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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.
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