Objective: Weight loss in colorectal cancer (CRC) surgical patients is widespread and often associated with increased morbidity and mortality. This study aimed to determine whether pre-surgery nutrition intervention in CRC patients can reduce post-surgery weight loss and improve nutritional status and quality of life (QoL).
Methods: Sixty CRC patients undergoing elective surgery from November 2018 to February 2021 were recruited. They were compared to a control group of 60 CRC patients extracted retrospectively from 2014. The intervention group received pre-surgery nutrition counselling and was followed up at 1, 2, and 3 months after surgery, where their weights were taken and nutritional status was assessed using Subjective Global Assessment (SGA). Health-related QoL was assessed using the 3-level Euro-Quality of Life 5 Domain (EQ-5D-3L) questionnaire before surgery and at 3 months after surgery. The control group did not receive pre-surgery nutrition counselling.
Results: At 3 months after surgery, the intervention group lost significantly less weight compared to the control group (p < 0.001). Similar significant results were observed at 1 and 2 months after surgery (p < 0.001). Fifty-two patients (91%) in the control group lost weight compared to 31 patients (53%) in the intervention group at 3 months after surgery (p < 0.001). Within the intervention group, the post-surgery Quality of Life Visual Analogue Scale improved significantly from baseline (80% versus 75%, p = 0.043). The SGA score at 3 months after surgery was similar to that of baseline (p = 0.109).
Conclusion: Pre-surgery nutrition intervention in patients with CRC and elective surgery has resulted in a significant reduction in post-surgery weight loss, improvement in QoL, and maintenance of nutritional status.
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