Assessment of Diet Quality and Adherence to Dietary Guidelines in Gastrointestinal Cancer Survivors: A Cross-Sectional Study

Abstract

Diet quality among short- and long-term gastrointestinal (GI) cancer survivors with different tumor sites was investigated compared to a reference population cohort. Diet quality of GI cancer survivors (n = 307) was compared to an age- and sex-matched reference population with no history of cancer (n = 3070). All were selected from Lifelines, a population-based cohort. GI cancers were defined as having a history of cancer of the bowel, esophagus, or stomach. Diet quality was assessed by a self-administrated food frequency questionnaire in terms of: (i) Lifelines Diet (LLD) scores, where higher scores indicate higher diet quality; (ii) the adherence to dietary guidelines, quantified by the percentage of meeting dietary recommendations, as given by Dutch dietary guidelines; and (iii) the mean daily intake of food components. All analyses were adjusted for lifestyle factors. Diet scores in GI cancer survivors were not different from the reference population (OR = 0.97, 95% CI: 0.73–1.23). Stratification for time since diagnosis and tumor site gave similar results. The intake of vegetables, unsweetened dairies, and nuts and legumes was almost 50% lower than the recommended amount, and the mean intake of unhealthy food components was at least one serving/day among GI cancer survivors, as well as in the reference population. In the long run, GI cancer survivors do not differ from the reference population in their diet quality. In conclusion, both groups can improve their diet quality.

Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment

“…Interestingly, our finding that more of the subjects with higher education changed their dietary habits in a healthier direction was consistent with the findings of other studies [ 13 , 48 ]. It is well-established that individuals with a higher socioeconomic status tend to adhere to health recommendations better, likely due to the higher chance of health education and greater accessibility to healthcare [ 49 , 50 ].…”

“…Eating a diet high in protein and fiber, and low in simple carbohydrates and sugars, is also recommended, to help manage the symptoms of dumping syndrome and dyspepsia [ 12 ]. However, it is widely recognized that cancer survivors are likely to encounter multiple barriers that impact their adherence to nutritional recommendations, such as clinical (i.e., chronic pain, altered sense of food taste, indigestion [ 13 ], and metabolic changes in the gastrointestinal hormones of energy homeostasis [ 14 , 15 ]) or environmental (i.e., a low cognition of risk behaviors [ 16 ], and family/social support [ 17 ]) barriers. Therefore, helping survivors make sustainable behavior changes to follow the guideline, with consideration given to the barrier factors, is also important.…”

A influência da alimentação na prevenção e tratamento de Câncer de Cólon: uma revisão sistemática

“…Além disso, foi observado maior ingestão de alguns grupos de alimentos saudáveis, como peixes e produtos de grãos integrais, entre os sobreviventes de câncer GI. No entanto, as recomendações dietéticas para outros alimentos saudáveis não foram atendidas nem para sobreviventes de câncer GI, nem para a população de referência (MOAZZEN et al, 2020). Outro assunto em questão é apresentado por Xu et al (2018), a imunonutrição é benéfica para pacientes com câncer colorretal submetidos à cirurgia.…”

Factors affecting the change in fruit and vegetable intake and adherence to a diet plan in patients with gastric cancer

“… 10 For instance, the consumption of vegetables, unsweetened dairy products, and nuts by gastrointestinal cancer survivors was nearly 50% lower than the recommended amounts, and these individuals were found to have at least one serving of unhealthy foods per day. 15 Adopting a healthy diet may be difficult to initiate and maintain, thereby highlighting the importance of greater knowledge of the factors associated with changes in behavior for healthier eating.…”