The impact of pre‐surgery nutrition intervention on weight loss, nutrition status, and quality of life in colorectal cancer patients with elective surgery

Abstract 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.