Diet Quality Influences the Occurrence of Food Aversions in Women Undergoing Adjuvant Chemotherapy for Breast Cancer

Luiza Kuhnen Reitz, Jaqueline Schroeder, Marina Raick, Patricia de Fragas Hinnig, Francilene Gracieli Kunradi Vieira, Maria Alice Altenburg De Assis, Edson Luiz Da Silva, Giuliano Di Pietro and Patricia Faria Di Pietro ()
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Luiza Kuhnen Reitz: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Jaqueline Schroeder: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Marina Raick: Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Patricia de Fragas Hinnig: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Francilene Gracieli Kunradi Vieira: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Maria Alice Altenburg De Assis: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Edson Luiz Da Silva: Clinical Analysis Department, Federal University of Santa Catarina, Florianópolis 88040900, Brazil
Giuliano Di Pietro: Pharmacy Department, Federal University of Sergipe, Aracaju 49100000, Brazil
Patricia Faria Di Pietro: Post-Graduation Program in Nutrition, Federal University of Santa Catarina, Florianópolis 88040900, Brazil

IJERPH, 2022, vol. 19, issue 21, 1-11

Abstract: Food aversions in women undergoing adjuvant chemotherapy for breast cancer may be linked to oxidative stress and gastrointestinal consequences underlying it, and diet possibly plays a role in this association. This follow-up study included 73 women with breast cancer treated in Florianopolis City, Brazil. Dietary antioxidant capacity–DaC (mmol/d), diet quality–Brazilian Healthy Eating Index Revised (BHEI-R score), and oxidative stress biomarkers were accessed before the treatment, and women were asked if they developed food aversions during adjuvant chemotherapy. Red meat was the main aversion-causing food reported (37.9%, n = 9). There was no difference in DaC, BHEI-R score, or oxidative stress biomarkers between women with no food aversion occurrence and those showing food aversions. A logistic regression adjusted model showed that women exhibiting higher BHEI-R scores were 1.08 times more likely to not develop food aversions during adjuvant chemotherapy ( p = 0.041). In summary, this innovative investigation showed that diet quality before adjuvant chemotherapy may influence the non-occurrence of food aversion. Considering this, the result opens new areas for early nutritional interventions, focusing on reducing the occurrence of food aversions and consequently benefiting women with breast cancer by having better outcomes in oncologic treatment.

Keywords: diet quality; antioxidant intake; food aversions occurrence; oxidation; chemotherapy; adjuvant treatment; breast cancer (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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