The body in care: nourishing to heal
How did the idea for the book come about? How can proper nutrition become an integral part of treatment? Especially considering that up to 20% of cancer patients die from malnutrition.
The idea for the book originated from the desire to care for cancer patients holistically, not focusing solely on treating one or more affected organs. The book was created to answer a question that frequently arises during our outpatient visits: "What can I eat?" It does so not simply by offering nutritional advice, but by translating some of the most common symptoms experienced during treatment into true gourmet recipes. To achieve this, I assembled a multidisciplinary team composed of a clinical nutritionist, oncologist, dietitian, and a new figure — the chef — who represents the key turning point. Following our nutritional guidelines, the chef transformed them into targeted recipes, which were then validated by our expert team. This was made possible thanks to the support of Accademia Barilla, which immediately shared our vision, and the collaboration with two leading experts in oncological nutrition: Professors Paolo Pedrazzoli and Riccardo Caccialanza from the University of Pavia. One of the main problems faced by cancer patients is difficulty in eating, i.e., malnutrition, which affects a variable percentage of patients ranging from 20% to 70%. The frequency and severity depend on the stage and type of tumor, as well as the treatments administered. It is also worth noting that over half of cancer patients report unintentional weight loss in the months prior to their oncology visit. Numerous studies in the literature highlight how poor and inadequate nutrition, and thus weight loss, not only negatively impact quality of life but also affect the tolerability and success of therapies. Therefore, malnutrition should be considered a disease within the disease itself, and nutrition an integral part of treatment, as emphasized in the recent guidelines published by the Italian Association of Medical Oncology (AIOM).
The book shows how nutrition can address different and specific symptoms (mucositis, dysgeusia, anorexia, etc.): can you share a case where cooking had a transformative impact on a patient’s quality of life?
I would say that calling it a transformative impact is quite ambitious; rather, I would speak of a significant improvement in certain aspects, which I believe is already very important. What I have observed in my experience as an oncologist is that food often becomes a source of conflict between patients who struggle to eat and their caregivers, who urge them to nourish themselves — often in vain — leading to a profound sense of helplessness. Several patients have told me they experienced an overall improvement in their relationship with food, both for themselves, thanks to the ability to enjoy dishes that were specifically designed for their needs, and for those around them, who can follow clear guidance on how to prepare these meals.
The issue of malnutrition in cancer patients is often underestimated, even in advanced healthcare settings. What are the main barriers—organizational, cultural, economic—that prevent timely and inclusive care? How can we promote a culture of care that recognizes clinical nutrition as a right rather than an option?
From my point of view, awareness of the negative impact of malnutrition on cancer patients is still not widespread enough, neither among healthcare professionals nor, at times, among patients themselves. This results in uneven availability across the country of care pathways that can ensure timely nutritional support, based on multidisciplinary collaboration. In my opinion, it is essential to increase the dissemination of accurate information about nutrition. This is a key strategy and an important starting point capable of gradually standardizing the nutritional approach to the person living with illness.
Is the patient’s body standardized in oncology care pathways?
No, we take into account countless characteristics of the patient, such as comorbidities, social and family situation, psychological state, age, and their preferences. Additionally, differences between various types of tumors are studied using highly advanced genetic engineering techniques, allowing for personalized treatments and the use of targeted molecular drugs. I would actually speak of hyper-specialization, which has enabled remarkable results in clinical and surgical fields, improving various therapeutic outcomes, allowing cures for diseases once considered incurable, and at the same time ensuring a good quality of life. It is crucial never to lose the overall perspective, maintaining a holistic view of the patient.
Download Il cibo come alleato: 22 ricette gourmet per affrontare meglio le terapie oncologiche