Tsukahara Kiyoaki, Motohashi Ray, Sato Hiroki, Endo Minoru, Ueda Yuri, Nakamura Kazuhiro
Department of Otolaryngology/Head and Neck Surgery, Tokyo Medical University Hachioji Medical Center, Hachioji, Tokyo, Japan.
Jpn Clin Med. 2014 Oct 16;5:47-54. doi: 10.4137/JCM.S18125. eCollection 2014.
The purpose of this prospective, randomized study was to evaluate the effects of a diet containing eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), gamma-linolenic acid (GLA), and antioxidants in head and neck cancer surgery patients with free-flap reconstruction.
In this randomized, prospective study, 62 patients with head and neck cancers were assigned to receive a general control diet (Ensure(®) H; Abbott Japan, Tokyo, Japan) or the study diet (Oxepa(®); Abbott Japan) containing EPA, DHA, GLA, and antioxidants (eg vitamins A, E, and C). The primary assessment item was the degree of postoperative inflammation, as assessed by measuring maximum body temperature and levels of C-reactive protein (CRP) and procalcitonin from the day of surgery to postoperative day 8. Secondary assessment items were lengths of stays in the intensive care unit (ICU) and hospital.
The control diet group (n = 32) and study diet group (n = 30) showed no significant difference in energy administered through diet. No significant differences in the parameters of the primary assessment item were noted. Length of stay in the ICU was significantly shorter for the control diet group than for the study diet group (P = 0.011). No significant difference in duration of hospitalization was seen between groups.
No usefulness of a diet containing EPA, DHA, GLA, and antioxidants was demonstrated.
