Der Verlauf einer Eierstockkrebserkrankung  wird durch die individuellen  Ernährungsgewohnheiten der Patientinnen beeinflusst:

Frauen, die vor der Diagnosestellung viel Gemüse und Obst aßen, haben im Vergleich zu Frauen die eine eher  fleischreiche Diät bevorzugten, deutlich bessere Chancen ein Ovarialkarzinom zu überleben. 
Eierstockkrebs verläuft über lange Zeit relativ symptomarm  - also ohne leicht erkennbare, typische Krankheitszeichen zu erzeugen. Daher wird der bösartige Tumor oft erst in einem Spätstadium entdeckt. Daher ist die 5-Jahres-Überlebensrate mit  30 - 45% vergleichsweise niedrig. Jetzt wurde im angesehenen Fachblatt  Journal of the American Dietetic Association eine wissenschaftliche Studie publiziert, an der 351 an Eierstockkrebs erkrankte Frauen teilnahmen.  Untersucht wurde der Einfluss der individuellen Ernährungsgewohnheiten vor Diagnosestellung auf die Überlebenschancen der Erkrankten.
Es zeigte sich nach Auswertung der Angaben der Patientinnen, dass der Verzehr von viel Obst und frischem Gemüse die Überlebenschancen der Frauen erhöhte, während ein vergleichsweise hoher Fleischkonsum diese Chancen deutlich verminderte.

 

 

Weitere Informationen zum Thema Vorbeugung, Diagnose und Therapie von Eierstockkrebs hier

Hyperthermie-Therapie bei Krebs  - Informationen zu dieser additiven Behandlungsmethode mehr

 

 

Ausführliche Informationen in englischer Sprache

 

JOURNAL OF THE
AMERICAN DIETETIC ASSOCIATION

 

 

Dietary Factors Influence Ovarian Cancer Survival Rates

New Study Shows Relationship Between Healthy Eating and Prolonged Survival

 

St. Louis, MO, March 1, 2010, – 2009 estimates projected that in the United States alone 21,550 new cases of ovarian cancer would be diagnosed and 14,600 women would die of the disease.  Often diagnosed in late stages, ovarian cancer has an asymptomatic onset and a relatively low 5-year survival rate of about 45%. Consequently investigation linked to survivorship is critical. A study published in the March 2010 issue of the Journal of the American Dietetic Association, is among the first to evaluate possible diet associations with ovarian cancer survival. Researchers from the University of Illinois at Chicago determined that there is a strong relationship between healthy eating and prolonged survival. 

The subjects included 351 women diagnosed with incident epithelial ovarian cancer who participated in a previous case-control study. The original study collected demographic, clinico-pathologic, and lifestyle-related variables including diet. Each subject completed a food frequency questionnaire where they were asked to report their usual dietary intake over the three to five years prior to their diagnosis.

To translate the diet estimates into a meaningful way, the FFQ items were assigned to the major food groups reflected in the Dietary Guidelines for Americans 2005 (DGA) including fruits, vegetables, grains, meats, dairy, fats and oils, sweets, and alcohol. Grains, meats, and dairy were further subdivided to “suggested” and “other” groups. The “suggested” subdivisions included healthier food choices, whereas the “other” subdivisions contained less desirable selections.

The authors found that higher total fruit and vegetable consumption, and higher vegetable consumption alone led to a survival advantage. Likewise, a statistically significant improvement in survival was observed for the healthier grains. Higher intakes of less-healthy meats were associated with a survival time disadvantage. 

Writing in the article, Therese A. Dolecek, PhD, MS, RD, Research Associate Professor of Epidemiology, Division of Epidemiology and Biostatistics and Institute for Health Research and Policy, School of Public Health and Member, Cancer Control and Population Science Research Program, UIC Cancer Center, University of Illinois at Chicago, and colleagues state, “The study findings suggest that food patterns three to five years prior to a diagnosis of epithelial ovarian cancer have the potential to influence survival time. The pre-diagnosis food patterns observed to afford a survival advantage after an epithelial ovarian cancer diagnosis reflect characteristics commonly found in plant-based or low fat diets. These diets generally contain high levels of constituents that would be expected to protect against cancer and minimize ingestion of known carcinogens found in foods.” 

In an editorial commentary in the same issue, Cynthia A. Thomson, PhD, RD, Associate Professor, Nutritional Sciences, University of Arizona, Tucson, and David S. Alberts, MD, Director, Arizona Cancer Center, Tucson, write, “The authors provide new evidence that dietary factors, particularly total fruit and vegetable, red and processed meat and milk intakes, may influence ovarian cancer survival. These findings corroborate earlier work by Nagle et al and are among only a select few studies of dietary associations with ovarian cancer recurrence and/or prognosis despite a significant and growing body of literature suggesting diet may influence ovarian cancer risk.”

 

The article is “Pre-diagnosis Food Patterns Are Associated with Length of Survival from Epithelial Ovarian Cancer” by Therese A. Dolecek, PhD, MS, RD, Bridget J. McCarthy, PhD, Charlotte E. Joslin, OD, PhD, Caryn E. Peterson, MS, Seijeoung Kim, PhD, MPH, Sally A. Freels, PhD, and Faith G. Davis, PhD.

The commentary is “Diet and Survival After Ovarian Cancer: Where are We and What’s Next?” by Cynthia A. Thomson, PhD, RD, and David S. Alberts, MD. Both appear in the Journal of the American Dietetic Association, Volume 110, Issue 3 (March 2010) published by Elsevier.

 

 

ABOUT THE JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

The official journal of the American Dietetic Association (www.eatright.org) the Journal of the American Dietetic Association (www.adajournal.org) is the premier source for the practice and science of food, nutrition and dietetics.

 

ABOUT THE AMERICAN DIETETIC ASSOCIATION

The American Dietetic Association (www.eatright.org) is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.

 

ABOUT ELSEVIER

Elsevier is a world-leading publisher of scientific, technical and medical information products and services. The company works in partnership with the global science and health communities to publish more than 2,000 journals, including The Lancet (www.thelancet.com) and Cell (www.cell.com), and close to 20,000 book titles, including major reference works from Mosby and Saunders. Elsevier’s online solutions include ScienceDirect (www.sciencedirect.com), Scopus (www.scopus.com), Reaxys (www.reaxys.com), MD Consult (www.mdconsult.com) and Nursing Consult (www.nursingconsult.com), which enhance the productivity of science and health professionals, and the SciVal suite (www.scival.com) and MEDai’s Pinpoint Review (www.medai.com), which help research and health care institutions deliver better outcomes more cost-effectively.

 

Der nachfolgend dargestellte Text wurde in der werbefreien online Enzyklopädie WIKIPEDIA unter der Lizenz „Creative Commons Attribution/Share Alike“ für die freie Weiterverbreitung publiziert. Nähere Angaben zu dieser Lizenz finden Sie hier.Sollte Ihr Browser keine Frames darstellen, so können Sie den zum Thema Eierstockkrebs Ovarialkarzinom publizierten Text auch hier abrufen. 
Angaben zu früheren Versionen dieses Textes und zu den Autoren des Beitrags finden Sie hier

 

 

 

 

 

 

 

 

>    Zurück