Rodrigues, MÃ´nica Gemin1; Sartori, JÃºlia de Oliveira2; Amaral, Denise Johnsson Campos3; Oliveira, Paola Dantas Pinheiro de4; Rabito, Estela Iraci4
Introduction: Chemotherapy is one of the cancer treatments and its adverse effects can induce taste alteration and reduction of food intake. Among the possible dietetic interventions, the offering of food supplements and higher density preparations is an alternative.
Objectives: analise the sensory characteristics of hypercaloric and hyperproteic food supplements in the shape of popsicles.
Methods: cross-sectional study, conducted with adult outpatients over 18 years, in chemotherapy treatment. Data was collected from patients' medical records, such as age, gender, diagnosis and comorbidities. The popsicle was made out of dairy, sugar and proteic protein module. Contains aproximadamente 127 kcal and 8 g of protein. The flavours offered where milk, fruit and chocolate. The sensory analysis was carried out based on a scale of 5 point for the attributes sweetness, color, flavour and residual flavour. Moreover, patients where asked regarding consumption intention and feelings.
Results: 33 outpatients from 33 to 76 years of age where evalued, with a prevalence of women (60%), diagnosed with hematological cancer or tumors. The most present diagnosis where leukemia, lymphoma, breast and prostate cancer. Regarding sensory analysis, the popsicles where well accepted by most of the patients. About 97% evaluated as “liked a lot” or “liked slightly”. Most of participants (84%) reported that they would consume “frequently” or “always” and 94% reported feeling satisfied while tasting the popsicle. In the open question, all of the patients described positive feelings related to the popsicles (felt well, happy).
Conclusion: considering the good results on the sensory analysis, the popsicles may contribute in the improvement of energy and protein intake.