Rumle - Rolling Meal Delivery to Cancer Patients

Despite the fact that nutritional deterioration has been associated with patients’ functional impairment, the effect of individualized nutritional support or counselling to outpatients, focussing on ordinary food, have not yet been thoroughly explored (Ravasco P. et al. 2007)

​A few studies have investigated the effect of nutritional counselling on quality of life (QoL) in cancer patients after discharge (Ovesen et al. 1993, Persson et al. 2002, Isenring et al. 2004, Ravasco et al. 2005a, Ravasco et al. 2005b). However, there is to our knowledge not conducted any studies examining the effect of home delivered meals on QoL and other endpoints in outpatients suffering from cancer.

The overall objective of the study is to measure the effect of energy- and protein enriched home delivered meals vs. habitual diet in malnourished outpatients diagnosed with lung cancer. The study is designed as a 12-week randomized controlled intervention study. The study sample will consist of 40 outpatients at nutritional risk, under treatment for lung cancer at Copenhagen University Hospital Herlev, Denmark. To be included in the study, participants must have a nutritional risk score ≥ 3 according to NRS-2002 (Kondrup J. et al. 2003) and have a life expectancy > 12 weeks, among others.

The primary endpoint is the change in QoL from enrolment to the study. Secondary endpoints include CES-D depression score, ECOG performance status, weight change, handgrip strength, chair-stand test and estimated energy- and protein intake. Endpoints are assessed at baseline and after 6 and 12 weeks. Furthermore, the number of unplanned re-admissions to the hospital and mortality are investigated during the intervention period and 6 months post-intervention.

The intervention diet will consist of optional protein- and energy-dense main and in-between-meals. There will be 22 different main meals and 13 in-between meals to choose between. The meals are prepared by The Nordic Kitchen of Copenhagen University Hospital Herlev. The offered main meals will consist of a selection of warm dishes taken from the ordinary menu. The in-between meals are a collection of the Delights of Herlev (dishes previously shown to increase dietary intake among in-patients). The food will be delivered to the participants’ home 3 times per week, and participants can order one warm dish and ad libitum in-between meals for each day.

The project is planned to run from March to September 2014, and the study has received funding from Copenhagen University Hospital Herlev and the Capital Region of Denmark.

Professor Arne Astrup is head of research in the RUMLE study. Eva Leedo is the Project Manager.

RUMLE is registered on identified as NCT02093312, approved by the Ethical Committee, journal number: H-4-2013-FSP and declared to the Danish data protection agency.