DEVELOPMENT OF A PROTEIN -ENRICHED ICE CREAM FOR PATIENTS UNDERGOING CANCER TREATMENT

Resumo

Cancer is one of the diseases with the greatest impact on public health worldwide. Despite advances in oncological therapies, the disease still represents a major challenge for healthcare systems. According to the International Agency for Research on Cance r, there were approximately 20 million new cancer cases worldwide. In Brazil, an estimated 704,000 new cases were reported (National Cancer Institute, 2023). In the country, cancer remains among the leading causes of illness and death, requiring attention from the Brazilian Unified Health System due to the challenges faced by oncology patients in maintaining quality of life during treatment. Among the main challenges of cancer treatment, sarcopenia and oral mucositis stand out. These conditions compromise f ood intake, quality of life, and therapeutic efficacy. In this context, nutritional strategies, such as the development of a protein -enriched ice cream associated with oral cryotherapy, may help preserve muscle mass and reduce discomfort caused by mucositi s. Thus, a combined approach integrating nutritional support and cryotherapy could positively impact the quality of life of patients undergoing cancer treatment. Given the above, the present project aims to develop and characterize a high -protein ice cream formulation directed toward the nutritional needs of cancer patients undergoing chemotherapy. The hypothesis of this study is that the formulation will present adequate nutritional composition and microbiological safety, in addition to promoting increased protein intake, potentially contributing to the prevention of sarcopenia and the reduction of oral discomfort associated with mucositis in oncology patients undergoing chemotherapy. This is an experimental study with a quantitative approach. The ice cream formulation will be developed using a high-protein nutritional supplement providing 18 g of protein per serving, enriched with omega-3, leucine, and minerals, in addition to conventional ingredients such as milk, coconut oil, stabilizers, emulsifiers, hon ey, and flavoring agents. Proximate composition analyses will be performed, including determination of protein, lipid, carbohydrate, and ash contents, as well as microbiological analyses to evaluate sample quality according to standardized methodologies es tablished by the Adolfo Lutz Institute. It is expected that a high - protein ice cream suitable for the nutritional needs of patients undergoing cancer treatment will be developed. The product should present a balanced nutritional composition and microbiolog ical safety. It is also expected that its consumption will contribute to increased protein intake, assisting in the prevention of sarcopenia. Furthermore, the low temperature and protein supplementation may help reduce the severity of mucositis. Therefore, the formulation has the potential to improve the quality of life of these patients.