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Published on: October 18, 2011
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Diet quality indices and changes in cognition during chemotherapy
Sylvia L Crowder1, Taylor L Welniak1, Aasha I Hoogland1
1Department of Health Outcomes and Behavior, Moffitt Cancer Center, Tampa, FL, USA.
Summary
A higher intake of monounsaturated fats relative to saturated fats before chemotherapy may help prevent cancer-related cognitive decline. This dietary pattern shows promise for preserving cognitive function during cancer treatment.
Area of Science:
- Oncology
- Nutrition Science
- Neuroscience
Background:
- Cancer-related cognitive decline (CRCD) lacks evidence-based prevention strategies.
- The impact of diet on CRCD prevention is not well understood.
- Healthy lifestyle advice, including diet, is common but lacks specific guidance for CRCD.
Purpose of the Study:
- To evaluate the association between pre-treatment diet quality and changes in self-reported cognition during chemotherapy.
- To investigate specific dietary indices and their components in relation to cognitive function during cancer treatment.
Main Methods:
- A secondary analysis of 96 participants undergoing chemotherapy.
- Diet quality assessed using the Block Brief Food Frequency Questionnaire (FFQ) pre-treatment.
- Cognitive function and abilities measured using PROMIS questionnaires pre-infusion and 5 days post-infusion.
- Statistical analysis using residualized change models, controlling for covariates.
Main Results:
- No overall diet index scores predicted changes in cognitive function or abilities.
- A higher pre-treatment ratio of Alternate Mediterranean Diet (aMED) monounsaturated to saturated fat intake was significantly associated with less cognitive decline (P ≤ .001).
Conclusions:
- Higher pre-treatment intake of monounsaturated fats relative to saturated fats may protect against early CRCD during chemotherapy.
- Dietary fat composition, specifically a higher monounsaturated/saturated fat ratio, could be a modifiable factor for CRCD prevention.
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