Jia-Nan Sun, Yu Li, Meng Luan, Lang Wu, Fang-Hua Liu, Yi-Zi Li, He-Li Xu, Yi-Fan Wei, Qian Xiao, Xiao-Ying Li, Jin Xu, Ke-Xin Liu, Dong-Hui Huang, Qi-Jun Wu, Ting-Ting Gong
{"title":"Pre- and post-polyphenol intake and ovarian cancer survival: evidence from a prospective cohort study.","authors":"Jia-Nan Sun, Yu Li, Meng Luan, Lang Wu, Fang-Hua Liu, Yi-Zi Li, He-Li Xu, Yi-Fan Wei, Qian Xiao, Xiao-Ying Li, Jin Xu, Ke-Xin Liu, Dong-Hui Huang, Qi-Jun Wu, Ting-Ting Gong","doi":"10.1007/s00394-024-03516-6","DOIUrl":null,"url":null,"abstract":"<p><strong>Purpose: </strong>Although (poly)phenols have shown potential in anti-cancer activities, their impact on improving ovarian cancer (OC) survival remains unknown. Therefore, we aim to first investigate the association between dietary polyphenol intake and OC survival, providing valuable insights into potential interventions.</p><p><strong>Methods: </strong>The prospective cohort recruited 560 patients with OC to assess the associations of polyphenol intake, not only pre- and post-diagnosis but also the change from pre- to post-diagnosis with OC survival. Dietary intakes of total (poly)phenols and their five classes (flavonoids, phenolic acids, lignans, stilbenes, and other polyphenols) were assessed using a validated 111-item food frequency questionnaire. Overall survival (OS) was tracked through active follow-up and medical records until February 16th, 2023. Cox proportional hazard regression models were applied to calculate the hazard ratios (HR) and 95% confidence intervals (CI).</p><p><strong>Results: </strong>During a median follow-up of 44.4 months, 211 all-cause deaths were identified. We observed significant associations between higher polyphenol intake with lower risk of mortality among patients with OC ((HR <sub>T3 vs. T1</sub> = 0.55, 95%CI = 0.35-0.87 for pre-diagnosis; and HR <sub>T3 vs. T1</sub> = 0.59, 95%CI = 0.39-0.90 for post-diagnosis). Consistently, an evident linear trend was observed for polyphenol and flavonoid intake with OC survival. Of note, compared to the stable group (change within 10%), the decreased intake (change of more than 10%) of total (poly)phenols and five polyphenol classes was significantly associated with worse OS.</p><p><strong>Conclusion: </strong>Dietary (poly)phenols, as well as its five classes, have an inverse association with OC survival.</p>","PeriodicalId":12030,"journal":{"name":"European Journal of Nutrition","volume":"64 1","pages":"14"},"PeriodicalIF":4.1000,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1007/s00394-024-03516-6","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Purpose: Although (poly)phenols have shown potential in anti-cancer activities, their impact on improving ovarian cancer (OC) survival remains unknown. Therefore, we aim to first investigate the association between dietary polyphenol intake and OC survival, providing valuable insights into potential interventions.
Methods: The prospective cohort recruited 560 patients with OC to assess the associations of polyphenol intake, not only pre- and post-diagnosis but also the change from pre- to post-diagnosis with OC survival. Dietary intakes of total (poly)phenols and their five classes (flavonoids, phenolic acids, lignans, stilbenes, and other polyphenols) were assessed using a validated 111-item food frequency questionnaire. Overall survival (OS) was tracked through active follow-up and medical records until February 16th, 2023. Cox proportional hazard regression models were applied to calculate the hazard ratios (HR) and 95% confidence intervals (CI).
Results: During a median follow-up of 44.4 months, 211 all-cause deaths were identified. We observed significant associations between higher polyphenol intake with lower risk of mortality among patients with OC ((HR T3 vs. T1 = 0.55, 95%CI = 0.35-0.87 for pre-diagnosis; and HR T3 vs. T1 = 0.59, 95%CI = 0.39-0.90 for post-diagnosis). Consistently, an evident linear trend was observed for polyphenol and flavonoid intake with OC survival. Of note, compared to the stable group (change within 10%), the decreased intake (change of more than 10%) of total (poly)phenols and five polyphenol classes was significantly associated with worse OS.
Conclusion: Dietary (poly)phenols, as well as its five classes, have an inverse association with OC survival.
期刊介绍:
The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on
immunology and inflammation,
gene expression,
metabolism,
chronic diseases, or
carcinogenesis,
or a major focus on
epidemiology, including intervention studies with healthy subjects and with patients,
biofunctionality of food and food components, or
the impact of diet on the environment.