A randomized parallel‐group dietary feasibility study for stage II‐IV ovarian cancer survivors

Abstract

BackgroundWe conducted a study to assess the feasibility of two comparable dietary interventions in ovarian cancer survivors (OCS).MethodsIn a parallel‐group trial, 51 women (mean 53 yrs) stage II–IV OCS were randomly assigned to a plant‐based (PB) diet or a modified NCI diet supplemented with a soy‐based beverage and encapsulated fruit & vegetable juice concentrates (FVJCs). Changes in clinical measures, serum carotenoid & tocopherol levels, dietary intake, anthropometry, and quality of life (HRQOL) were assessed with paired t‐tests.ResultsAt baseline, 28% & 45% of women met guidelines for intake of fiber & fruits and vegetables, respectively. After 6 mo, total serum carotenoid levels and α‐ & β‐carotene were significantly increased in both groups (P < 0.01); β‐carotene was increased more in the FVJC group. Serum β‐cryptoxanthin levels, fiber intake (+5.2 g/day), servings of juice (+0.9 servings/day) & vegetables (+1.3 servings/day) were all significantly increased in the PB group (all P < 0.05). Serum levels of albumin, lutein & zeaxanthin, retinol, and retinyl palmitate were significantly increased in the FVJC group (all P < 0.05). No changes in CA‐125, anthropometry, or HRQOL were observed.ConclusionThis study supports the feasibility of designing dietary interventions for OCS and provides preliminary evidence that encapsulated FVJCs provide comparable amounts of nutrients as the PB diet in OCS.