{"title":"蜂蜜和台湾绿蜂胶对头颈癌放疗患者口腔黏膜炎和生活质量的影响:一项随机对照试验。","authors":"Shao-Ching Jen, Yue-Wen Chen, Jo-Ting Tsai, Chia-Chun Kuo, Lai-Lei Ting, Wen-Yen Huang, Tsai-Wei Huang, Jin-Hua Chen and Made Satya Nugraha Gautama","doi":"10.1039/D5FO00067J","DOIUrl":null,"url":null,"abstract":"<p >\r\n <em>Background</em>: Head and neck cancer (HNC) significantly impacts patients’ quality of life (QoL), particularly due to complications like oral mucositis (OM). This study evaluated the effectiveness of honey and Taiwanese green propolis (TGP) in managing OM severity in HNC patients undergoing radiotherapy. <em>Methods</em>: From April 2019 to January 2022, 75 HNC patients were randomly assigned to honey, TGP, or usual-care groups. The primary outcome was OM severity, measured using the World Health Organization (WHO) mucositis scale (0–4). Secondary outcomes, including patient-reported OM symptoms, xerostomia, and QoL, were also assessed. Data were collected weekly for 12 weeks post-radiotherapy and analyzed using the generalized estimating equation (GEE) method. All patients were free of OM symptoms at the baseline. <em>Results</em>: Compared to the usual-care group, the honey group showed significantly higher QoL scores (<em>β</em> = 10.05, SE = 3.59, 95% CI = 3.02 to 17.08, <em>P</em> = 0.01) and reduced OM severity (<em>β</em> = −0.45, SE = 0.15, <em>P</em> < 0.01). The TGP group also significantly reduced OM severity (<em>β</em> = −0.37, SE = 0.13, <em>P</em> < 0.01) but did not significantly affect QoL (<em>β</em> = 2.42, SE = 3.63, <em>P</em> = 0.51). OM severity peaked at week 7 in the usual-care group (mean 2.75 ± 1.07), with significantly lower scores in both honey (1.73 ± 1.39) and TGP (2.00 ± 1.38) groups (<em>P</em> < 0.05). <em>Post-hoc</em> comparisons at week 7 showed that honey was more effective than TGP (<em>P</em> = 0.046). The cumulative incidence of severe OM (WHO grade ≥3) was significantly lower in the honey group (36%) compared to the usual-care group (68%; <em>P</em> = 0.012). Additionally, weight maintenance was better in the honey group (average weight loss: 0.84 kg) compared to the TGP (3.30 kg) and usual-care (4.55 kg) groups, which may be associated with improved oral function. <em>Conclusion</em>: Honey is an effective therapy for managing OM severity in HNC patients undergoing radiotherapy. While TGP reduces OM severity, it is less effective than honey. Further studies are needed to establish standardized clinical guidelines for the use of honey and propolis products in HNC supportive care. The clinical trial registry number is NCT04382079 (https://clinicaltrials.gov).</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 4958-4969"},"PeriodicalIF":5.1000,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of honey and Taiwanese green propolis on oral mucositis and quality of life in head and neck cancer patients undergoing radiotherapy: a randomized controlled trial†\",\"authors\":\"Shao-Ching Jen, Yue-Wen Chen, Jo-Ting Tsai, Chia-Chun Kuo, Lai-Lei Ting, Wen-Yen Huang, Tsai-Wei Huang, Jin-Hua Chen and Made Satya Nugraha Gautama\",\"doi\":\"10.1039/D5FO00067J\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >\\r\\n <em>Background</em>: Head and neck cancer (HNC) significantly impacts patients’ quality of life (QoL), particularly due to complications like oral mucositis (OM). This study evaluated the effectiveness of honey and Taiwanese green propolis (TGP) in managing OM severity in HNC patients undergoing radiotherapy. <em>Methods</em>: From April 2019 to January 2022, 75 HNC patients were randomly assigned to honey, TGP, or usual-care groups. The primary outcome was OM severity, measured using the World Health Organization (WHO) mucositis scale (0–4). Secondary outcomes, including patient-reported OM symptoms, xerostomia, and QoL, were also assessed. Data were collected weekly for 12 weeks post-radiotherapy and analyzed using the generalized estimating equation (GEE) method. All patients were free of OM symptoms at the baseline. <em>Results</em>: Compared to the usual-care group, the honey group showed significantly higher QoL scores (<em>β</em> = 10.05, SE = 3.59, 95% CI = 3.02 to 17.08, <em>P</em> = 0.01) and reduced OM severity (<em>β</em> = −0.45, SE = 0.15, <em>P</em> < 0.01). The TGP group also significantly reduced OM severity (<em>β</em> = −0.37, SE = 0.13, <em>P</em> < 0.01) but did not significantly affect QoL (<em>β</em> = 2.42, SE = 3.63, <em>P</em> = 0.51). OM severity peaked at week 7 in the usual-care group (mean 2.75 ± 1.07), with significantly lower scores in both honey (1.73 ± 1.39) and TGP (2.00 ± 1.38) groups (<em>P</em> < 0.05). <em>Post-hoc</em> comparisons at week 