Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil.
Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil.
Int J Environ Res Public Health. 2022 Oct 26;19(21):13915. doi: 10.3390/ijerph192113915.
Food aversions in women undergoing adjuvant chemotherapy for breast cancer may be linked to oxidative stress and gastrointestinal consequences underlying it, and diet possibly plays a role in this association. This follow-up study included 73 women with breast cancer treated in Florianopolis City, Brazil. Dietary antioxidant capacity-DaC (mmol/d), diet quality-Brazilian Healthy Eating Index Revised (BHEI-R score), and oxidative stress biomarkers were accessed before the treatment, and women were asked if they developed food aversions during adjuvant chemotherapy. Red meat was the main aversion-causing food reported (37.9%, n = 9). There was no difference in DaC, BHEI-R score, or oxidative stress biomarkers between women with no food aversion occurrence and those showing food aversions. A logistic regression adjusted model showed that women exhibiting higher BHEI-R scores were 1.08 times more likely to not develop food aversions during adjuvant chemotherapy ( = 0.041). In summary, this innovative investigation showed that diet quality before adjuvant chemotherapy may influence the non-occurrence of food aversion. Considering this, the result opens new areas for early nutritional interventions, focusing on reducing the occurrence of food aversions and consequently benefiting women with breast cancer by having better outcomes in oncologic treatment.
接受乳腺癌辅助化疗的女性出现食物厌恶可能与氧化应激及其相关的胃肠道后果有关，而饮食可能在这种关联中发挥作用。这项随访研究包括了巴西弗洛里亚诺波利斯市的 73 名接受乳腺癌治疗的女性。在治疗前评估了膳食抗氧化能力- DaC（mmol/d）、饮食质量-巴西健康饮食指数修订版（BHEI-R 评分）和氧化应激生物标志物，并询问女性在辅助化疗期间是否出现食物厌恶。报告的主要厌恶食物是红肉（37.9%，n=9）。在没有食物厌恶发生和出现食物厌恶的女性之间，DaC、BHEI-R 评分或氧化应激生物标志物没有差异。调整后的逻辑回归模型显示，BHEI-R 评分较高的女性在辅助化疗期间发生食物厌恶的可能性降低 1.08 倍（ = 0.041）。总之，这项创新性研究表明，辅助化疗前的饮食质量可能会影响食物厌恶的发生。考虑到这一点，该结果为早期营养干预开辟了新的领域，重点是减少食物厌恶的发生，从而通过改善癌症治疗的结果使乳腺癌女性受益。
