Diet quality indices and changes in cognition during chemotherapy

Crowder, Sylvia L.; Welniak, Taylor; Hoogland, Aasha I.; Small, Brent J.; Rodriguez, Yvelise; Carpenter, Kristen M.; Fischer, Stacy; Li, Daneng; Kinney, Anita Y.; Rotroff, Daniel M.; Mariam, Arshiya; Brownstein, Naomi C.; Reich, Richard R.; Hembree, Tim; Playdon, Mary C.; Arthur, Anna E.; Vieytes, Christian A. Maino; Li, Zonggui; Extermann, Martine; Kim, Richard; Berry, Donna L.; Jim, Heather

doi:10.1007/s00520-022-07513-5

Cited by 4 publications

(1 citation statement)

References 39 publications

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“… 15 , 16 A longitudinal study examining prechemotherapy diets proposed that consuming more monounsaturated fat and less saturated fat might protect against cognitive decline. 17 Additionally, a study protocol was published aiming to investigate the effects of exercise interventions. 18 However, it's crucial to consider that some cancer survivors may experience distressing symptoms like gastrointestinal issues and fatigue before and during chemotherapy.…”

Section: Preventionmentioning

confidence: 99%

Chemotherapy-related cognitive impairment: What we need to know and what we can do

Miyashita

2024

Asia-Pacific Journal of Oncology Nursing

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Section: Preventionmentioning

confidence: 99%

Chemotherapy-related cognitive impairment: What we need to know and what we can do

Miyashita

2024

Asia-Pacific Journal of Oncology Nursing

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Diet and neuroplasticity

Wingo,

Ferguson,

Roccati

et al. 2025

Encyclopedia of the Human Brain

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Association between diet quality and ovarian cancer risk and survival

Cao,

Esserman,

Cartmel

et al. 2024

JNCI: Journal of the National Cancer Institute

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Background Research on diet quality and ovarian cancer is limited. We examined the association between diet quality and ovarian cancer risk and survival in a large prospective cohort. Methods We utilized data from women in the prospective NIH-AARP Diet and Health Study enrolled from 1995-1996 and were 50-71 years old at baseline with follow-up through 12/31/2017. Participants completed a 124-item Food Frequency Questionnaire at baseline and diet quality was assessed via the Healthy Eating Index-2015 (HEI-2015), the alternate Mediterranean diet score (aMED), and the Dietary Approaches to Stop Hypertension score (DASH). Primary outcomes were first primary epithelial ovarian cancer diagnosis from cancer registry data, and among those diagnosed with ovarian cancer all-cause mortality. We used a semi-Markov multi-state model with Cox proportional hazards regression to account for semi-competing events. Results Among 150,643 participants with a median follow-up time of 20.5 years, 1,107 individuals were diagnosed with a first primary epithelial ovarian cancer. There was no evidence of an association between diet quality and ovarian cancer risk. Among those diagnosed with epithelial ovarian cancer, 893 deaths occurred with a median survival of 2.5 years. Better pre-diagnosis diet quality, according to the HEI-2015 (Quintile 5 vs Quintile 1 HR = 0.75 [0.60-0.93]) and aMED (Quintile 5 vs Quintile 1: HR = 0.68, [0.53-0.87]) was associated with lower all-cause mortality. There was no evidence of an association between DASH and all-cause mortality. Conclusions Better pre-diagnosis diet quality was associated with lower all-cause mortality after ovarian cancer diagnosis, but was not associated with ovarian cancer risk.

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Diet quality indices and changes in cognition during chemotherapy

Cited by 4 publications

References 39 publications

Chemotherapy-related cognitive impairment: What we need to know and what we can do

Chemotherapy-related cognitive impairment: What we need to know and what we can do

Diet and neuroplasticity

Association between diet quality and ovarian cancer risk and survival

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