马来西亚马来族乳腺癌和妇科癌症幸存者的饮食变化及其对生活质量的影响。
Dietary Changes and Its Impact on Quality of Life among Malay Breast and Gynaecological Cancer Survivors in Malaysia.
机构信息
Nutritional Sciences Programme, Center for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia.
School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Gong Badak Campus, 21300 Kuala Nerus, Terengganu, Malaysia.
出版信息
Asian Pac J Cancer Prev. 2020 Dec 1;21(12):3689-3696. doi: 10.31557/APJCP.2020.21.12.3689.
OBJECTIVE
Fear of cancer recurrent, side effects of treatment and belief in food taboos encourage cancer survivors to make changes in their dietary practices after diagnosis of cancer. The objective of this study was to determine the impact of dietary changes on quality of life (QoL) among Malay breast and gynaecological cancer survivors.
METHODS
Questionnaire of dietary changes was modified from WHEL study and adapted to typical Malay's food intake in Malaysia. A total of 23 items were listed and categorized by types of food and cooking methods. Four categories of changes "increased", "decreased", "no changes" or "stopped" were used to determine the changes in dietary practices. Score one (+1) is given to positive changes by reference to WCRF/AICR and Malaysia Dietary Guideline healthy eating recommendations. Malay EORTC QLQ-C30 were used to determine the QoL. Sociodemographic, clinical characteristics and anthropometric measurement were also collected.
RESULTS
The mean age of the subjects (n=77) was 50.7±7.8 years old with duration of survivorship 4.0±3.1 years. Subjects mean BMI was 27.8±4.9 kg/m2 which indicate subjects were 31.2% overweight and 32.5% obese. The percentage score of positive dietary changes was 34.7±16.4%. Positive dietary changes were increased intake of green leafy vegetable (49.4%), cruciferous vegetable (46.8%) and boiling cooking methods (45.5%). Subjects reduced their intake of red meat (42.9%), sugar (53.2%) and fried cooking method (44.2%). Subjects stopped consuming milk (41.6%), c 2008-5862 heese (33.8%) and sweetened condensed milk (33.8%). With increasing positive dietary changes, there was a significant improvement on emotional function (rs=0.27; p=0.016) and reduced fatigue symptoms (rs=-0.24; p=0.033).
CONCLUSION
Positive changes in dietary intake improved emotional function and reduced fatigue symptoms after cancer treatment. By knowing the trend of food changes after cancer treatment, enables the formation of healthy food intervention implemented more effective.
目的
对癌症复发的恐惧、治疗的副作用以及对食物禁忌的信念，促使癌症幸存者在癌症诊断后改变饮食行为。本研究的目的是确定饮食变化对马来族乳腺癌和妇科癌症幸存者生活质量（QoL）的影响。
方法
饮食变化问卷改编自 WHEL 研究，并适应马来西亚典型的马来族食物摄入量。列出了 23 项内容，并按食物类型和烹饪方法进行分类。“增加”、“减少”、“无变化”或“停止”四种变化类型用于确定饮食行为的变化。通过参考 WCRF/AICR 和马来西亚膳食指南的健康饮食建议，对阳性变化给予一分（+1）。使用马来族 EORTC QLQ-C30 来确定 QoL。还收集了社会人口统计学、临床特征和人体测量学测量结果。
结果
研究对象（n=77）的平均年龄为 50.7±7.8 岁，生存时间为 4.0±3.1 年。研究对象的平均 BMI 为 27.8±4.9kg/m2，这表明研究对象超重的比例为 31.2%，肥胖的比例为 32.5%。阳性饮食变化的百分比评分是 34.7±16.4%。阳性饮食变化包括增加绿叶蔬菜（49.4%）、十字花科蔬菜（46.8%）和煮沸烹饪方法（45.5%）的摄入量。研究对象减少了红肉类（42.9%）、糖（53.2%）和油炸烹饪方法（44.2%）的摄入量。研究对象停止食用牛奶（41.6%）、奶酪（33.8%）和甜炼乳（33.8%）。随着阳性饮食变化的增加，情绪功能显著改善（rs=0.27;p=0.016），疲劳症状减轻（rs=-0.24;p=0.033）。
结论
癌症治疗后，饮食摄入的积极变化改善了情绪功能，减轻了疲劳症状。了解癌症治疗后食物变化的趋势，可以形成更有效的健康食物干预措施。
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