Evaluation of the relationship between nutrition and cancer: a view of the impact on nutritional status and quality of life of cancer patients

Introduction: Cancer is one of the most complex problems facing the Brazilian health system, according to data from the National Cancer Institute (INCA), inadequate food and nutrition is classified as the second causality that can be prevented, since food have an ability to interfere in the stimulation of development or protection against tumors. Moreover, such pathology and its associated treatments have as consequence several metabolic alterations and side effects that interfere in the nutritional state of the patient and in their quality of life. Objective: To analyze the food consumption of cancer patients, referring to the period prior to diagnosis, and aspects related to nutritional status and quality of life after the discovery of the disease. Methods: Cross-sectional design with a sample of 70 individuals. Three questionnaires were used: "How is your food?", To evaluate the food profile; WHOQOL-bref, referring to the analysis of the quality of life and the Global subjective evaluation - produced by the patient (ASG-PPP), to verify the nutritional status. Results: Results showed some dietary habits considered as risks for the development of cancer. Regarding nutritional status and quality of life (QoL), the great majority were well nourished (Category A - ASG: 91%) and median QoL (66.41%). Conclusion: The presence of some dietary behaviors considered as risk may have contributed to the development of cancer in these individuals, however for more consistent affirmation it is necessary to carry out further studies. Nevertheless, the presence of this pathology did not significantly affect their respective nutritional status and quality of life.