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Personalized Cooking and Nutrition Guidance and Physical Activities Program to Reduce Muscle Loss in Advanced Cancer

NCT07466862 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 200

Last updated 2026-04-02

No results posted yet for this study

Summary

People with advanced cancer often lose muscle over time. This can make them weaker, more tired, and reduce their quality of life. Many patients also struggle to eat because of changes in taste, smell, or appetite.

This study evaluates a new way to help slow muscle loss and support daily functioning.

The approach combines personalized food and cooking guidance with close nutrition demands support. The goal is to help patients eat better in a way that fits their personal needs.

It is hypothesized that this close, personalized treatment improves muscle loss and the quality of life of adults with advanced cancer who are receiving chemotherapy.

The study focuses on people with mild to moderate muscle mass loss currently undergoing or about to start chemotherapy and aims to slow further decline in their muscle mass.

The approach is designed to be practical and suitable for everyday life during cancer treatment.

About 200 adults with advanced cancer who are receiving, or about to receive, chemotherapy will take part in this study.

The study will take place at the Davidoff Cancer Center in Israel and will last 6 months.

Participants will be randomly assigned to one of two groups. One group will receive standard nutrition care from dietitians as well as ongoing physical activities programing and monitoring.

The other group will receive the same care, plus personalized cooking and food guidance tailored to their taste and smell changes. This group will also receive care based on careful measurements of their body's energy needs, body composition, and muscle strength.

These measurements will help the dietitian to offer more precise and personalized nutrition guidance over time.

Both groups will also receive advice about physical activity. Researchers will follow changes in muscle strength, physical function, nutrition status, and quality of life during the study.

The results will help determine whether personalized food and cooking support can better protect muscle mass and well-being in people with advanced cancer.

Conditions

Interventions

BEHAVIORAL

Oncology Dietitian's Standard of Care

Standard-of-care dietary management for cancer patients.

BEHAVIORAL

Personalized Culinary and Nutrition Therapy

Personalized culinary advice based on each patient's specific taste and smell profile, along with close monitoring and management of the patient's metabolism (resting energy expenditure, body composition, and hand strength) for ±6 months.

Sponsors & Collaborators

  • Gali Perel

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2026-04-30
Primary Completion
2028-06-30
Completion
2028-06-30

Countries

  • Israel

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT07466862 on ClinicalTrials.gov