Relationship between food perceptions and health-related quality of life in a prospective study with breast cancer patients undergoing chemotherapy

Marinho, Eduarda da Costa; Custódio, Isis Danyelle Dias; Ferreira, Isabela Borges; Crispim, Cibele Aparecida; Paiva, Carlos Eduardo; Maia, Yara Cristina de Paiva

doi:10.6061/clinics/2018/e411

Cited by 11 publications

(18 citation statements)

References 39 publications

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“…The present study included fifty-five BC women underwent CT, with a mean age of 51•5 (SD 10•1) years. Clinical, hormonal and therapeutic data have been described in recently published studies by our group (6)(7)(8) . There was a higher percentage of women with a low educational level (43•6 %, n 24) and income (52•7 %, n 29) ( Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, at T1 and T2, a daily EF was also associated with higher BHEI-R Total score, as well as the higher intake of Whole Grains group at T1. The systemic effect of CT can lead to undesirable adverse effects such as changes in eating perceptions, appetite reduction, nausea and vomiting (7,8,37) . These effects may negatively affect the dietary intake of BC women in terms of quantity and quality (6) , as well as resulting in changes in dietary hedonism during CT (7) .…”

Section: Discussionmentioning

confidence: 99%

“…The adverse effects of CT interfere negatively on daily dietary intake and perceptions related to food intake (6)(7)(8) . Food that was palatable is often rejected during CT, mainly due to changes in appetite, taste and nausea (7) .…”

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confidence: 99%

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The impact of a higher eating frequency on the diet quality and nutritional status of women with breast cancer undergoing chemotherapy

et al. 2019

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The present study investigated the association between eating frequency (EF), diet quality and nutritional status of fifty-five women with breast cancer (BC) undergoing chemotherapy (CT), with three follow-ups, before the first cycle (T0), after the intermediate cycle (T1) and after the last cycle of CT (T2). Dietary data were obtained by nine 24-h dietary recalls (24HR), and the Brazilian Healthy Eating Index Revised (BHEI-R) was used for qualitative analysis of diet. The average EF was established by adding the number of daily eating episodes in the three 24HR of each time. Anthropometric variables were obtained at three times. Women who reported higher EF (equal to or above median value (T0 and T1: 4·67; T2: 4·33 eating episodes)) presented better anthropometric parameters, in T0 and T1, as well as higher scores for BHEI-R specific groups and BHEI-R Total score in T1 and T2. In generalised linear models, the continuous variable EF was negatively associated with all the anthropometric variables in T0 and with the waist:height ratio in T1. There were positive associations for the BHEI-R groups at the three times: Total Fruit; Whole Fruit; Total Vegetables; Dark Green and Orange Vegetables and Legumes. At T1 and T2 the EF was positively associated with the BHEI-R Total score, and also with Whole Grains in T1. The results suggest that a higher EF was associated with a better diet quality during CT in women with BC. In contrast, an inverse association was observed between EF and anthropometric parameters before the first cycle of treatment.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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The impact of a higher eating frequency on the diet quality and nutritional status of women with breast cancer undergoing chemotherapy

et al. 2019

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“…Fifty-five women with BC receiving CT participated in the present study. The population has already been detailed in a previous study [9]. Clinical, therapeutic, and socio-demographic characteristics are shown in Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…During CT sessions, patients may present with various adverse side effects, such as nausea, pain, fatigue, and changes in perception of flavor and smell, which may decrease food palatability and consequently, result in inadequate food intake [5]. According to recent data from our research group, in women with BC, CT interferes negatively with diet and perceptions of the organoleptic properties of food, as well as nutritional status and quality of life [6,7,8,9]. Despite the adverse effects of CT on dietary adequacy, weight gain is very common in women with BC; this may be influenced by relatively common treatment with steroid drugs, menopausal status, and tumor characteristics [5,10].…”

