Abstract
Esophageal cancer (EC) is frequently associated with gastrointestinal side effects that contribute to high rates of malnutrition. The objective of this review was to summarize the research on nutritional interventions during EC treatment and formulate recommendations for nutrition care. Recommendations include (1) nutritional assessment using screening tools, (2) dietitian-driven interventions using nutrition protocols, (3) immune-enhanced nutrition administered perioperatively, (4) parenteral nutrition administered concurrently with enteral nutrition and lipid emulsions containing omega-3 fatty acids, and (5) dietitian-driven nutrition therapy until intake meets nutritional goals. Patient outcomes are improved when dietitians plan and implement nutritional interventions throughout EC treatment.