RETRACTED ARTICLE: Quality of life in endometrial cancer survivors: single institution experience in Slovakia

Abstract

Background To evaluate the association between body mass index (BMI) and quality of life among endometrial cancer survivors. Methods Women diagnosed with endometrioid endometrial cancer at the Slovakian university hospital between January 2010 and December 2018 were identified. Three hundred ninety women diagnosed with endometrial cancer were invited to participate. Quality of life was measured using the EORTC (European Organisation for Reseach and Treatment of Cancer) quality of life questionnaires (QLQ-C30 and QLQ-EN24). Univariate and multiple regression analyses were used to determine associations between BMI and quality-of-life outcome variables. T-test was used to determine differences between groups. Results 337 (95.2%) women completed the questionnaire. 131 (38.8%) were pre-obese, 111 (32.9%) were class I and II obese and 29 (8.6%) were class III obese. Women with highher BMI experienced poorer physical, emotional and social functioning compared to normal weignt and pre-obese pacients ( p < 0.05). Class I-III obese women had significantly more lymphoedema (59% v. 41%, p = 0.048) and dyspnea (73% v. 27%, p = 0.029), and experienced more fatigue (68% v, 32%, p = 0.036) and pain (65% v. 35%, p = 0.041). Conclusions Class I-III obesity was associated with poorer quality of life in endometrial cancer survivors. Increasing BMI was inversely associated with QoL. Pre-obese and obese patients should be informed about greater incidence of pain, fatigue and dyspnea. Lifestyle changes (e.g., dietary interventions, physical activity) might reduce obesity and improve quality of life among endometrial cancer survivors.

Food-Oral Processing: Current Progress, Future Directions, and Challenges

“…Studies to improve food flavor qualities through novel processing methods and technology have turned their attention to advancements in food processing techniques. 7 Additionally, research areas devoted to addressing the palatability requirements of various people and enhancing the eating experience and quality of life have emerged in recent years, that is, tailored food production for particular populations. As demonstrated by Table 1, food− oral processing research has contributed significantly to the field of food science, providing a scientific foundation and technological assistance to food production over the years.…”

“…The processes underlying oral perception have been identified via detailed examinations of physiological and neurological factors. Studies to improve food flavor qualities through novel processing methods and technology have turned their attention to advancements in food processing techniques . Additionally, research areas devoted to addressing the palatability requirements of various people and enhancing the eating experience and quality of life have emerged in recent years, that is, tailored food production for particular populations.…”