Department of Family Medicine & Supportive Care Center, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul 06351, Republic of Korea.
Department of Family Medicine & Health Promotion Center, Seoul National University Hospital, Seoul 03080, Republic of Korea.
Nutrients. 2023 Jul 24;15(14):3268. doi: 10.3390/nu15143268.
The current nutritional guidelines for stomach cancer survivors (SCSs) mainly focus on the influence of the surgical resection of the stomach, with limited guidance regarding a wider range of food options. We aimed to investigate the factors associated with healthier dietary changes in Korean adult SCSs. This cross-sectional study assessed dietary pattern changes after cancer treatment for 11 food categories, using a self-administered questionnaire. A 'healthier dietary change' was operationally defined as a reduced consumption of red and processed meat, grains, salt, and burnt food, and an increased consumption of poultry, fish, vegetables, fruits, legumes, and dairy products. Among a total of 624 SCSs, approximately 60% of participants reported dietary changes in a healthier direction in three or more food categories, while 9.1% reported no changes. There was no significant difference in dietary habit changes between surgery types. Multivariable adjusted analysis showed that elderly and long-term survivors were inversely associated with a healthier dietary change. SCSs with a higher level of educational achievement and income were more likely to make healthier changes in their intake of processed meat, vegetables, fruits, burnt food, or salt. SCSs with higher levels of fear of cancer recurrence, anxiety, or depression were more likely to follow healthier dietary changes regarding fish, meat, fruits, grains, or burnt food. Change in dietary pattern varied across different food items, and was associated with various characteristics of SCSs. It is crucial to repeatedly provide SCSs with information about healthier dietary patterns, considering their sociodemographic, clinical, and psychological characteristics.
目前，针对胃癌幸存者（SCS）的营养指南主要集中在胃切除术的影响上，对于更广泛的食物选择的指导有限。我们旨在研究与韩国成年 SCS 更健康的饮食变化相关的因素。本横断面研究使用自我管理问卷评估了癌症治疗后 11 类食物的饮食模式变化。将“更健康的饮食变化”定义为减少红肉类和加工肉类、谷物、盐和烧焦食物的摄入，增加禽肉、鱼类、蔬菜、水果、豆类和乳制品的摄入。在总共 624 名 SCS 中，约 60%的参与者报告在三个或更多食物类别中朝着更健康的方向改变了饮食习惯，而 9.1%的参与者没有改变。不同手术类型之间的饮食习惯变化没有显著差异。多变量调整分析表明，年龄较大和长期幸存者与更健康的饮食变化呈负相关。教育程度和收入较高的 SCS 更有可能改变其加工肉类、蔬菜、水果、烧焦食物或盐的摄入量，使其更健康。癌症复发恐惧、焦虑或抑郁程度较高的 SCS 更有可能遵循更健康的饮食变化，涉及鱼类、肉类、水果、谷物或烧焦食物。饮食模式的变化因不同的食物而异，与 SCS 的各种特征有关。考虑到 SCS 的社会人口学、临床和心理特征，反复向他们提供有关更健康饮食模式的信息至关重要。
