I N TRODUC TIONUpper gastrointestinal (UGI) cancers, specifically oesophageal and gastric cancers, account for almost 10% of new cancer cases globally and approximately 13% of cancer mortality. 1 Surgical resection, with or without neoadjuvant and adjuvant therapies, remains the basis of curative intent treatment for this cancer group. These procedures are significant and not without a high risk of complications, such as anastomotic leak and impacts on morbidity, mortality and quality of life (QOL), which are of significant concern to medical teams. [2][3][4][5] Post major UGI surgery, enteral or parenteral nutrition or the timing or type of oral diet, is a significant consideration known to affect postoperative recovery and the ability to tolerate adjuvant treatment. 5 Despite its importance, there
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