Blogger's Note: reference prior posting (juice plus) noting that the audio indicated that the study was done on those ovarian cancer survivours without active disease, not indicated in this abstract (defining cancer survivors?); as well, not indicated (needs confirmation) in the audio is that the study size was small at 51 patients
ScienceDirect.com - Gynecologic Oncology - A randomized parallel-group dietary study for stages II–IV ovarian cancer survivors
A randomized parallel-group dietary study for stages II–IV ovarian cancer survivors
- Received 29 September 2011. Accepted 15 November 2011. Available online 23 November 2011.
Abstract
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.
Highlights
►
Many ovarian cancer survivors fail to meet current guidelines for
dietary intake.
► A low-fat diet supplemented with encapsulated fruit and vegetable juice concentrates can improve carotenoid levels.
► Encapsulated fruit and vegetable juice concentrates may help bridge the gap between what is consumed and what is needed.
► A low-fat diet supplemented with encapsulated fruit and vegetable juice concentrates can improve carotenoid levels.
► Encapsulated fruit and vegetable juice concentrates may help bridge the gap between what is consumed and what is needed.
