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Systematic review and meta‐analyses of foodservice interventions and their effect on nutritional outcomes and satisfaction of adult oncology patients
- Doyle, Elizabeth, Simmance, Natalie, Wilding, Helen, Porter, Judi
- Nutrition & dietetics 2017 v.74 no.2 pp. 116-128
- adults, databases, decision making, dietary supplements, dietitians, energy, food service, meta-analysis, neoplasms, patients, risk, systematic review
- AIM: An understanding of effective foodservice interventions on nutrition outcomes in adult patients with cancer is required to support clinical decision making. This systematic review aimed to determine the effect of foodservice interventions across a range of nutritional outcomes and satisfaction of hospitalised and ambulatory adult oncology patients. METHODS: The review protocol was registered with PROSPERO (CRD42016045772). Six databases were searched using search terms associated with the intervention and population. No date or language restrictions were applied. Authors applied the inclusion criteria to titles and abstracts and then full‐text papers. The final library was assessed for risk of bias. Outcome data were combined narratively and, where possible, by meta‐analysis. RESULTS: From the title and abstract review of 4414 studies, 12 studies testing the effect of foodservice interventions were included in this review. Meta‐analyses demonstrated significantly greater energy (mean difference 1.54 MJ/day; 95% CI 0.85–2.23 MJ/day) and protein (mean difference 18.98 g/day; 95% CI 11.58–26.39 g/day) intake through the addition of oral nutrition supplements. Other positive effects on anthropometric outcomes were also recorded. Patient satisfaction was enhanced through other foodservice interventions. CONCLUSIONS: Limited original research was found exploring the effect of foodservice interventions in oncology patients. Significant findings were found in favour of the intervention across a range of nutritional outcomes, suggesting that foodservice interventions may improve clinical outcomes and satisfaction in this population. Effective foodservice interventions for oncology patients remain under‐researched, so we encourage dietitians and foodservice staff to implement rigorous study designs to evaluate and publish interventions in this clinical group.