Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)instacron:INCAenghttps://rbc.inca.gov.br/index.php/revista/article/view/3325/2667https://rbc.inca.gov.br/index.php/revista/article/view/3325/2696Copyright (c) 2023 Revista Brasileira de Cancerologiahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLourenção, Juliana Thaísa VieiraMendes, Helderjan de SouzaVeiga-Santos, PricilaMachado, Nilton Carlos2023-02-28T16:17:42Zoai:rbc.inca.gov.br:article/3325Revistahttps://rbc.inca.gov.br/index.php/revistaPUBhttps://rbc.inca.gov.br/index.php/revista/oairbc@inca.gov.br0034-71162176-9745opendoar:2023-02-28T16:17:42Revista Brasileira de Cancerologia (Online) - Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)false
dc.title.none.fl_str_mv Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
Desarrollo de Helados para el Manejo de la Mucositis y del Soporte Nutricional a Pacientes Pediátricos con Cáncer
Desenvolvimento de um Sorvete para Prevenção e Tratamento da Mucosite e Suporte Nutricional a Pacientes Pediátricos com Câncer
title Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
spellingShingle Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
Lourenção, Juliana Thaísa Vieira
mucosite/prevenção & controle
crioterapia
estado nutricional
sorvetes
neoplasias
mucositis/prevention & control
cryotherapy
nutritional status
ice cream
neoplasms
mucositis/prevención & control
crioterapia
estado nutricional
helados
neoplasias
title_short Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
title_full Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
title_fullStr Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
title_full_unstemmed Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
title_sort Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients
author Lourenção, Juliana Thaísa Vieira
author_facet Lourenção, Juliana Thaísa Vieira
Mendes, Helderjan de Souza
Veiga-Santos, Pricila
Machado, Nilton Carlos
author_role author
author2 Mendes, Helderjan de Souza
Veiga-Santos, Pricila
Machado, Nilton Carlos
author2_role author
author
author
dc.contributor.author.fl_str_mv Lourenção, Juliana Thaísa Vieira
Mendes, Helderjan de Souza
Veiga-Santos, Pricila
Machado, Nilton Carlos
dc.subject.por.fl_str_mv mucosite/prevenção & controle
crioterapia
estado nutricional
sorvetes
neoplasias
mucositis/prevention & control
cryotherapy
nutritional status
ice cream
neoplasms
mucositis/prevención & control
crioterapia
estado nutricional
helados
neoplasias
topic mucosite/prevenção & controle
crioterapia
estado nutricional
sorvetes
neoplasias
mucositis/prevention & control
cryotherapy
nutritional status
ice cream
neoplasms
mucositis/prevención & control
crioterapia
estado nutricional
helados
neoplasias
description   Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.
publishDate 2023
dc.date.none.fl_str_mv 2023-02-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artigos, Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rbc.inca.gov.br/index.php/revista/article/view/3325
10.32635/2176-9745.RBC.2023v69n1.3325
url https://rbc.inca.gov.br/index.php/revista/article/view/3325
identifier_str_mv 10.32635/2176-9745.RBC.2023v69n1.3325
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rbc.inca.gov.br/index.php/revista/article/view/3325/2667
https://rbc.inca.gov.br/index.php/revista/article/view/3325/2696
dc.rights.driver.fl_str_mv Copyright (c) 2023 Revista Brasileira de Cancerologia
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Revista Brasileira de Cancerologia
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv INCA
publisher.none.fl_str_mv INCA
dc.source.none.fl_str_mv Revista Brasileira de Cancerologia; Vol. 69 No. 1 (2023): Jan./Feb./Mar.; e-153325
Revista Brasileira de Cancerologia; Vol. 69 Núm. 1 (2023): ene./feb./mar.; e-153325
Revista Brasileira de Cancerologia; v. 69 n. 1 (2023): jan./fev./mar.; e-153325
2176-9745
reponame:Revista Brasileira de Cancerologia (Online)
instname:Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
instacron:INCA
instname_str Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
instacron_str INCA
institution INCA
reponame_str Revista Brasileira de Cancerologia (Online)
collection Revista Brasileira de Cancerologia (Online)
repository.name.fl_str_mv Revista Brasileira de Cancerologia (Online) - Instituto Nacional de Câncer José Alencar Gomes da Silva (INCA)
repository.mail.fl_str_mv rbc@inca.gov.br
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