7 showed that honey was more effective than TGP (<em>P</em> = 0.046). The cumulative incidence of severe OM (WHO grade ≥3) was significantly lower in the honey group (36%) compared to the usual-care group (68%; <em>P</em> = 0.012). Additionally, weight maintenance was better in the honey group (average weight loss: 0.84 kg) compared to the TGP (3.30 kg) and usual-care (4.55 kg) groups, which may be associated with improved oral function. <em>Conclusion</em>: Honey is an effective therapy for managing OM severity in HNC patients undergoing radiotherapy. While TGP reduces OM severity, it is less effective than honey. Further studies are needed to establish standardized clinical guidelines for the use of honey and propolis products in HNC supportive care. The clinical trial registry number is NCT04382079 (https://clinicaltrials.gov).</p>\",\"PeriodicalId\":77,\"journal\":{\"name\":\"Food & Function\",\"volume\":\" 12\",\"pages\":\" 4958-4969\"},\"PeriodicalIF\":5.1000,\"publicationDate\":\"2025-05-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food & Function\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://pubs.rsc.org/en/content/articlelanding/2025/fo/d5fo00067j\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Function","FirstCategoryId":"97","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/fo/d5fo00067j","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
背景:头颈癌(HNC)显著影响患者的生活质量(QoL),特别是由于口腔黏膜炎(OM)等并发症。本研究评估蜂蜜和台湾绿蜂胶(TGP)对放射治疗的HNC患者OM严重程度的控制效果。方法:从2019年4月到2022年1月,75名HNC患者被随机分配到蜂蜜组、TGP组或常规护理组。主要终点是OM严重程度,使用世界卫生组织(WHO)粘膜炎量表(0-4)进行测量。次要结局,包括患者报告的OM症状、口干和生活质量,也被评估。放疗后12周每周收集数据,并采用广义估计方程(GEE)方法进行分析。所有患者在基线时均无OM症状。结果:与常规护理组相比,蜂蜜组患者的生活质量评分显著提高(β = 10.05, SE = 3.59, 95% CI = 3.02 ~ 17.08, P = 0.01), OM严重程度显著降低(β = -0.45, SE = 0.15, P < 0.01)。TGP组显著降低OM严重程度(β = -0.37, SE = 0.13, P < 0.01),但对生活质量无显著影响(β = 2.42, SE = 3.63, P = 0.51)。常规护理组OM严重程度在第7周达到高峰(平均2.75±1.07),蜂蜜组(1.73±1.39)和TGP组(2.00±1.38)评分均显著低于对照组(P < 0.05)。第7周的事后比较显示,蜂蜜比TGP更有效(P = 0.046)。重度OM (WHO分级≥3级)的累积发生率在蜂蜜组(36%)显著低于常规护理组(68%;P = 0.012)。此外,与TGP组(3.30公斤)和常规护理组(4.55公斤)相比,蜂蜜组的体重维持情况更好(平均体重减轻:0.84公斤),这可能与口腔功能的改善有关。结论:蜂蜜是治疗HNC放疗患者OM严重程度的有效方法。虽然TGP可以降低OM的严重程度,但效果不如蜂蜜。需要进一步的研究来建立在HNC支持治疗中使用蜂蜜和蜂胶产品的标准化临床指南。临床试验注册号为NCT04382079 (https://clinicaltrials.gov)。
Effects of honey and Taiwanese green propolis on oral mucositis and quality of life in head and neck cancer patients undergoing radiotherapy: a randomized controlled trial†
Background: Head and neck cancer (HNC) significantly impacts patients’ quality of life (QoL), particularly due to complications like oral mucositis (OM). This study evaluated the effectiveness of honey and Taiwanese green propolis (TGP) in managing OM severity in HNC patients undergoing radiotherapy. Methods: From April 2019 to January 2022, 75 HNC patients were randomly assigned to honey, TGP, or usual-care groups. The primary outcome was OM severity, measured using the World Health Organization (WHO) mucositis scale (0–4). Secondary outcomes, including patient-reported OM symptoms, xerostomia, and QoL, were also assessed. Data were collected weekly for 12 weeks post-radiotherapy and analyzed using the generalized estimating equation (GEE) method. All patients were free of OM symptoms at the baseline. Results: Compared to the usual-care group, the honey group showed significantly higher QoL scores (β = 10.05, SE = 3.59, 95% CI = 3.02 to 17.08, P = 0.01) and reduced OM severity (β = −0.45, SE = 0.15, P < 0.01). The TGP group also significantly reduced OM severity (β = −0.37, SE = 0.13, P < 0.01) but did not significantly affect QoL (β = 2.42, SE = 3.63, P = 0.51). OM severity peaked at week 7 in the usual-care group (mean 2.75 ± 1.07), with significantly lower scores in both honey (1.73 ± 1.39) and TGP (2.00 ± 1.38) groups (P < 0.05). Post-hoc comparisons at week 7 showed that honey was more effective than TGP (P = 0.046). The cumulative incidence of severe OM (WHO grade ≥3) was significantly lower in the honey group (36%) compared to the usual-care group (68%; P = 0.012). Additionally, weight maintenance was better in the honey group (average weight loss: 0.84 kg) compared to the TGP (3.30 kg) and usual-care (4.55 kg) groups, which may be associated with improved oral function. Conclusion: Honey is an effective therapy for managing OM severity in HNC patients undergoing radiotherapy. While TGP reduces OM severity, it is less effective than honey. Further studies are needed to establish standardized clinical guidelines for the use of honey and propolis products in HNC supportive care. The clinical trial registry number is NCT04382079 (https://clinicaltrials.gov).
期刊介绍:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.