The beginning of an idea
The development of practical knowledge to help patients to eat while undergoing cancer treatment was launched at Alícia in 2006. The drive came all from Dr Josep Baselga, a worldwide leader of oncology research, sadly deceased in 2021. Since then, our laboratory, which is focused on responsible food, has not ceased to innovate. With many proposals and recipes specifically designed by a multidisciplinary team of chefs, nutritionists, technologists, and experts in food culture.
How was the project born?
Eating through Cancer Treatment is a social project, promoted by Catalunya La Pedrera Foundation and developed by Alícia, in cooperation with other leading organisations. The project began in 2008 after receiving some requests from professionals, patients and caregivers. All of them expressed the need for practical, rigorous, and quality information on food for different types of tumours.
It was at that point that Alícia got in touch with the Catalan Institute of Oncology (ICO), joining to the project shortly afterwards. They provided knowledge and experience through their Functional Unit of Clinical Nutrition team in the Hospitalet’s ICO.
How it is developed
Health professionals, experts, patients, and relatives were involved since the start via focal groups. Learning first-hand the real needs in the field of nutrition during the disease treatment. Organisations and professionals of reference have been incorporated along the process of developing and expanding knowledge.
- Tarsila Ferro , Director of Innovation and Quality at ICO Hospitalet. Catalan Institute of Oncology. Member 26190 (College of Nurses of Barcelona).
- Lorena Arribas , dietician-nutritionist. Clinical Nutrition Functional Unit of the ICO Hospitalet. Catalan Institute of Oncology. Member CAT000762 (College of Dietitians-Nutritionists of Catalonia).
- Laura Hurtós , dietician-nutritionist. Clinical Nutrition Functional Unit of the ICO Hospitalet. Catalan Institute of Oncology. Member CAT000154 (College of Dietitians-Nutritionists of Catalonia).
- Regina González , dietician-nutritionist. Clinical Nutrition Functional Unit of the ICO Hospitalet. Catalan Institute of Oncology.
- Dr. Inma Peiró, doctor specialist in endocrinology and nutrition. Clinical Nutrition Functional Unit of the ICO Hospitalet. Catalan Institute of Oncology. Member 42405 (College of Physicians of Barcelona).
- Eduard Fort , specialist pharmacist, Clinical Nutrition Functional Unit of the ICO Hospitalet. Catalan Institute of Oncology.
- Dr. Francesc Casas , radiotherapeutic oncologist. Clinical Hospital of Barcelona. Member 21405 (College of Physicians of Barcelona).
- Dr. Begoña Mellado, Medical oncologist specializing in urological cancer. Clinical Hospital of Barcelona. Member 26503 (College of Physicians of Barcelona).
- Núria Mundó , dietitian-nutritionist. Clinical Hospital of Barcelona.
- Victoria Castell , head of the Planning, Audit and Risk Assessment Service. Catalan Food Safety Agency (ACSA).
- Verònica Herrera , Dietetics and Clinical Nutrition Unit. Bellvitge University Hospital. Member CAT000267 (College of Dietitians-Nutritionists of Catalonia).
- Serafín Murillo , dietitian-nutritionist specialized in diabetes. Sant Joan de Déu Hospital in Barcelona. Member CAT0743 (College of Dietitians-Nutritionists of Catalonia).
The information and materials generated are gathered in the “Eating during Cancer Treatment” collection. Guidelines with dietary and culinary recommendations to facilitate day-to-day food management for people undergoing treatment of different types of cancers.
Other publications and websites on food and cancer provide general information, answer questions, and clarify the most widespread myths and beliefs during treatment. However, this one, gathers also information targeted to specific locations with customisable recommendations to different types of tumours.
Its mission: to support good nutrition
The main goal lies on helping people with cancer to maintain an optimal nutritional state, explaining them the basics of nutrition to be followed after being diagnosed with cancer. The contents developed aim to give a more specific dietary advice on how to eat during the different phases of treatment and during the onset of the most common side effects, which can affect the digestive system and, therefore, the appetite and tolerance to diet.
Seven guides have been published since 2014. This web portal has recently been launched with all the updated contents. As a result, the project is constantly being revised and expanded, and Alícia continues to work on new contents and publications.
The project is endorsed by the College of Dietitians-Nutritionists of Catalonia (CoDiNuCat) and the Spanish Society of Clinical Nutrition and Metabolism (SENPE).