Section: Introductionmentioning

confidence: 99%

Prospective Analysis of Food Consumption and Nutritional Status and the Impact on the Dietary Inflammatory Index in Women with Breast Cancer during Chemotherapy

et al. 2019

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Considering the implications of adverse effects of chemotherapy (CT) and the potential impact of diet on patients’ recovery, this study aimed to prospectively evaluate the association between the consumption of food groups, patients’ Dietary Inflammatory Index (DII®) scores, and their nutritional status. Anthropometric and dietary assessments of 55 women with breast cancer (BC) were performed at three time points. T0 is the time point after the first CT cycle, T1 is the time point after the intermediate CT cycle, and T2 is the time point after the last CT cycle. We identified a significant increase in weight, body mass index, and waist circumference during CT. Consumption of poultry and eggs was higher in T1 when compared to T2, while consumption of total fruit and total vegetables was higher at T0 compared to T1 and T2. The diet became more pro-inflammatory over the course of treatment (X2(2) = 61.127), and was related to higher abdominal adiposity. Total fruit (T0: R2 = 0.208, T1: R2 = 0.095, T2: R2 = 0.120) and total vegetable consumption (T0: R2 = 0.284, T1: R2 = 0.365, T2: R2 = 0.580) predicted DII® change at the three-time points. Meanwhile, consumption of total grains was significantly associated only with T1 (R2 = 0.084) and T2 (R2 = 0.118), and consumption of simple sugars was significantly associated only with T0 (R2 = 0.137) and T1 (R2 = 0.126). Changes in food consumption led to an increase in the inflammatory profile of the diet, suggesting the necessity to improve the guidelines during and after CT. These results reinforce the need to promote healthier eating practices in concert with maintaining a healthy nutritional status in women with BC treated with CT.

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Dietary changes in early-stage breast cancer patients from pre-surgery and over the 12 months post-surgery

et al. 2020

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The time after a breast cancer diagnosis is a potential period for making positive dietary changes, but previous results are conflicting. The main aim of the present study was to study breast cancer patients’ dietary changes during the 12 months post-surgery and from 12 months pre-surgery to 12 months post-surgery with repeated administration of a 7-d pre-coded food diary and an FFQ, respectively. Women (n 506), mean age 55·3 years diagnosed with invasive breast cancer (stages I and II), were included. The dietary intake was quite stable over time, but the intake was lower for energy (0·3 and 0·4 MJ/d), alcohol (1·9 and 1·5 g/d) and vegetables (17 and 22 g/d) at 6 months than 3 weeks post-surgery (food diary) and at 12 months post-surgery than pre-surgery (FFQ), respectively. Furthermore, energy percentage (E%) from carbohydrates increased between 0·8 and 1·2 E% and E% from fat decreased between 0·6 and 0·8 E% over time, measured by both dietary assessment methods. We observed a higher intake of dairy products (11 g/d) at 6 months post-surgery (food diary), and a lower intake of dairy products (34 g/d) and red and processed meat (7·2 g/d) at 12 months post-surgery (FFQ). Moreover, 24 % of the patients claimed they made dietary changes, but mostly they did not change their diet differently compared with those patients who claimed no changes. In conclusion, breast cancer patients reported only minor dietary changes from 12 months pre-surgery and during the 12 months post-surgery.

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Relationship between food perceptions and health-related quality of life in a prospective study with breast cancer patients undergoing chemotherapy

Cited by 11 publications

References 39 publications

The impact of a higher eating frequency on the diet quality and nutritional status of women with breast cancer undergoing chemotherapy

The impact of a higher eating frequency on the diet quality and nutritional status of women with breast cancer undergoing chemotherapy

Prospective Analysis of Food Consumption and Nutritional Status and the Impact on the Dietary Inflammatory Index in Women with Breast Cancer during Chemotherapy

Dietary changes in early-stage breast cancer patients from pre-surgery and over the 12 months post-surgery

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