TY - JOUR
T1 - A randomized parallel-group dietary study for stages II-IV ovarian cancer survivors
AU - Paxton, Raheem J.
AU - Garcia-Prieto, Celia
AU - Berglund, Maria
AU - Hernandez, Mike
AU - Hajek, Richard A.
AU - Handy, Beverly
AU - Brown, Jubilee
AU - Jones, Lovell A.
N1 - Funding Information:
Funding: This research was supported in part by generous donations from NSA, LLC (Collierville, TN), National Cancer Institute grants ( K01CA158000 to RJP and 5P60MD000503 to LAJ), and by the National Institutes of Health through MD Anderson's Cancer Center Support Grant CA016672 .
PY - 2012/3
Y1 - 2012/3
N2 - Objective: Few studies have examined the dietary habits of ovarian cancer survivors. Therefore, we conducted a study to assess the feasibility and impact of two dietary interventions for ovarian cancer survivors. Methods: In this randomized, parallel-group study, 51 women (mean age, 53 years) diagnosed with stages II-IV ovarian cancer were recruited and randomly assigned to a low fat, high fiber (LFHF) diet or a modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs). Changes in clinical measures, serum carotenoid and tocopherol levels, dietary intake, anthropometry, and health-related quality of life (HRQOL) were assessed with paired t-tests. Results: The recruitment rate was 25%, and the retention rate was 75% at 6 months. At baseline, 28% and 45% of women met guidelines for intake of fiber and of fruits and vegetables, respectively. After 6 months, total serum carotenoid levels and α- and β-carotene concentrations were significantly increased in both groups (P < 0.01); however, β-carotene concentrations were increased more in the FVJC group. Serum β-cryptoxanthin levels, fiber intake (+ 5.2 g/day), and daily servings of juice (+ 0.9 servings/day) and vegetables (+ 1.3 servings/day) were all significantly increased in the LFHF group (all P < 0.05). Serum levels of albumin, lutein and zeaxanthin, retinol, and retinyl palmitate were significantly increased in the FVJC group (all P < 0.05). No changes in cancer antigen-125, anthropometry, or HRQOL were observed. Conclusion: Overall, this study supports the feasibility of designing dietary interventions for stages II-IV ovarian cancer survivors and provides preliminary evidence that a low fat high fiber diet and a diet supplemented with encapsulated FVJC may increase phytonutrients in ovarian cancer survivors.
AB - Objective: Few studies have examined the dietary habits of ovarian cancer survivors. Therefore, we conducted a study to assess the feasibility and impact of two dietary interventions for ovarian cancer survivors. Methods: In this randomized, parallel-group study, 51 women (mean age, 53 years) diagnosed with stages II-IV ovarian cancer were recruited and randomly assigned to a low fat, high fiber (LFHF) diet or a modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs). Changes in clinical measures, serum carotenoid and tocopherol levels, dietary intake, anthropometry, and health-related quality of life (HRQOL) were assessed with paired t-tests. Results: The recruitment rate was 25%, and the retention rate was 75% at 6 months. At baseline, 28% and 45% of women met guidelines for intake of fiber and of fruits and vegetables, respectively. After 6 months, total serum carotenoid levels and α- and β-carotene concentrations were significantly increased in both groups (P < 0.01); however, β-carotene concentrations were increased more in the FVJC group. Serum β-cryptoxanthin levels, fiber intake (+ 5.2 g/day), and daily servings of juice (+ 0.9 servings/day) and vegetables (+ 1.3 servings/day) were all significantly increased in the LFHF group (all P < 0.05). Serum levels of albumin, lutein and zeaxanthin, retinol, and retinyl palmitate were significantly increased in the FVJC group (all P < 0.05). No changes in cancer antigen-125, anthropometry, or HRQOL were observed. Conclusion: Overall, this study supports the feasibility of designing dietary interventions for stages II-IV ovarian cancer survivors and provides preliminary evidence that a low fat high fiber diet and a diet supplemented with encapsulated FVJC may increase phytonutrients in ovarian cancer survivors.
KW - Cancer survivors
KW - Carotenoids
KW - Comparative effectiveness
KW - Diet
KW - Ovarian cancer
KW - Randomized study
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U2 - 10.1016/j.ygyno.2011.11.031
DO - 10.1016/j.ygyno.2011.11.031
M3 - Article
C2 - 22119991
AN - SCOPUS:84856689607
SN - 0090-8258
VL - 124
SP - 410
EP - 416
JO - Gynecologic oncology
JF - Gynecologic oncology
IS - 3
ER -