Poster Topical Area: Diet and Cancer
Poster Board Number: 215
It is known little about the role of diet in inflammation and health-related quality of life (HRQOL) among breast cancer survivors. We identified the dietary pattern associated with high-sensitivity C-reactive protein (hsCRP) levels and examined its association with HRQOL levels among breast cancer survivors.
We included a total of 378 women who had been diagnosed with stage 1 to 3 breast cancers and had undergone surgery more than a year ago from study entry. We assessed HRQOL using the short-form 36 health survey (SF-36) and dietary information using 3 day-dietary records or food frequency questionnaire (FFQ). We used the reduced rank regression (RRR) to derive the dietary pattern associated with hsCRP levels among 186 women, of whom plasma hsCRP levels were measured using particle-enhanced immunoturbidimetric assay. We calculated a hsCRP dietary pattern score by summing the standardized intakes of food groups with greater than 0.2 of factor loading and applied the scores to all women. We used the generalized linear model (GLM) to examine the association between hsCRP dietary pattern score and HRQOL levels.
The dietary pattern positively associated with hsCRP levels was characterized by high intake of refined rice, red meat, snack, and sugary/other breads and low intake of salted seafood, soybean, seafood based soup/broth and fruit. There was a statistically significant correlation between hsCRP dietary pattern score and plasma hsCRP levels (r=0.23, p=0.002). We did not find any significant association between hsCRP dietary pattern score and physical component summary (PCS) or mental component summary (MCS). However, for each 8 domain of SF-36, we found that hsCRP dietary pattern score was associated with decreasing scores of bodily pain; the least-squares mean (LS-mean)s and 95% confidence interval (CI)s were 77.56 (72.91-82.21) for quartile 1, 72.94 (68.38-77.50) for quartile 2, 72.98 (68.33-77.63) for quartile 3 and 69.97 (65.31-74.62) for quartile 4 (p for trend = 0.03).
Our findings suggest that dietary pattern associated with high hsCRP levels may be associated with poorer levels of bodily pain among breast cancer survivors. Our study warrants further prospective or intervention studies on diet and HRQOL among breast cancer survivors.
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (NRF-2014R1A2A2A01007794) and was supported by the MSIP(Ministry of Science, ICT and Future Planning), Korea, under the ITRC(Information Technology Research Center) support program (IITP-2018-2014-1-00720) supervised by the IITP
Department of Food and Nutrition, College of Human Ecology, Seoul National University
Seoul, Seoul-t'ukpyolsi, Republic of Korea