During the Nestlé Nutrition Institute satellite symposium held in conjunction with the 15th Annual Congress of the European Society of Surgical Oncology (ESSO), international experts discussed the role of nutrition in a surgical oncology treatment plan particularly in head and neck, and gastrointestinal (GI) cancers.
Cancers of the esophagus and stomach have a major impact on patients’ nutritional status by virtue of these organs’ inherent digestive functions. Many patients with these cancers will require surgical intervention, which imposes further metabolic demands and compounds pre-existing nutritional disorders. Malnutrition is associated with higher chemotherapy-induced toxicity and poor treatment response, increased risk of postoperative complications, and decreased quality of life (QoL). Clinical studies show that specialized nutritional interventions help reduce postoperative complications and healthcare costs.