Consuming chocolate with higher cocoa content can improve the nutritional status and functionality of older cancer patients in palliative care.
Clinical Study Cancer Chocolate Palliative Care
In the conducted study, 46 older cancer patients under palliative care were divided into three groups. The control group did not have a change in their diet (CG, 15 patients). The other two groups were given intervention foods—55% cocoa chocolate (IG1, 16 patients) and white chocolate (IG2, 15 patients)—for a duration of four weeks. The primary outcome was assessed based on changes in the patients' nutritional status, as measured by the Mini Nutritional Assessment tool. Other factors examined included food consumption, body measurements, body composition, laboratory parameters, and quality of life, using the European Organization for the Research and Treatment of Cancer instrument.
Discussion of the results revealed that the group consuming 55% cocoa chocolate showed an improvement in nutritional scores and functionality, as evidenced by the Mini Nutritional Assessment and the quality of life scores respectively. On the other hand, the group consuming white chocolate displayed decreased oxidative stress levels. However, body composition and anthropometric measurements remained largely unchanged across all three groups.
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