Dietitians and researchers joining forces to tackle cachexia
16 June 2025
Dietitian Jenelle Loeliger and cancer researcher Professor Louise Cheng
Cancer cachexia is a complex wasting condition that affects up to 80% of people with advanced cancer.
It causes muscle loss, weight loss, fatigue and inflammation, and it not only impacts quality of life and treatment tolerance but also shortens survival.
Researchers, dietitians and a diverse multi-disciplinary team at Peter Mac are working side by side to better understand this condition and improve care for patients living with it.
Professor Louise Cheng leads Australia’s first program spanning basic discovery through to clinical research into cachexia, focussing on uncovering the biological drivers of cancer cachexia.
"Cachexia is more than just weight loss — it’s a systemic, whole-body response to cancer," Professor Cheng explains. "We’re trying to map out the biological signals that drive this process, with the goal of identifying new targets for treatment."
Her team investigates how tumours communicate with distant organs — particularly skeletal muscle and fat tissue — to trigger the metabolic changes that cause wasting.
Their research explores the roles of inflammatory cytokines, metabolic dysfunction, and key molecular pathways in cachexia, using preclinical models to test potential interventions.
But Professor Cheng says that real progress depends on strong clinical partnerships — particularly with dietitians.
"We can study the biology of cachexia in the lab — but dietitians see the day-to-day reality of how it affects people," she says. "Their insight helps shape our research questions, and their clinical expertise ensures our findings can be translated into real benefits for patients."
"Cachexia is incredibly complex — it’s not just about eating more. That’s why working with dietitians is so valuable. They help us understand the broader picture of nutrition, metabolism and patient care."
Dietitians play a crucial role in supporting patients before cancer cachexia develops to slow its progression – and after it occurs, when targeted, individually tailored dietary strategies can make a real difference to a patient’s quality of life, function, and ability to continue treatment.
Peter Mac’s Nutrition and Dietetics team, jointly led by Jenelle Loeliger and Belinda Steer, is actively involved in applying research insights into patient care.
"Our dietitians are part of a multidisciplinary effort to tackle this poorly understood but common condition," says Jenelle. "By working alongside researchers, oncologists, physiotherapists and palliative care teams, we’re helping to ensure our patients receive holistic, evidence-informed care."
"There’s no one-size-fits-all approach," she adds. "That’s why collaboration is key — every patient’s experience of cachexia is different, and our support needs to reflect that."
The team create tailored nutrition plans for each patient based on their appetite, symptoms, energy and protein needs and treatment side-effects.
“The goal is to maximise nutritional intake in sensible, realistic ways”, Jenelle adds.
The partnership between scientists and clinicians is helping to illuminate a path forward — with dietitians playing a central role in ensuring research discoveries are translated into tangible, compassionate support for patients.
As we celebrate Dietitians Week, Peter Mac acknowledges the crucial contribution of our dietitians in tackling one of cancer care’s most challenging complications.