Diet quality indices and changes in cognition during chemotherapy

The Mediating Role of Oxidative Stress on the Association Between Oxidative Balance Score and Cancer-Related Cognitive Impairment in Lung Cancer Patients: A Cross-Sectional Study

OBJECTIVES

To explore the association between the oxidative balance score (OBS) and cancer-related cognitive impairment (CRCI) in patients with lung cancer, as well as the oxidative stress biomarkers involved.

METHODS

In this cross-sectional study, 315 lung cancer patients were recruited, from whom 142 blood samples were collected to determine oxidative stress biomarkers. Dietary intake was assessed using 3-day, 24 h dietary recalls. The OBS was calculated by summing up pro- and antioxidant factors from a diet and lifestyles assessment. CRCI was evaluated using the Montreal Cognitive Assessment (MoCA) test.

RESULTS

A total of 103 patients (32.7%) developed CRCI, with significantly lower OBS and dietary OBS and lower superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities than non-CRCI patients (p < 0.05). For every 1-point increase in OBS, the risk of CRCI was reduced by 10.6% (OR = 0.894; 95% CI 0.819, 0.977; p = 0.013). Both vitamin E (OR = 0.922; 95% CI 0.868, 0.980; p = 0.009) and dietary fiber (OR = 0.909; 95% CI 0.832, 0.992; p = 0.032) were significantly inversely related to CRCI. The association between the total OBS and CRCI was mediated by SOD (ACME = -0.0061; 95% CI -0.0170, -0.0004; p = 0.015) and GPx (ACME = -0.0069; 95% CI -0.0203, -0.0002; p = 0.032), respectively.

CONCLUSIONS

Lung cancer patients with a greater balance of antioxidant to pro-oxidant diet, especially rich in dietary fiber and vitamin E, may decrease their CRCI in part by affecting SOD and GPx activities.

Association between diet quality and ovarian cancer risk and survival

BACKGROUND

Research on diet quality and ovarian cancer is limited. We examined the association between diet quality and ovarian cancer risk and survival in a large prospective cohort.

METHODS

We used data from women in the prospective National Institutes of Health-AARP Diet and Health Study enrolled from 1995 to 1996 who were aged 50-71 years at baseline with follow-up through December 31, 2017. Participants completed a 124-item food frequency questionnaire at baseline, and diet quality was assessed via the Healthy Eating Index-2015, the alternate Mediterranean diet score, and the Dietary Approaches to Stop Hypertension score. Primary outcomes were first primary epithelial ovarian cancer diagnosis from cancer registry data and among those diagnosed with ovarian cancer all-cause mortality. We used a semi-Markov multistate model with Cox proportional hazards regression to account for semicompeting events.

RESULTS

Among 150 643 participants with a median follow-up time of 20.5 years, 1107 individuals were diagnosed with a first primary epithelial ovarian cancer. There was no evidence of an association between diet quality and ovarian cancer risk. Among those diagnosed with epithelial ovarian cancer, 893 deaths occurred with a median survival of 2.5 years. Better prediagnosis diet quality, according to the Healthy Eating Index-2015 (quintile 5 vs quintile 1: hazard ratio [HR] = 0.75, 95% confidence interval [CI] = 0.60 to 0.93) and alternate Mediterranean diet score (quintile 5 vs quintile 1: HR = 0.68, 95% CI = 0.53 to 0.87), was associated with lower all-cause mortality. There was no evidence of an association between Dietary Approaches to Stop Hypertension score and all-cause mortality.

CONCLUSIONS

Better prediagnosis diet quality was associated with lower all-cause mortality after ovarian cancer diagnosis but was not associated with ovarian cancer risk.