Diet Quality and Dietary Inflammatory Index Score among Women’s Cancer Survivors

Sibylle Kranz, Faten Hasan, Erin Kennedy, Jamie Zoellner, Kristin A Guertin, Nitin Shivappa, James R Hébert, Roger Anderson and Wendy Cohn
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Sibylle Kranz: Department of Kinesiology, University of Virginia, Charlottesville, VA 22903, USA
Faten Hasan: Department of Kinesiology, University of Virginia, Charlottesville, VA 22903, USA
Erin Kennedy: Department of Public Health Sciences, University of Virginia, Charlottesville, VA 22903, USA
Jamie Zoellner: Department of Public Health Sciences, University of Virginia, Charlottesville, VA 22903, USA
Kristin A Guertin: Department of Public Health Sciences, University of Virginia, Charlottesville, VA 22903, USA
Nitin Shivappa: Cancer Prevention and Control Program, Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA
James R Hébert: Cancer Prevention and Control Program, Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA
Roger Anderson: Department of Public Health Sciences, University of Virginia, Charlottesville, VA 22903, USA
Wendy Cohn: Department of Public Health Sciences, University of Virginia, Charlottesville, VA 22903, USA

IJERPH, 2022, vol. 19, issue 4, 1-12

Abstract: The purpose of this study was to investigate Healthy Eating Index 2015 (HEI-2015) and Energy-Adjusted Dietary Inflammatory Index (E-DII TM ) scores in women’s cancer survivors and to examine socio-economic (SES) characteristics associated with these two diet indices. In this cross-sectional study, survivors of women’s cancers completed a demographic questionnaire and up to three 24-h dietary recalls. HEI-2015 and E-DII scores were calculated from average intakes. One-way ANOVA was used to examine the association of various demographic factors on HEI-2015 and E-DII scores. Pearson Correlation was used to calculate the correlation between the two scores. The average HEI-2015 score was 55.0 ± 13.5, lower than the national average, and average E-DII was −1.14 ± 2.24, with 29% of women having a more pro-inflammatory and 71% a more anti-inflammatory diet. Diets with higher HEI-2015 scores were associated with more anti-inflammatory diets (r = −0.67, p < 0.001). Those having a graduate degree (F(2,49) = 3.6, p = 0.03) and completing cancer treatment > 4 years ago (F(2,49) = 4.8, p = 0.01) had higher HEI-2015 scores. There were no associations between SES and E-DII scores. The diet quality of women’s cancer survivors is comparatively low, but many achieved an anti-inflammatory diet; a promising avenue for preventing recurrence. There is an urgent need to involve health care professionals in the guidance of women’s cancer survivors to improve diet quality and prevent cancer recurrence.

Keywords: women’s cancer survivors; cancer survivor guidelines; dietary guidance; healthy eating index; dietary inflammatory index (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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