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| Awareness and usage of a dietary guide by cancer patients and clinicians a national survey study |
| 1Zhang Xi,1Dai Xiangting,1Huang Jiaxin,2Yuan Peng,1Li Ning,3Yu Kang,4Ling Yiqun,5Ye Wenfeng,6 Wang Kun,7 Fang Yu,8Yao Qinghua,9Yu Huiqing,10 Gao Shuqing,11Li Jufang,12 Kong Yongxia,13 Guo Zengqing,14Zhou Lan,15Li Shuluan,16 BaiJinghui,17 Ma Lin,1? Cong Minghua |
| 1 Department of Comprehensive Oncology National Cancer Center/ National Clinical Research Center for Cancer/ Cancer Hospital
Chinese Academy of Medical Sciences and Peking Union Medical College Beijing 100021 China
2Department of VIP Medical Services
National Cancer Center/ National Clinical Research Center for Cancer/ Cancer Hospital Chinese Academy of Medical Sciences and Peking
Union Medical College Beijing 100021 China
3 Department of Clinical Nutrition & Health Medicine Peking Union Medical College
Hospital Chinese Academy of Medical Sciences and Peking Union Medical College Beijing 100730 China
4 Department of Nutrition
Fudan University Shanghai Cancer Center Shanghai 200032 China
5 Department of Clinical Nutrition Sun Yat-sen University Cancer
Center Guangzhou 510060 Guangdong China
6 Department of Pain Relief Tianjin Medical University Cancer Institute and Hospital
Tianjin 300060 China
7 Department of Nutrition Key Laboratory of Carcinogenesis and Translational Research Ministry of Education /
Beijing Peking University Cancer Hospital Beijing 100142 China
8 Department of Integrated Chinese and Western Medicine Institute
of Basic Medicine and Cancer IBMC The Cancer Hospital of the University of Chinese Academy of Sciences Zhejiang Cancer
Hospital Chinese Academy of Sciences Hangzhou 310022 Zhejiang China
9 Department of Clinical Nutrition Chongqing University
Cancer Hospital School of Medicine Chongqing University Chongqing 400030 China
10 Department of Clinical Nutrition The Fourth
Hospital of Hebei Medical University Shijiazhuang 050011 Hebei China
11 Department of Clinical Nutrition Shanxi Provincial Cancer
Hospital / Shanxi Hospital of the Cancer Hospital Chinese Academy of Medical Sciences / Affiliated Cancer Hospital of Shanxi Medical
University Taiyuan 030013 Shanxi China
12 Department of Clinical Nutrition Henan Cancer Hospital Zhengzhou 450000 Henan
China
13 Department of Clinical Nutrition Fujian Medical University Cancer Hospital Fujian Cancer Hospital Fuzhou 350014
Fujian China
14 Department of Clinical Nutrition Yunnan Provincial Tumor Hospital The Third Affiliated Hospital of Kunming
Medical University Kunming 650118 Yunnan China
15 Department of Clinical Nutrition National Cancer Center/ National Clinical
Research Center for Cancer/ Cancer Hospital and Shenzhen Hospital Chinese Academy of Medical Sciences and Peking Union Medical
College Shenzhen 518116 China
16 Department of General Internal Medicine Cancer Hospital of China Medical University / Liaoning
Cancer Hospital Shenyang 110042 Liaoning China
17 Department of Chronic Non-communicable Disease Control Shanxi Provincial
Center for Disease Control and Prevention Taiyuan 030012 Shanxi China |
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Abstract Objective This study aims to evaluate the current implementation status influencing factors and optimization
pathways of the Dietary Guide for Cancer Patients guidelines among cancer patients and clinicians. Method This survey was
organized by the Cancer Hospital of the Chinese Academy of Medical Sciences and 14 other medical centers across the country and
included 504 patients with cancer and 238 clinicians. Based on the Delphi method the survey was conducted using separate
questionnaires related to the Dietary Guide for Cancer Patients comprising patient- and clinician-specific questionnaires. Result A
total of 504 patients with malignant tumors and 238 clinical physicians were included. Approximately 35. 12% of patients with cancer
and 78. 15% of clinicians were aware of the dietary guide. Cancer patients with time of tumor onset ≥3 years 41. 05% and those
engaged in education of healthy diet 49. 40% demonstrated higher awareness of the dietary guide. Similarly clinicians with senior
professional titles 90. 48% and ≥10 years experience 90. 63% in oncology nutrition showed greater knowledge of the guide. The
primary pathway to understand the guide were the internet TV and radio 49. 15% for patients with cancer and institution-sponsored
training 66. 67% among clinicians. The primary dietary guide item of concern for cancer patients was balanced diet and moderate
exercise 82. 54% followed by increased intake of protein -rich foods 71. 03% and vegetables fruits and plant -origin foods
70. 04% . In terms of recommended intakes of nutrients protein 85. 32% was the main concern for patients followed by energy
requirements 60. 32% . Approximately 65. 87% of the patients received dietary prescriptions from their providers and 82. 23% of
these patients deemed the prescriptions effective. The survey revealed that 97. 41% of the clinicians believed that dietary guide training
should be conducted regularly with a preference for online training courses. Clinicians primarily applied the dietary guide in public
science communication 79. 57% followed by professional training 64. 52% and education and scientific research 26. 34% .
Conclusion The "Dietary Guide for Cancer Patients" standard is highly accepted among clinicians but remains insufficiently popularized
among patients necessitating the adoption of differentiated promotion strategies to enhance awareness of the standard. Furthermore it
is imperative to elaborate on the guideline entries that patients prioritize while intensifying the promotion of less attention-grabbing
entries in order to elevate the prescription rate and utilization of dietary prescriptions.
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