Crioterapia na quimioterapia em pacientes oncológicos pediátricos: desenvolvimento de um sorvete para manejo da mucosite e suporte nutricional
Carregando...
Data
2021-07-23
Autores
Lourenção, Juliana Thaísa Vieira
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
A mucosite oral corresponde a uma condição inflamatória da mucosa, da via oral e/ou gastrointestinal, que apresenta eritema, ulceração, hemorragia, edema e dor. É uma das principais complicações dos pacientes em tratamento oncológico, com várias limitações nutricionais e capacidade de causar infecções secundárias e febre. Crianças e adolescentes com diagnóstico oncológico representam um grupo de risco para desnutrição. A crioterapia, resfriamento da boca, consiste numa forma de tratamento de baixo custo e é consistente com as diretrizes de prática clínica para o cuidado de pacientes com mucosite da Multinacional Association of Supportive Care in Cancer and Internacional Society of Oral Oncology (MASCC/ISOO) de 2020. Objetivo. Elaborar um sorvete terapêutico, na forma de picolé, que associe a crioterapia, com ingredientes que possam favorecer a prevenção da mucosite e a oferta nutricional do paciente oncológico pediátrico (grupo experimental) e verificar a aceitabilidade deste picolé quando comparada às crianças e adolescentes saudáveis (grupo controle). Métodos. A fórmula final foi produzida no Serviço de Engenharia de Alimentos no laboratório de Tecnologia de Alimentos do Departamento de Horticultura da UNESP, campus de Botucatu e em parceria com uma sorveteria no município de Botucatu (SP). Posteriormente, foi realizado teste de aceitação no grupo experimental e controle preestabelecido utilizando-se a escala hedônica facial mista de cinco pontos. Resultados. O produto final foi desenvolvido a partir dos ingredientes selecionados. Foi realizado teste de aceitação com dez pacientes em tratamento oncológico e trinta indivíduos do grupo controle. Os resultados mostraram que 90% dos pacientes em tratamento oncológico classificaram o produto final em “gostei” ou “adorei”, comparado com 63% do grupo controle. Apesar do baixo número de indivíduos, os achados mostram o desenvolvimento de um produto alimentício com características organolépticas bem aceitas pelo público-alvo. Conclusão. Conclui-se que o picolé desenvolvido neste estudo pode ter boa aplicabilidade na prática clínica como alternativa à crioterapia convencional na prevenção da mucosite. Constitui-se em alimento com ingredientes que favorecem a prevenção da mucosite, além de possuir alta densidade calórica, boa oferta proteica, ser isento de lactose e ter boa palatabilidade.
Oral mucositis corresponds to an inflammatory condition of the oral and gastrointestinal mucosa, which presents erythema, ulceration, haemorrhage, oedema, and pain. It is one of the main complications of patients undergoing cancer treatment, with several nutritional limitations and the ability to cause secondary infections and fever. Children and adolescents diagnosed with cancer represent a risk group for malnutrition. Cryotherapy, mouth cooling, is a low-cost form of treatment and is consistent with the clinical practice guidelines for patients with mucositis from the Multinational Association of Supportive Care in Cancer and the International Society of Oral Oncology (MASCC/ISOO) 2020. Objective. Elaborate a therapeutic ice cream in the form of popsicles that associate cryotherapy with ingredients that can favour the prevention of mucositis and the nutritional offer of the paediatric cancer patient (experimental) and verify this acceptability popsicle compared to healthy children and adolescents (control). Methods. The final formula was produced at the Food Engineering Service in the Food Technology Laboratory of the Department of Horticulture at UNESP, Botucatu campus and partnership with an ice cream shop in Botucatu (SP). Subsequently, an acceptance test was performed in the experimental and pre-established control groups using the five-point mixed facial hedonic scale. Results. The final product was developed from selected ingredients. An acceptance test was performed with ten patients undergoing cancer treatment and thirty individuals from the control group. The results showed that 90% of patients undergoing cancer treatment classified the final product as “liked” or “loved”, compared with 63% of the control group. Despite the low number of individuals, the findings show the development of a food product with organoleptic characteristics accepted by the target audience. Conclusion. It is concluded that the popsicle developed in this study may have good applicability in clinical practice as an alternative to conventional cryotherapy in the prevention of mucositis. It constitutes a food with ingredients that favour the prevention of mucositis, in addition to having high caloric density, good protein offer, being lactose-free and having good palatability.
Oral mucositis corresponds to an inflammatory condition of the oral and gastrointestinal mucosa, which presents erythema, ulceration, haemorrhage, oedema, and pain. It is one of the main complications of patients undergoing cancer treatment, with several nutritional limitations and the ability to cause secondary infections and fever. Children and adolescents diagnosed with cancer represent a risk group for malnutrition. Cryotherapy, mouth cooling, is a low-cost form of treatment and is consistent with the clinical practice guidelines for patients with mucositis from the Multinational Association of Supportive Care in Cancer and the International Society of Oral Oncology (MASCC/ISOO) 2020. Objective. Elaborate a therapeutic ice cream in the form of popsicles that associate cryotherapy with ingredients that can favour the prevention of mucositis and the nutritional offer of the paediatric cancer patient (experimental) and verify this acceptability popsicle compared to healthy children and adolescents (control). Methods. The final formula was produced at the Food Engineering Service in the Food Technology Laboratory of the Department of Horticulture at UNESP, Botucatu campus and partnership with an ice cream shop in Botucatu (SP). Subsequently, an acceptance test was performed in the experimental and pre-established control groups using the five-point mixed facial hedonic scale. Results. The final product was developed from selected ingredients. An acceptance test was performed with ten patients undergoing cancer treatment and thirty individuals from the control group. The results showed that 90% of patients undergoing cancer treatment classified the final product as “liked” or “loved”, compared with 63% of the control group. Despite the low number of individuals, the findings show the development of a food product with organoleptic characteristics accepted by the target audience. Conclusion. It is concluded that the popsicle developed in this study may have good applicability in clinical practice as an alternative to conventional cryotherapy in the prevention of mucositis. It constitutes a food with ingredients that favour the prevention of mucositis, in addition to having high caloric density, good protein offer, being lactose-free and having good palatability.
Descrição
Palavras-chave
Crioterapia, Estado Nutricional, Sorvetes, Neoplasias, Mucositis, Cryotherapy, Nutritional status, Ice cream, Neoplasms, Mucosite