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Simple Summary: Cancer cachexia (CC) is a syndrome affecting advanced cancer patients, causing inflammation, metabolic dysfunction, and a decline in quality of life. It increases the risk of mortality. Nutritional therapies are being tested for improving muscle metabolism in cancer patients, but no special therapies have been validated in clinical practice. Studies suggest increasing muscle protein synthesis through amino acids or protein intake, and physical activity can reduce muscle atrophy. This manuscript provides an overview of the preclinical and clinical approaches for the use of amino acids with and without exercise therapy to improve muscle metabolism in cachexia. Cancer cachexia is a multifaceted syndrome that impacts individuals with advanced cancer. It causes numerous pathological changes in cancer patients, such as inflammation and metabolic dysfunction, which further diminish their quality of life. Unfortunately, cancer cachexia also increases the risk of mortality in affected individuals, making it an important area of focus for cancer research and treatment. Several potential nutritional therapies are being tested in preclinical and clinical models for their efficacy in improving muscle metabolism in cancer patients. Despite promising results, no special nutritional therapies have yet been validated in clinical practice. Multiple studies provide evidence of the benefits of increasing muscle protein synthesis through an increased intake of amino acids or protein. There is also increasing evidence that exercise can reduce muscle atrophy by modulating protein synthesis. Therefore, the combination of protein intake and exercise may be more effective in improving cancer cachexia. This review provides an overview of the preclinical and clinical approaches for the use of amino acids with and without exercise therapy to improve muscle metabolism in cachexia. [ABSTRACT FROM AUTHOR]

Objective: Gait is a sensitive marker for functional declines commonly seen in patients treated for advanced cancer. We tested the effect of a combined exercise and nutrition programme on gait parameters of advanced‐stage cancer patients using a novel wearable gait analysis system. Methods: Eighty patients were allocated to a control group with nutritional support or to an intervention group additionally receiving whole‐body electromyostimulation (WB‐EMS) training (2×/week). At baseline and after 12 weeks, physical function was assessed by a biosensor‐based gait analysis during a six‐minute walk test, a 30‐s sit‐to‐stand test, a hand grip strength test, the Karnofsky Index and EORTC QLQ–C30 questionnaire. Body composition was measured by bioelectrical impedance analysis and inflammation by blood analysis. Results: Final analysis included 41 patients (56.1% male; 60.0 ± 13.0 years). After 12 weeks, the WB‐EMS group showed higher stride length, gait velocity (p <.05), six‐minute walking distance (p <.01), bodyweight and skeletal muscle mass, and emotional functioning (p <.05) compared with controls. Correlations between changes in gait and in body composition, physical function and inflammation were detected. Conclusion: Whole‐body electromyostimulation combined with nutrition may help to improve gait and functional status of cancer patients. Sensor‐based mobile gait analysis objectively reflects patients' physical status and could support treatment decisions. [ABSTRACT FROM AUTHOR]

Dietary intake, vitamin status and oxidative stress were evaluated in 17 elite male boxers. Ten of them frequently reduced body weight rapidly before competitions (Weight Loss Group) and 7 did not practice rapid weight loss (Control Group). Food record checklists, blood samples for determination of vitamin status and plasma glutathione levels were obtained during a week of weight maintenance, a pre-competition week and a post-competition week. The average dietary intakes in both groups were 33 ± 8 kcal·kg−1, 3.7 ± 1.1 g·kg−1carbohydrates, 1.5 ± 0.4 g·kg−1protein, 1.2 ± 0.4 g·kg−1fat and 2.2 ± 1.0 L water per day (excluding pre-competition week in Weight Loss Group). Energy (18 ± 7 kcal·kg−1), carbohydrate (2.2 ± 0.8 g·kg−1), protein (0.8 ± 0.4 g·kg−1), fat (0.6 ± 0.3 g·kg−1) and water (1.6 ± 0.6 L) consumption (P-values <0.001) and intakes of most vitamins (P-values < 0.05) were significantly reduced during the pre-competition week in the Weight Loss Group. In both groups, the intakes of vitamins A, E and folate were below recommended values throughout the three periods; however, blood vitamin and plasma glutathione levels did not change significantly. Our findings indicate a low-caloric and low-carbohydrate diet in elite boxers, regardless of participating in rapid weight loss or not. Apparently, the pre-competitional malnutitrition in the Weight Loss Group did not induce alterations in the vitamin and glutathione status. [ABSTRACT FROM AUTHOR]