Sensory changes and lipoprotein ratios in patients with brain cancers during cancer‐related therapy: A prospective cross‐sectional study

Abstract

Aim To identify the sensory changes and lipoprotein ratios and their relationship in brain cancer patients during cancer‐related therapy (CRT). Methods This was a prospective cross‐sectional study with three observation times: before CRT, at 2–3 weeks, and 4–6 weeks after beginning CRT. The changes in patientsʼ symptoms were evaluated using the Memorial Symptom Assessment Scale, and lipoprotein ratios were measured using total cholesterol/ high‐density lipoprotein cholesterol (HDL‐c), low‐density lipoprotein cholesterol/HDL‐c, and triglyceride/HDL‐c at the three time points. Results Sensory changes such as itching, swelling of the arms and legs, numbness in the hands or feet, tingling in the hands or feet, and changes in the way food tastes and lipoprotein ratios were altered in patients with brain cancer during CRT. The lipoprotein ratios showed a significant positive correlation with sensory changes at each observation time (p < .05). Conclusion Sensory changes and lipoprotein ratios varied, and their significant relationship was identified during CRT. Lipoprotein ratios should be considered as an indicator for symptom management in patients with malignant brain cancer during CRT.