A randomized parallel-group dietary study for stages II-IV ovarian cancer survivors.
Study Goal
The researchers aimed to assess the impact of dietary interventions, including encapsulated fruit and vegetable juice concentrates (FVJCs), on serum lutein levels in ovarian cancer survivors.
Results Summary
The study found that serum lutein levels were significantly increased in the FVJC group after 6 months (P<0.05), indicating a positive effect of the intervention on lutein bioavailability. No adverse effects related to lutein were reported.
Population
Women diagnosed with stages II-IV ovarian cancer (mean age 53 years).
Effective Dosage
Not specified (encapsulated fruit and vegetable juice concentrates were used).
Duration
6 months
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
low fat, high fiber (LFHF) diet | increase | serum β-cryptoxanthin levels | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #1 |
low fat, high fiber (LFHF) diet | increase | fiber intake | women diagnosed with stages II-IV ovarian cancer | +5.2g/day | significantly increased | #2 |
low fat, high fiber (LFHF) diet | increase | daily servings of juice | women diagnosed with stages II-IV ovarian cancer | +0.9 servings/day | significantly increased | #3 |
low fat, high fiber (LFHF) diet | increase | daily servings of vegetables | women diagnosed with stages II-IV ovarian cancer | +1.3 servings/day | significantly increased | #4 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | serum levels of albumin | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #5 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | serum levels of lutein and zeaxanthin | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #6 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | serum levels of retinol | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #7 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | serum levels of retinyl palmitate | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #8 |
low fat, high fiber (LFHF) diet | no change | cancer antigen-125 | women diagnosed with stages II-IV ovarian cancer | - | no changes | #9 |
low fat, high fiber (LFHF) diet | no change | anthropometry | women diagnosed with stages II-IV ovarian cancer | - | no changes | #10 |
low fat, high fiber (LFHF) diet | no change | health-related quality of life (HRQOL) | women diagnosed with stages II-IV ovarian cancer | - | no changes | #11 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | no change | cancer antigen-125 | women diagnosed with stages II-IV ovarian cancer | - | no changes | #12 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | no change | anthropometry | women diagnosed with stages II-IV ovarian cancer | - | no changes | #13 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | no change | health-related quality of life (HRQOL) | women diagnosed with stages II-IV ovarian cancer | - | no changes | #14 |
low fat, high fiber (LFHF) diet | increase | total serum carotenoid levels | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #15 |
low fat, high fiber (LFHF) diet | increase | α-carotene concentrations | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #16 |
low fat, high fiber (LFHF) diet | increase | β-carotene concentrations | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #17 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | total serum carotenoid levels | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #18 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | α-carotene concentrations | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #19 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | β-carotene concentrations | women diagnosed with stages II-IV ovarian cancer | - | significantly increased | #20 |
modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs) | increase | β-carotene concentrations | women diagnosed with stages II-IV ovarian cancer | - | increased more | #21 |
OBJECTIVE: Few studies have examined the dietary habits of ovarian cancer survivors. Therefore, we conducted a study to assess the feasibility and impact of two dietary interventions for ovarian cancer survivors. METHODS: In this randomized, parallel-group study, 51 women (mean age, 53 years) diagnosed with stages II-IV ovarian cancer were recruited and randomly assigned to a low fat, high fiber (LFHF) diet or a modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs). Changes in clinical measures, serum carotenoid and tocopherol levels, dietary intake, anthropometry, and health-related quality of life (HRQOL) were assessed with paired t-tests. RESULTS: The recruitment rate was 25%, and the retention rate was 75% at 6 months. At baseline, 28% and 45% of women met guidelines for intake of fiber and of fruits and vegetables, respectively. After 6 months, total serum carotenoid levels and α- and β-carotene concentrations were significantly increased in both groups (P<0.01); however, β-carotene concentrations were increased more in the FVJC group. Serum β-cryptoxanthin levels, fiber intake (+5.2g/day), and daily servings of juice (+0.9 servings/day) and vegetables (+1.3 servings/day) were all significantly increased in the LFHF group (all P<0.05). Serum levels of albumin, lutein and zeaxanthin, retinol, and retinyl palmitate were significantly increased in the FVJC group (all P<0.05). No changes in cancer antigen-125, anthropometry, or HRQOL were observed. CONCLUSION: Overall, this study supports the feasibility of designing dietary interventions for stages II-IV ovarian cancer survivors and provides preliminary evidence that a low fat high fiber diet and a diet supplemented with encapsulated FVJC may increase phytonutrients in ovarian cancer survivors.