Adapting the diet of oncology patients according to the stage of their illness and treatment ensures a good nutritional state. If the patient is well nourished, there will be less risk of malnutrition, their immune system will be stronger and treatments will be more effective. The most important aspects to take into account in order…
While healthcare is becoming more patient-centred, evidence-based nutrition interventions are still not accessible to all patients with cancer. As nutrition interventions directly improve clinical and socioeconomic outcomes, patient-centred care is not complete without nutrition care. While awareness of the negative impact of malnutrition on clinical outcomes, quality of life, and functional and emotional wellbeing in…
Endocrine disruptors (EDs) are chemical compounds that interfere with the function of hormones and can have adverse effects on both human health and wildlife. These compounds are found in everyday products such as plastics, condoms, baby products, cosmetics and/or pesticides among others. Exposure to these substances can have long-term effects, such as increased incidence of…
In 2019, the EAT-Lancet commission published the characteristics of the planetary diet, the basis of the plant-based diet. Its impact was so great that in 2022, the various European food safety agencies published new sustainable dietary and physical activity recommendations based on the planetary diet. The concept of a ‘plant-based diet’ varies greatly in its…
A diagnosis of cancer is a difficult time for both patients and their families. It can cause many psychological, physical and spiritual challenges for patients living with the disease. It is understandable, therefore, to understand the search for help to combat the disease itself or to alleviate the side effects of treatment through diet. But…
A Dietitian is a health professional with a university degree, recognized as an expert in food, nutrition and dietetics, with the capacity to intervene in the diet of a person or group. According to the European Federation of the Associations of Dietitians (EFAD): ‘Dietitian is a qualified and legally recognised person to be able to…
The European Atlantic coast stretches over eight thousand kilometres, from Portugal to Norway. Its marine resources and climatic characteristics have led to similarities in food and gastronomic habits. The North Atlantic climate is cooler, with shorter summers and consequently lower agricultural yields. This did not prevent the development of the Scandinavian culinary tradition, which is…
