In a significant move to enhance the well-being of cancer patients, the leading charity Maggie’s has announced plans to extend its dietary support services to all 27 of its centres across Great Britain. This expansion comes after a successful trial in partnership with the Royal Marsden NHS Foundation Trust in London, which has demonstrated the benefits of these nutrition lessons in helping patients navigate the dietary challenges posed by cancer and its treatments.
Many cancer patients often struggle with changes in taste, diminished appetite, and weight loss – issues that can significantly impact their recovery. Maggie’s centres have been providing advice and guidance on nutrition to patients since 2020, and the charity is now poised to roll out these services nationwide.
The workshops, led by cancer specialist dietitians, aim to debunk common myths about cancer and nutrition, such as the belief that sugar “feeds” and spreads the disease, or that dairy products should be avoided. Instead, the sessions empower patients to make informed decisions about their dietary needs during and after treatment.
Crucially, the partnership with the Royal Marsden has shown that these nutrition classes can also help reduce NHS waiting times. Patients who previously faced lengthy delays to access the Marsden’s own nutrition services were instead referred to the Maggie’s sessions, which brought together groups of 10-15 people at a time. This allowed those with more complex nutritional needs to be seen one-on-one by Marsden staff.
“Cancer treatments can impact appetite, tastes and nutritional needs, and many people worry about what they should and shouldn’t be eating during treatment and beyond,” said Laura Lee, Maggie’s Chief Executive. “Group nutritional workshops at Maggie’s help people with cancer identify fact from fiction, encouraging them to follow a healthy, balanced diet but ultimately empowering them to make the best decisions for their individual needs.”
In a plea to Health Secretary, West Streeting, who was treated for kidney cancer in 2021, Lee emphasised the “win-win” nature of this approach: “People with cancer get timely, trusted nutrition support, which is vital, while the NHS benefits from reduced waiting lists.”
Isobel Booth, head of health information at the World Cancer Research Fund, welcomed Maggie’s plans, noting that “misinformation is everywhere and when someone is going through cancer treatment or in recovery, it’s even more important to get it right.” She added that the charity’s services can be “invaluable” in a context where appointments with NHS dieticians are in high demand.
As the government prepares to unveil its national cancer plan for England on World Cancer Day, Maggie’s expansion of its nutrition support services across the country represents a significant step forward in providing holistic, patient-centred care for those affected by this devastating disease.
