Fortified Snack Preferences among Patients with Cancer

Abstract

Purpose:

Fortified snacks can increase nutrient intake among patients with cancer. The aim of this study was to identify snack foods preferred as potential vehicles for fortification and how experienced symptoms influence preferences.

Methods:

A study-specific survey among 150 patients identified snack foods for fortification, influence of symptom presence, desired nutrients and characteristics of a fortified snack, and perception of oral nutritional supplements.

Results:

Patients had mainly breast, gastrointestinal, lung, and colorectal tumors. Soup, yogurt, cheese, fruit juice, egg products, and protein bars were identified as suitable fortified snacks by >60% of subjects. Desired characteristics for snacks included nutritious, flavorful, convenient, ready to eat, easy to chew, and easy to swallow. Vitamins, minerals, and protein were the nutrients of interest. Three clusters of symptoms were identified that predicted patients’ desired characteristics of fortified snacks and satisfaction with food-related life. Patients in High and Moderate symptom clusters were more likely to have reduced food intake and higher consumption of oral nutritional supplements.

Conclusion:

Preferences for fortified snacks and their characteristics are influenced by symptom presence. The results of this study provide insight to guide the development of fortified snacks for patients with cancer.

Acknowledgments

We would like to acknowledge Meghan Sit and Sabrina Chang for their help in patient recruitment for this study.

Disclosure Statement

No potential conflict of interest was reported by the authors.

Authors’ Contributions

BEF and WVW designed the study. BEF conducted the study. BEF and SG analyzed the data. BEF, PK, and WVW analyzed the free word association data. BEF drafted the manuscript. BEF, WVW, SG, PK, VM, and LC critically revised the manuscript.

Additional information

Funding

BEF received a fellowship from the Mexican Council of Science and Technology (CONACYT). Research was supported by the Alberta Agricultural Funding Consortium (AFC) [grant number 2019F165R].