Resumo

GARCIA ROJAS VAZQUEZ, L. E.; TRUJANO-RAMOS, L. A.  e  PEREZ-RIVERA, E.. Nutritional risk factors in patients with head and neck cancer in Oncology Care Center Michoacan State. Nutr. Hosp. [online]. 2013, vol.28, n.5, pp.1483-1486. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2013.28.5.6752.

The head and neck cancer in Michoacan, Mexico, ranks as the third most common cancer and accounts for 12% of deaths. The increase in malnutrition in a patient with this disease has been associated with increased mortality. Material and methods: We studied prospectively 30 patients of both sexes, aged 18 years with head and neck cancer in the Cancer Care Center of Michoacan. In the evaluation period since August 2010 to August 2011. Formats were used VGS-Oncology (Subjective Global Assessment), NRS 2002 (Nutritional risk screen) and Guss (Gugging Swallowing Screen), through which nutritional risk was determined, and established the swallowing capacity of the study population. Results: In our study, 53.3% of the population had moderate malnutrition according to the VGS Oncology, 33% weight loss record. The NRS 2002 show that 43.3% is at risk of malnutrition. The degree of dysphagia is shown more often in older patients, cancer type and stage of illness. Conclusions: Nutritional risk scales relate directly proportional to tumor location and stage, as well, there are other different oncological factors involved in the patient's nutritional deterioration. Therefore it is of vital importance to have a nutritionist as part of the multidisciplinary team, to detect the nutritional risk and to be able to handle it in an opportune way.

Palavras-chave : Malnutrition; Head and neck cancer; Dysphagya; Nutritional risk.

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