Personalized Cooking and Nutrition Guidance and Physical Activities Program to Reduce Muscle Loss in Advanced Cancer

Sponsor
Gali Perel
Study ID
NCT07466862
Status
Not Yet Recruiting

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Conditions

  • Cancer
  • Muscle Mass Loss
  • Sarcopenia

Eligibility Criteria

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

Interventions

  • Oncology Dietitian's Standard of Care — BEHAVIORAL
    Standard-of-care dietary management for cancer patients.
  • Personalized Culinary and Nutrition Therapy — BEHAVIORAL
    Personalized culinary advice based on each patient's specific taste and smell profile, along with close monitoring and management of the patient's metabolism (resting energy expenditure, body composition, and hand strength) for ±6 months.

Study Details

People with advanced cancer often lose muscle over time. This can make them weaker, more tired, and reduce their quality of life. Many patients also struggle to eat because of changes in taste, smell, or appetite. This study evaluates a new way to help slow muscle loss and support daily functioning. The approach combines personalized food and cooking guidance with close nutrition demands support. The goal is to help patients eat better in a way that fits their personal needs. It is hypothesized that this close, personalized treatment improves muscle loss and the quality of life of adults with advanced cancer who are receiving chemotherapy. The study focuses on people with mild to moderate muscle mass loss currently undergoing or about to start chemotherapy and aims to slow further decline in their muscle mass. The approach is designed to be practical and suitable for everyday life during cancer treatment. About 200 adults with advanced cancer who are receiving, or about to receive, chemotherapy will take part in this study. The study will take place at the Davidoff Cancer Center in Israel and will last 6 months. Participants will be randomly assigned to one of two groups. One group will receive standard nutrition care from dietitians as well as ongoing physical activities programing and monitoring. The other group will receive the same care, plus personalized cooking and food guidance tailored to their taste and smell changes. This group will also receive care based on careful measurements of their body's energy needs, body composition, and muscle strength. These measurements will help the dietitian to offer more precise and personalized nutrition guidance over time. Both groups will also receive advice about physical activity. Researchers will follow changes in muscle strength, physical function, nutrition status, and quality of life during the study. The results will help determine whether personalized food and cooking support can better protect muscle mass and well-being in people with advanced cancer.

Key Dates

First listed
Mar 12, 2026
Start date
Apr 30, 2026
Status verified
Mar 2026
Primary completion
Jun 30, 2028
Completion
Jun 30, 2028

Study Design

Enrollment
200 participants (estimated)
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE

Arms

  • Active Comparator: Oncology Dietitian Standard of Care
    Patient will be treated according to the Davidoff oncology dietitian's standard of care. Patient will also receive a standard physical activity program and monitoring.
  • Experimental: Personalized Culinary and Nutrition Therapy
    Patient will be treated according to the oncology dietitian's standard of care, including personalized culinary advice based on their individual taste and smell profile, along with close monitoring and management of their metabolism/physiologic needs (their resting energy expenditure, body composition, and hand strength). Dietitians will provide guidance using specially adapted recipes, professionally adjusted to meet individually profiled taste and smell needs, along with general science-based recommendations for meal preparation. Patient will also receive a standard physical activity program and monitoring. Sensory alterations (taste and smell) and metabolic/physiological measures (resting energy expenditure, body composition, and hand strength) will be conducted every ±3-6 weeks. Each patient will participate in the study for ±6 months.

Primary Outcome Measure

Muscle mass loss, assessed by SMI on CT examination, from baseline throughout the 6-month study period. CT scans obtained within a window of up to 2 months after completion of the participant's study participation may be used. [ Time Frame: From baseline throughout the month 6 study period - repeatedly evaluated across the study period between groups and within patient longitudinal changes. CT scans obtained within a window of up to 2 months after completion of the participant's study parti ]

Central Contacts

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