Diet Quality and Inflammatory Index Score Among Women’s Cancer Survivors

Abstract

ObjectivesIn 2018, women’s cancers accounted for 38.6% of new cases and 26.9% of cancer deaths in females worldwide. The risk of recurrence is partially attributed to lifestyle factors linked to inflammation, including diet quality. Adherence to U.S Department of Agriculture Dietary Guidelines, measured with the Healthy Eating Index (HEI-2015), and consuming an anti-inflammatory diet, measured with the Energy-adjusted Dietary Inflammatory Index (E-DII), are found to improve quality of life and reduce recurrence risk. The purpose of this study was to investigate HEI-2015 and E-DII scores in women’s cancer survivors. MethodsSurvivors of women’s cancers (N = 52, 65 ± 12 yrs) were recruited to complete a demographic questionnaire and three 24-hour dietary recalls using the Nutrient Data System for Research (NDSR). HEI-2015 and E-DII scores were calculated from average intakes. Linear regression analysis was used to examine the association between demographic factors (age, BMI, education, rurality, income, financial security, years since active treatment, and weight goals) and HEI-2015 and E-DII scores. Pearson Correlation was used to examine correlation between the two. ResultsOn average, HEI-2015 score was 55 ± 13.5 (29.7–84.6), lower than the national average, and E-DII score was -1.14 ± 2.24 (–5.66–3.22). 54% of women had anti- inflammatory (–1), 17% had pro-inflammatory (>1), and 29% women had relatively neutral (–1 to 1) diets. Women with a graduate degree (P = 0.03) and who completed treatment more than 4 years prior (P = 0.01) had higher HEI-2015 scores. There were no associations between SES and E-DII scores. Most notably, higher diet quality was associated with more anti-inflammatory diets (r = –0.67, P < 0.001). ConclusionsWhile diet quality of women cancer survivors is comparatively low, the association with its inflammatory potential is a promising avenue for preventing recurrence. Higher E-DII scores are correlated with increased inflammatory markers, cardiovascular disease and metabolic syndrome risk, greater risk ratio and 75% increased mortality for several cancers. Guidelines for reducing inflammation will allow Registered Dietitians to provide specific, evidence-based oncology nutrition services, such as education, counseling, and medical nutrition therapy (MNT). Funding SourcesThis was funded by the University of Virginia Cancer Center.