Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes

Around 40% of cancer patients undergoing chemotherapy are malnourished, i.e. they suffer from an imbalance between nutritional intake and requirements, particularly in terms of energy and protein. This condition is deleterious, as it can lead to a loss of quality of life for the patient, increased mortality, and higher risks of recurrence and progression. In cancer patients, the onset of undernutrition is mainly due to reduced food intake and metabolic alterations, mainly due to the side effects of chemotherapy treatments. Indeed, treatment can lead to alterations in taste and smell, as well as loss of appetite, nausea, difficulty swallowing … Consequently, it is advisable to adapt the patient's nutritional management according to the degree of severity.

The aim of this work is to propose food solutions providing protein enrichment to limit muscle loss and energy enrichment to limit weight loss. More specifically, culinary creativity sessions were conducted to propose enriched versions of standard recipes and a preference tests was conducted with patients to evaluate the recipes.

The culinary workshop involving multidisciplinary experts (chefs, sensory and nutrition experts) led to the development of enriched recipes for oncology services, a starter, a main course and a dessert. A survey was then carried out with 237 cancer patients and measured their appreciation of the recipes developed. Using nutritional, sensory and preference performances of experimental recipes allowed to define the optimum variants to propose to undernourished patients.

This study demonstrated the value of involving chefs and patients in the creation of enriched recipes in order to offer tasty, nutritious and adapted meals.