Diet influences survival rates among ovarian cancer patientsMarch 2nd, 2010 - 3:41 pm ICT by ANI
Washington, Mar 2 (ANI): Researchers from the University of Illinois at Chicago determined that there is a strong relationship between healthy eating and prolonged survival among ovarian cancer patients.
The boffins reported the finding in the March 2010 issue of the Journal of the American Dietetic Association.
The subjects included 351 women diagnosed with incident epithelial ovarian cancer who participated in a previous case-control study. The original study collected demographic, clinico-pathologic, and lifestyle-related variables including diet. Each subject completed a food frequency questionnaire where they were asked to report their usual dietary intake over the three to five years prior to their diagnosis.
To translate the diet estimates into a meaningful way, the FFQ items were assigned to the major food groups reflected in the Dietary Guidelines for Americans 2005 (DGA) including fruits, vegetables, grains, meats, dairy, fats and oils, sweets, and alcohol. Grains, meats, and dairy were further subdivided to “suggested” and “other” groups. The “suggested” subdivisions included healthier food choices, whereas the “other” subdivisions contained less desirable selections.
The authors found that higher total fruit and vegetable consumption, and higher vegetable consumption alone led to a survival advantage. Likewise, a statistically significant improvement in survival was observed for the healthier grains. Higher intakes of less-healthy meats were associated with a survival time disadvantage.
Writing in the article, Therese A. Dolecek, PhD, MS, RD, Research Associate Professor of Epidemiology, Division of Epidemiology and Biostatistics and Institute for Health Research and Policy, School of Public Health and Member, Cancer Control and Population Science Research Program, UIC Cancer Center, University of Illinois at Chicago, and colleagues state, “The study findings suggest that food patterns three to five years prior to a diagnosis of epithelial ovarian cancer have the potential to influence survival time. The pre-diagnosis food patterns observed to afford a survival advantage after an epithelial ovarian cancer diagnosis reflect characteristics commonly found in plant-based or low fat diets. These diets generally contain high levels of constituents that would be expected to protect against cancer and minimize ingestion of known carcinogens found in foods.” (ANI)
- Eating habits that ensure a longer life - Dec 23, 2010
- Eggs 'contain higher Vitamin D levels and low cholesterol than thought' - Apr 14, 2011
- Junk food linked to ADHD in teens - Jul 30, 2010
- Dietary cadmium tied with breast cancer risk - Mar 15, 2012
- Calcium consumption may up prostate cancer risk in Chinese - Jun 02, 2010
- Junk food diet in early childhood may lower IQ - Feb 08, 2011
- Mediterranean diet a sound recipe for healthy living - Mar 08, 2011
- Vitamin D, sun exposure cuts breast cancer risk - Dec 12, 2010
- High-fibre diet cuts bowel cancer risk - Nov 12, 2011
- Smoking linked to ovarian cancer? - Sep 12, 2012
- Healthy diet 'can ward off kidney stones' - Sep 17, 2010
- High-protein diet reduces hunger in obese - Jul 11, 2011
- Reducing time to diagnosis of ovarian cancer may not improve outcome - May 04, 2011
- Weight gain 'ups recurrence risk among breast cancer survivors' - Apr 06, 2011
- Low-carb diet may not be good for heart: Study - Jun 11, 2012
Tags: american dietetic association, cancer control, case control study, dietary guidelines for americans 2005, fats and oils, ffq, food frequency questionnaire, food patterns, fruits vegetables, journal of the american dietetic association, ovarian cancer patients, population science, rd research, research associate professor, science research program, survival advantage, survival time, uic cancer center, university of illinois at chicago, vegetable consumption