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dc.contributor.authorTueros, Itziar
dc.contributor.authorUriarte, Matxalen
dc.date.accessioned2019-06-18T11:50:44Z-
dc.date.available2019-06-18T11:50:44Z-
dc.date.issued2018
dc.identifierISI:000426735700001
dc.identifier.citationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98, 1647-1652
dc.identifier.issn0022-5142
dc.identifier.urihttp://dspace.azti.es/handle/24689/830-
dc.description.abstractOne of the main challenges for cancer patients under treatment is to prevent and tackle malnutrition. The current clinical nutrition market offers different food supplements or oral nutritional support products (mainly milkshakes or modified texture products) for cancer patients under risk of malnutrition. However, it is worth mentioning that these products do not address the pleasure of eating, since they do not meet sensory requirements, such as taste and smell alterations, nor patients' food preferences, leading to a big impact on their quality of life (QOL). Still, controversy remains regarding the specific nutritional requirements for cancer patients during the disease. Several randomized controlled clinical trials yield opposite results when using different bioactive compounds such as omega-3 fatty acids or antioxidants in order to prevent malnutrition or improve QOL. The use of omics' technologies in oncology, such as membrane lipidomics, as a powerful tool to provide new insights for the understanding of diet and cancer and their interacting metabolic pathways, will be discussed. The better knowledge of specific requirements (nutrients, sensory parameters and food preferences) for cancer patients provides valuable information for the food industry in the design of customized food products capable of preventing malnutrition, alleviating symptoms and improving QOL. (c) 2017 Society of Chemical Industry
dc.language.isoeng
dc.publisherWILEY
dc.subjectcancer
dc.subjectsensory
dc.subjectfood preferences
dc.subjectlipidomics
dc.subjectnutrition
dc.subjectcell membrane
dc.subjectBREAST-CANCER
dc.subjectFATTY-ACIDS
dc.subjectMALNOURISHED PATIENTS
dc.subjectSMELL ALTERATIONS
dc.subjectTASTE
dc.subjectCHEMOTHERAPY
dc.subjectBIOMARKERS
dc.subjectNUTRITION
dc.subjectINFLAMMATION
dc.subjectPREVENTION
dc.titleInnovative food products for cancer patients: future directions
dc.typeArticle
dc.identifier.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.format.page1647-1652
dc.format.volume98
dc.contributor.funderBasque Country Government (Department of the Environment, Regional Planning, Agriculture and Fisheries)
dc.identifier.e-issn1097-0010
dc.identifier.doi10.1002/jsfa.8789
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