由于肿瘤本身及手术、放化疗等治疗因素影响,肿瘤患者常出现食欲下降。 食欲下降导致的营养摄入不足易引起 营养不良和恶液质,可使肿瘤患者对抗肿瘤治疗的耐受性及疗效降低、生活质量下降,严重影响患者生存预后。 在病程中准 确评估患者食欲,结合营养筛查与评估,尽早发现患者营养风险并给予个体化的营养治疗,有利于改善患者食欲与营养状况、 预防或延缓病程进展、提高治疗耐受性,对于改善患者的预后及生活质量具有积极意义。 为规范肿瘤患者食欲下降的营养诊 疗,提高救治效果,本共识根据国内外现有研究成果,综合有关专家意见和临床经验,阐述了肿瘤患者食欲下降的定义与发生 机制,提供了厌食/ 恶液质评价量表、肿瘤患者食欲症状问卷、食欲刻度尺等食欲评价工具,并且给出了肿瘤患者食欲下降的 营养治疗建议。 希望本共识的发布可以提高临床医护人员及临床营养(医)师对于肿瘤患者食欲下降的识别、评估和营养治 疗水平,使患者临床获益。

Cancer patients often have decreased appetite due to the influence of disease factors and treatments methods such as surgery radiotherapy and chemotherapy. The lack of nutritional intake caused by decreased appetite may result in malnutrition and cachexia which in turn reduces the tolerability and efficacy of anticancer treatments leads to decreased quality of life and severely affects prognosis and survival of cancer patients. Accurate evaluation of patient􀆳s appetite and combined with nutritional risk screening and nutritional assessment during the course of the disease can identify the patients at nutritional risk as early as possible and give individualized nutritional support which is beneficial for improving appetite and nutritional status preventing or delaying the progression of the disease course and increasing treatment tolerability. It is of positive significance to improve the prognosis and quality of life of patients. In order to standardize the nutritional diagnosis and treatment of cancer patients with decreased appetite and improve the treatment effect this expert consensus is presented based on the existing research findings at home and abroad combining the expert opinions and clinical experience to elucidate the definition and mechanism of loss of appetite in cancer patients and provide appetite assessment tools such as anorexia / cachexia subscale appetite and symptom questionnaire and appetite scale and then give nutritional recommendations for cancer patients with poor appetite. We hope that the consensus release can improve the identification evaluation and nutritional treatment of cancer patients with decreased appetite by clinical medical staffs and clinical nutritionists and increase the clinical benefits of the patients.