Possible remote dietary intervention, may reduce chronic fatigue for lymphoma survivors
According to new data published today in the journal Nutrition & Cancer by researchers from the Ohio State University Comprehensive Cancer Center (OSUCCC—James) and the Ohio State University Wexner Medical Center.
Chronic Tired is the #1 lasting side effect of cancer treatment among all cancer survivors. Research has shown that persistent fatigue is linked to depression, anxiety, and a decrease in overall quality of life.
“This is especially common for lymphoma patientUp to 60 percent of survivors specifically report persistent fatigue after completing the exercise, said Tonya Orchard, lead author of the study and an associate professor in the College of Education and Human Ecology. treat. “We believe there are certain foods rich in specific nutrients that can help reduce inflammation in the body and help improve fatigue.”
For this study, the researchers wanted to know if it was possible to recruit and retain lymphoma survivors in a food-focused, telemedicine nutrition counseling intervention. rich in nutrients to improve symptoms of fatigue or not. The Ohio State research team recruited 10 patients with diffuse large B-cell lymphoma to participate in a study. pilot study of 12 weeks dietary intervention to reduce fatigue and improve overall diet quality.
Previously published data suggest that dietary interventions intentionally focus on increasing levels of lycopene and other carotenoids from colorful foods, certain B vitamins, and omega 3 fatty acids. (obtained from whole foods—that is, not from pills or supplements). dietary supplements) can lead to meaningful change that increases quality of life.
Research methods and resultsFor this pilot study, all participants completed chemotherapy and were in remission for at least two years.
Patients received nutrition counseling one-on-one from a registered dietitian four times a week and four times a fortnight. Participants were asked to combine whole grains, vegetables, fruits, and fatty fish or plant-based foods with high levels of omega-3 polyunsaturated fatty acids (n-3 PUFA) in their diet. their diet.
Participants were given goals for different groups and could choose any particular food they liked. The overall goal is to improve the quality of the diet. Specifically food Goals include: eating at least one vitamin C-rich fruit each day; one yellow or orange vegetable per day; one tomato per day; one serving of green leaves per day; 3 servings of whole grains per day; and 2 servings of foods rich in omega-3 fatty acids per day, whether plant-based or seafood.
The dietary pattern is based on previously published research by one of the study’s co-investigators, Dr. Suzanna Zick, suggesting that foods are rich in carotenoids, lycopene, certain B vitamins, and omega 3s. fat axit improve fatigue in breast cancer survivors.
“It’s possible that the synergistic effects of nutrient-rich foods produce beneficial changes in our bodies in the long run. It’s a lot,” says Anna Maria Bittoni, nutritionist at OSUCCC—James. We don’t understand the process yet.” and study co-author.
Participants were given a booklet on dietary interventions with a list of specific foods suitable for each type and suggestions for how to use them in sample recipes. The nutritionists then worked with cancer survivors to offer advice on making sustainable dietary changes and address potential barriers to making the changes. this diet, such as taste preferences, cooking skills, and time limits. Interventions are individually tailored to address both dietary preferences and behavioral barriers.
The results of the study suggest that this telemedicine “remote healthcare” format is feasible and acceptable for this group of lymphoma survivors. The researchers were able to retain 90% of the intervention participants for 12 weeks, and adherence to the study goals was very high. At the end of the intervention, participants were able to reach their specific food group intake goals 4.8-6.1 days a week on average.
The vast majority of study participants were able to meet targeted food goals by completing the study. Specifically, the study participants:
- Increase consumption of whole fruit to 1.28 cups per day, with consumption of non-juice fruits including citrus, melons and berries increasing by 0.83 cups per day.
- Vegetable intake increased significantly from 2.05 cups per day to 3.76 cups per day.
- Consumption of omega-3 PUFA fish increased from 1.76 servings per day to 3.75 servings per day.
- Whole grain consumption also increased from 1.2 servings per day at baseline to 3.65 servings per day.
The pilot study also found that participants significantly increased their 2015 Healthy Eating Index scores, which is an established measure of an overall healthy eating pattern based on dietary recommendations. United States Department of Agriculture diet.
Self-reported fatigue, as measured through the PROMIS (patient-reported outcome measurement information system) fatigue scale, was significantly reduced after the intervention. The researchers note that this is encouraging preliminary data, suggesting that a dietary intervention may be effective in reducing cancer-related fatigue. However, because the study did not have a control group, more studies are needed to test this.
“More and more patients are surviving and living well after cancer. As we look at the bigger picture of survival, it’s important that we acknowledge and address the long-term side effects of cancer. cancer and cancer treatment, such as chronic fatigue. The diet is an accessible and practical opportunity to make a positive impact on the quality of life for cancer survivorsand worth further investigation,” Orchard said.
The first author of the study manuscript was registered dietitian, Kellie Weinhold. Co-authors include OSU human nutrition student Sarah Light and co-researcher, Dr. Suzanna Zick. Research collaborators include registered dietitian, Emily Botello and OSUCCC-James Dr, Dr Kami Maddocks and Dr Beth Christian.
Remote whole-food dietary intervention to reduce fatigue and improve diet quality in lymphoma survivors: results of a feasibility pilot study, Nutrition and Cancer (2023).
Ohio State University Medical Center
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