Food-related Quality of Life in Patients With Cancer

Sponsor
Hospices Civils de Lyon
Study ID
NCT07437326
Status
Not Yet Recruiting

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Conditions

Eligibility Criteria

Sex
ALL
Age
18 Years - N/A
Healthy Volunteers
Not accepted

Interventions

  • Self-reported questionnaires — OTHER
    Self-reported questionnaires will be used to asses patient's food-related quality of life (QVA questionnaire), global quality of life (EORTC QLQ-C30 questionnaire), evaluation of oral symptoms and perceptions.
  • Salivary and sensory tests — OTHER
    Objective tests will be performed to measure the salivary quality and quantity and taste and smell perceptions.

Study Details

Food plays a fundamental role in quality of life. In patients with cancer psychological burden and treatment-related side effects can impact appetite, taste perception and pleasure of eating, making nutritional management more challenging. Given the central role of food and nutrition in maintaining physical health and psychological well-being, it is essential to better understand the factors that contribute to food-related quality of life in order to improve the quality of life of patients with cancer. Despite the importance of these psychological aspects, current assessments tools do not adequately measure the impact of cancer on the food-related quality of life. In a study entitled "CANUT-QVA" a specific questionnaire measuring nine dimensions of food related quality of life was developed, allowing for a better understanding of how patients perceive and experience their diet. This instrument consists of 46 items and explores nine dimensions, its use showing a significant decrease in food related quality of life of patients with breast cancer, opening the way for targeted interventions to improve nutritional well being and overall quality of life in cancer patients. The present study aims to analyse various factors - such as oral health, sensory profile and clinical characteristics - associated with food-related quality of life in patients with cancer (gastrointestinal, head and neck, lung, breast and gynecologic cancer) during or after treatment, in order to develop a predictive model of food related quality of life. The main objective of this project is to identify the population at highest risk, so as to better tailor nutritional interventions for patients with cancer, considering both the type of treatment received and the phase, during or after treatment. The food-related quality of life questionnaire containing 46 items will be used to measure the primary outcome.

Key Dates

First listed
Feb 27, 2026
Start date
Mar 31, 2026
Status verified
Feb 2026
Primary completion
Sep 30, 2027
Completion
Sep 30, 2027

Study Design

Enrollment
180 participants (estimated)

Arms

  • Arm: Patients under treatment
    Patients with cancer (gastrointestinal, breast, head and neck, gynecologic, lung), under treatment from at least two months, receiving active anticancer treatment (chemotherapy, targeted therapy, immunotherapy, etc., except patients undergoing head and neck radiotherapy) in a standard of care program.
  • Arm: Patients after treatment
    Patients who have undergone anticancer treatment (chemotherapy, targeted therapy, immunotherapy, etc.) having completed it at least 3 months and no more then 12 months before inclusion.

Primary Outcome Measure

The food-related quality of life in patients with cancer (gastrointestinal, breast, head and neck, gynecologic, lung). [ Time Frame: day of inclusion ]

Central Contacts

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