When cancer patients receive chemotherapy, they often experience side effects that make eating difficult—like nausea, vomiting, and changes in how food tastes. A new study from Ethiopia talked to 26 cancer patients about these eating challenges and how they cope. Researchers found that these symptoms are worst at the beginning of treatment and can make patients feel weak, sad, and unable to work. Many patients also struggle to afford healthy food and don’t get enough help from doctors about what to eat. The study shows that cancer centers need to hire nutrition experts and provide better support to help patients eat well during treatment.

The Quick Take

  • What they studied: How cancer patients in Ethiopia experience eating problems during chemotherapy and what makes these problems better or worse
  • Who participated: 26 cancer patients receiving chemotherapy at a major hospital in Addis Ababa, Ethiopia, selected to represent different ages, genders, and cancer types
  • Key finding: Eating problems are most severe early in treatment and cause real hardship—patients lose weight, feel depressed, and can’t do daily activities. Money problems and lack of nutrition advice make things worse.
  • What it means for you: If you or someone you know is getting chemotherapy, know that eating struggles are normal and expected. Hospitals should provide nutrition specialists and financial help to make eating easier during cancer treatment. This research suggests these supports could significantly improve how patients feel and recover.

The Research Details

Researchers conducted in-depth, one-on-one interviews with 26 cancer patients in Ethiopia between November 11-29, 2024. They asked patients to describe their personal experiences with eating problems during chemotherapy. All interviews were recorded and written down word-for-word in Amharic (the local language), then translated to English. The researchers then carefully read through all the interviews multiple times to find common patterns and themes in what patients experienced. This approach, called interpretative phenomenological analysis, is designed to deeply understand how people experience health challenges in their own words and contexts.

This research method is important because it captures the real, lived experiences of patients rather than just measuring symptoms with numbers. By listening to patients’ stories, researchers can understand not just what symptoms happen, but how those symptoms affect daily life, emotions, and relationships. This is especially valuable in Ethiopia, where there’s been little research on how cancer patients handle eating problems, and where resources and healthcare systems are different from wealthy countries.

This study has several strengths: it involved enough patients to find clear patterns (26 people), used a well-established research method, and included diverse patients with different backgrounds. The researchers continued interviewing until they heard the same themes repeatedly, which shows they captured the full picture. However, the study only included patients from one hospital in one city, so results may not apply everywhere in Ethiopia or other countries. The study describes experiences but doesn’t compare different treatment approaches, so it can’t prove which interventions work best.

What the Results Show

Three major themes emerged from patient interviews. First, patients experienced significant ‘symptom burden’—nausea, vomiting, and taste changes were worst during the first weeks of treatment and made it hard to eat normal foods. These symptoms caused physical weakness, sadness, and prevented patients from working or caring for their families. Second, patients developed very individual food preferences—some could only eat certain foods that didn’t trigger nausea, and these preferences changed frequently. Third, patients felt they weren’t getting enough nutritional support from their healthcare team. Many didn’t receive clear advice about what to eat, some received conflicting information from different sources, and hospital food didn’t meet their needs or preferences.

The study revealed that money was a major barrier—many patients couldn’t afford the nutritious foods they needed because chemotherapy is expensive and leaves families with little money for food. Patients also received nutritional misinformation from friends, family, and online sources, which sometimes led them to avoid healthy foods or try ineffective remedies. Hospital meals didn’t satisfy patients because they didn’t match local food preferences or account for individual taste changes. Patients felt isolated in their struggles and wished they had more guidance from nutrition experts.

Previous research in wealthy countries has shown that eating problems during chemotherapy are common, but this is one of the first detailed studies from Africa exploring how patients actually experience these challenges. The findings align with international research showing that taste changes and nausea are major problems, but this study highlights unique challenges in resource-limited settings—particularly financial barriers and limited access to nutrition specialists that aren’t as prominent in wealthier healthcare systems.

This study only included patients from one hospital in Ethiopia’s capital city, so findings may not represent rural areas or other regions. The study captured experiences at one point in time rather than following patients over months, so it doesn’t show how problems change as treatment continues. The researchers didn’t compare different types of support or interventions, so they can’t prove which solutions work best. Additionally, the study was conducted over just 19 days, which is a short timeframe, and only included 26 patients, which is a relatively small group.

The Bottom Line

Cancer patients undergoing chemotherapy should expect eating difficulties, especially in the first weeks of treatment, and should know this is a normal side effect (moderate confidence). Patients should ask their healthcare team for a nutrition specialist or dietitian to help plan meals that work with their changing tastes and stomach (strong recommendation). Hospitals and cancer centers should provide nutrition counseling, financial assistance for food, and culturally appropriate meals (strong recommendation based on patient needs). Patients should be cautious about nutritional advice from non-medical sources and verify information with their healthcare team (moderate confidence).

Cancer patients receiving chemotherapy should absolutely care about this research, as it directly describes their likely experiences. Family members and caregivers should understand that eating problems are expected and not the patient’s fault. Healthcare providers, hospital administrators, and policymakers in Ethiopia and similar settings should prioritize nutrition support as part of cancer care. Patients in wealthy countries may find some insights helpful, but their access to nutrition specialists is typically better. People without cancer don’t need to apply these findings but may benefit from understanding what cancer patients experience.

Eating problems typically appear within the first week or two of starting chemotherapy and are often worst during the first month of treatment. With proper nutrition support and coping strategies, many patients report improvement as their body adjusts, though problems may return with each new round of chemotherapy. Full recovery of normal eating patterns may take weeks to months after treatment ends. Patients should expect this to be a gradual process rather than a quick fix.

Want to Apply This Research?

  • Track daily food intake and eating-related symptoms: record what you ate, portion sizes, any nausea or taste changes, and your energy level (1-10 scale). Note which foods were tolerable and which triggered symptoms. This creates a personal pattern that helps identify what works for you.
  • Use the app to plan small, frequent meals (5-6 per day) instead of three large meals, which many cancer patients find easier to manage. Set reminders to eat even when not hungry, and log which foods felt good to eat. Share this food diary with your nutrition specialist to get personalized recommendations.
  • Weekly review: check your app data to see which foods consistently work well and which trigger problems. Track your weight weekly if possible, as maintaining weight is important during treatment. Monthly check-ins with your healthcare team using this data helps them adjust your nutrition plan as your treatment progresses and your body changes.

This research describes patient experiences with eating problems during chemotherapy in Ethiopia and should not replace personalized medical advice. If you are undergoing chemotherapy or cancer treatment, please work with your oncology team and a registered dietitian nutritionist for guidance specific to your situation. Eating problems during cancer treatment are serious and can affect your health and recovery—always discuss symptoms and nutritional concerns with your healthcare provider. This article is for educational purposes and does not constitute medical advice.