Dietary habits of lung cancer patients from the Lower Silesia region of Poland

Zabłocka‐Słowińska, Katarzyna; Porębska, Irena; Gołecki, Marcin; Prescha, Anna; Pieczyńska, Joanna; Kosacka, Monika; Ilow, Rafał; Grajeta, Halina; Jankowska, Renata; Biernat, Jadwiga

doi:10.5114/wo.2015.54084

Cited by 5 publications

(4 citation statements)

References 27 publications

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“…The changes in energy and nutrients intake are especially visible when we take into account separated cycles of cytotoxic chemotherapy [ 12 ]. Usually, the changes in energy intake are directly related to body weight changes [ 19 ]. Especially, as pointed out Grosvenor et al .…”

Section: Discussionmentioning

confidence: 99%

Link between diet and chemotherapy related gastrointestinal side effects

Mardas¹,

Mądry²,

Stelmach-Mardas³

2017

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Aim of the studyTo evaluate an association between food products consumption, dietary intake and the incidence of selected gastrointestinal symptoms (nausea, vomiting, diarrhea and constipation) in cancer patients undergoing chemotherapy.Material and methodsFifty six women receiving chemotherapy for ovarian cancer were eligible for the study. Anthropometrical measurements were assessed. The dietary intake was evaluated by 24-hours food records. The association between the consumption of selected food products and gastrointestinal symptoms incidences was assessed by modified semi-quantitative food frequency questionnaire including 77-different food items that was developed and applied in cancer patients undergoing chemotherapy.ResultsBMI values indicated 9%, 45%, 30% and 16% of patients as underweight, normal weight, overweight and obese respectively. Only 23% and 32% of patients never experienced nausea and constipation when 43% and 45% never experienced vomiting and diarrhea. Nausea was promoted by oils, constipation by chocolate and chocolate products and diarrhea by dairy products, stone fruit and apple. Significant inverse correlations were found between vomiting and the intake of energy, fat, protein, carbohydrates, B groups vitamins, vitamin D, phosphorus and zinc. The difference in energy intake between marginal values of vomiting incidence exceeded 400 kcal.ConclusionsDietary intake as well as specific food products influence on gastrointestinal side effect of chemotherapy in cancer patients. The dietary approach based on either exclusion or limited intake of selected food products and improvement of diet could reduce and prevent chemotherapy induced gastrointestinal symptoms therefore should be taken under consideration in clinical practice.

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Section: Discussionmentioning

confidence: 99%

Link between diet and chemotherapy related gastrointestinal side effects

Mardas¹,

Mądry²,

Stelmach-Mardas³

2017

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“…The main risk factors of lung cancer are cigarette smoking, occupational and genetic factors, as well as exposure to carcinogenic substances present in the air [ 2 , 3 ]. Dietary habits may, to some extent, modify the risk of its development [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Total antioxidant status in lung cancer is associated with levels of endogenous antioxidants and disease stage rather than lifestyle factors – preliminary study

Zabłocka‐Słowińska¹,

Porębska²,

Gołecki³

et al. 2016

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Aim of the studyDecreased total antioxidant capacity (TAC) has been reported in different neoplasms, including lung cancer. However, no study concerning the relationship between endogenous antioxidants, lifestyle factors, and TAC has been conducted among lung cancer patients. The purpose of the study was to investigate the associations between endogenous antioxidants, severity of disease, lifestyle factors, and TAC in lung cancer patients.Material and methodsThe study was conducted among 59 lung cancer patients. The levels of total antioxidant status (ATBS method), endogenous antioxidants, and C-reactive protein were measured in patients’ sera automatically. Dietary habits of the subjects were evaluated based on the Food Frequency Questionnaire (FFQ) on the day of admission to hospital.ResultsWe found a positive correlation between serum albumin, uric acid (UA), and TAC and a negative correlation between CRP and TAC. Moreover, TAC was significantly positively associated with disease stage. We did not find any significant relationship between the frequency of selected food consumption and TAC in lung cancer patients, except for a positive correlation between the frequency of refined cereal products consumption and TAC level. Smoking status did not correlate with TAC.ConclusionsTotal antioxidant status of lung cancer patients results from their disease stage and levels of endogenous antioxidants rather than from lifestyle factors. The lack of influence of diet and smoking on the TAC presumably result from disturbed homeostasis in which cancer, while developing, could determine the redox state to a greater extent than lifestyle factors.

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“…We were able to identify three well documented case control studies [77,81,82], and two studies with scant data [74,83]. Xu and Cai [82] and Zhong et al [77] found a decrease in lung cancer by GT in Chinese patients.…”

Section: Case-control Studiesmentioning

confidence: 99%

Green Tea and Its Extracts in Cancer Prevention and Treatment

et al. 2017

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Green tea (GT) and green tea extracts (GTE) have been postulated to decrease cancer incidence. In vitro results indicate a possible effect; however, epidemiological data do not support cancer chemoprevention. We have performed a PubMED literature search for green tea consumption and the correlation to the common tumor types lung, colorectal, breast, prostate, esophageal and gastric cancer, with cohorts from both Western and Asian countries. We additionally included selected mechanistical studies for a possible mode of action. The comparability between studies was limited due to major differences in study outlines; a meta analysis was thus not possible and studies were evaluated individually. Only for breast cancer could a possible small protective effect be seen in Asian and Western cohorts, whereas for esophagus and stomach cancer, green tea increased the cancer incidence, possibly due to heat stress. No effect was found for colonic/colorectal and prostatic cancer in any country, for lung cancer Chinese studies found a protective effect, but not studies from outside China. Epidemiological studies thus do not support a cancer protective effect. GT as an indicator of as yet undefined parameters in lifestyle, environment and/or ethnicity may explain some of the observed differences between China and other countries.

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Dietary habits of lung cancer patients from the Lower Silesia region of Poland

Cited by 5 publications

References 27 publications

Link between diet and chemotherapy related gastrointestinal side effects

Link between diet and chemotherapy related gastrointestinal side effects

Total antioxidant status in lung cancer is associated with levels of endogenous antioxidants and disease stage rather than lifestyle factors – preliminary study

Green Tea and Its Extracts in Cancer Prevention and Treatment

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