Development and validation of a food-related quality of life questionnaire (CANUT-QVA) for cancer patients

Q3 Nursing

Clinical Nutrition Open Science Pub Date : 2025-02-01 DOI:10.1016/j.nutos.2025.01.001

Kenza Drareni , Catherine Mercier , Reisya Rizki Riantiningtyas , Anestis Dougkas , Benjamin Riche , Pascale Roux , Chantal Fingal , Hélène Labrosse , Fadila Farsi , David Dayde , Mélanie Roche , Julie Anne Nazare , Arnaud Fournel , Delphine Maucort-Boulch , Moustafa Bensafi , Véronique Mourier , Amandine Bruyas , Agnès Giboreau

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引用次数: 0

Abstract

Background

Monitoring the psychosocial, emotional, and hedonic aspects of food behaviour is important for understanding cancer patients' distress and reducing the risk of malnutrition. However, there is no specific tool to measure food-related quality of life of cancer patients. This study aimed to develop and validate a questionnaire that assesses food-related quality of life in cancer patients.

Methods

Relevant items from existing food-related quality of life assessment tools were selected to compose the present 46-item questionnaire. The questionnaire was validated in 276 healthy controls and 173 cancer patients. Exploratory Factor Analysis (EFA) and multiple correspondence analysis were performed for both groups to determine construct and discriminant validity. Analysis of test-retest reliability was also performed to evaluate reproducibility.

Results

Out of the 46 items, 39 items showed significant differences between patients and healthy controls. The EFA allowed the identification of 9 factors in the food-related quality of life: 1. Cooking enjoyment/COOK; 2. Attention to nutrition/NUTRI; 3. Attention to meal quality and variety/QUAL; 4. Adaptive dietary practices/ADAPT; 5. Hedonic appreciation/HEDO; 6. Sensory alteration/ALT-SENS; 7. Meal experience/ALT-MEAL; 8. Altered digestion/ALT-DIGE; and 9. Dining & commensality/SOCIO. Four subscores (ADAPT, ALT-SENS, ALT-MEAL, ALT-DIGE) exhibited significant discriminant validity across controls and patients. ALT-SENS (p=0.016), ALT-MEAL (p=0.04), and ALT-DIGE (p=0.009) were higher in patients undergoing chemotherapy compared to patients not undergoing chemotherapy. The questionnaire showed good test-retest reliability.

Conclusions

This questionnaire offers valuable insights for clinical research on the impact of cancer on patients' relationships with food.

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癌症患者食物相关生活质量问卷（CANUT-QVA）的开发和验证

监测饮食行为的社会心理、情感和享乐方面对于了解癌症患者的痛苦和减少营养不良的风险非常重要。然而，没有特定的工具来衡量癌症患者与食物相关的生活质量。本研究旨在开发并验证一份评估癌症患者食物相关生活质量的问卷。方法从现有食品生活质量评估工具中选取相关条目，编制46项问卷。该问卷在276名健康对照者和173名癌症患者中进行了验证。对两组进行探索性因子分析（EFA）和多重对应分析，以确定构念效度和判别效度。同时进行重测信度分析，评价再现性。结果在46个项目中，患者与健康对照组有39个项目存在显著差异。EFA允许识别与食物有关的生活质量的9个因素：1。烹饪乐趣/做饭;2. 关注营养/NUTRI；3. 关注膳食质量和品种/质量；4. 适应性饮食习惯/ADAPT；5. 享乐升值/希;6. 感觉改变/ ALT-SENS;7. 餐经验/ ALT-MEAL;8. 改变消化/ ALT-DIGE;和9。餐厅,commensality /社会。四个评分（ADAPT, ALT-SENS, ALT-MEAL, ALT-DIGE）在对照组和患者中表现出显著的区别效度。化疗患者的ALT-SENS （p=0.016）、ALT-MEAL （p=0.04）和ALT-DIGE （p=0.009）高于未化疗患者。问卷具有良好的重测信度。结论本问卷为癌症对患者与食物关系影响的临床研究提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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