Diet In Cancer Survivors Research Articles

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

The Impact of a Virtual Educational Cooking Class on the Inflammatory Potential of Diet in Cancer Survivors

Changes in diet following a cancer diagnosis in Scotland

Cancer survival has improved in Scotland from an age-standardised relative survival at five years of 39.6 % in 1987–1991 to 59.3 % in 2007–2011 in men and women aged 15–74 years. However, long-term cancer survival is associated with increased incidence of diet-related diseases including coronary artery disease, osteoporosis, and diabetes. This study aimed to assess diet and attitudes towards diet in cancer survivors in Scotland. Eligible participants were men and women aged ≥ 18 years who had received a diagnosis of cancer and used CLAN Cancer Support in Aberdeen. CLAN Cancer Support is a charity that supports individuals of any age who are, or have been, affected by cancer across North-East Scotland, Moray, Orkney and Shetland.

Digital health behaviour change interventions targeting physical activity and diet in cancer survivors: a systematic review and meta-analysis

PurposeThe number of cancer survivors has risen substantially due to improvements in early diagnosis and treatment. Health behaviours such as physical activity (PA) and diet can reduce recurrence and mortality, and alleviate negative consequences of cancer and treatments. Digital behaviour change interventions (DBCIs) have the potential to reach large numbers of cancer survivors.MethodsWe conducted a systematic review and meta-analyses of relevant studies identified by a search of Medline, EMBASE, PubMed and CINAHL. Studies which assessed a DBCI with measures of PA, diet and/or sedentary behaviour were included.ResultsFifteen studies were identified. Random effects meta-analyses showed significant improvements in moderate-vigorous PA (seven studies; mean difference (MD) = 41 min per week; 95% CI 12, 71) and body mass index (BMI)/weight (standardised mean difference (SMD) = −0.23; 95% CI −0.41, −0.05). There was a trend towards significance for reduced fatigue and no significant change in cancer-specific measures of quality of life (QoL). Narrative synthesis revealed mixed evidence for effects on diet, generic QoL measures and self-efficacy and no evidence of an effect on mental health. Two studies suggested improved sleep quality.ConclusionsDBCIs may improve PA and BMI among cancer survivors, and there is mixed evidence for diet. The number of included studies is small, and risk of bias and heterogeneity was high. Future research should address these limitations with large, high-quality RCTs, with objective measures of PA and sedentary time.Implications for cancer survivorsDigital technologies offer a promising approach to encourage health behaviour change among cancer survivors.

Partial Substitution of Glucose with Xylitol Suppressed the Glycolysis and Selectively Inhibited the Proliferation of Oral Cancer Cells

ABSTRACTSuitable diet for cancer survivors remains an unresolved challenge. Increased glucose utilization is a hallmark of various cancers. Therefore, alternative carbohydrate supplying normal tissue but retarding cancer growth is needed. This study investigated the effect of sugar alcohols on the proliferation of oral cancer cells compared to nontransformed cells and explored the mechanism. Six oral squamous cell carcinoma (CAL-27, FaDu, SCC4, SCC9, SCC15, and SCC25) and one nontransformed oral keratinocyte (OKF6/TERT2) lines were cultured in media containing 1 mg/ml glucose and 5.8 mg/ml xylitol or sorbitol, yielding equal energy input to control group (4.5 mg/ml glucose). Partial substitution of glucose with sugar alcohols especially xylitol significantly suppressed proliferation of oral cancer but not nontransformed cells. Despite the addition of isocaloric quantities of the sugars, cancer cells exposed to low glucose plus xylitol had retarded ATP generation and decreased activity of phosphofructokinase (PFK), the rate-limiting enzyme in glycolysis. Furthermore, D-xylulose, its key metabolic intermediate, enhanced the anticancer effect of xylitol. These findings suggested a selective anticancer activity of xylitol and the potential mechanism involving inhibition of glucose utilization. Partial substitution of glucose with xylitol may be a proper nutrient for oral cancer survivors, deserving further investigation in animal and clinical settings.

Cholesterol and diet in cancer survivors: A double-blind, retrospective case series of 255 cancer patients in a naturopathic clinic

Cholesterol and diet in cancer survivors: A double-blind, retrospective case series of 255 cancer patients in a naturopathic clinic