A randomized parallel-group dietary study for stages II–IV ovarian cancer survivors

ObjectiveFew studies have examined the dietary habits of ovarian cancer survivors. Therefore, we conducted a study to assess the feasibility and impact of two dietary interventions for ovarian cancer survivors.MethodsIn this randomized, parallel-group study, 51 women (mean age, 53 years) diagnosed with stages II–IV ovarian cancer were recruited and randomly assigned to a low fat, high fiber (LFHF) diet or a modified National Cancer Institute diet supplemented with a soy-based beverage and encapsulated fruit and vegetable juice concentrates (FVJCs). Changes in clinical measures, serum carotenoid and tocopherol levels, dietary intake, anthropometry, and health-related quality of life (HRQOL) were assessed with paired t-tests.ResultsThe recruitment rate was 25%, and the retention rate was 75% at 6 months. At baseline, 28% and 45% of women met guidelines for intake of fiber and of fruits and vegetables, respectively. After 6 months, total serum carotenoid levels and α- and β-carotene concentrations were significantly increased in both groups (P < 0.01); however, β-carotene concentrations were increased more in the FVJC group. Serum β-cryptoxanthin levels, fiber intake (+ 5.2 g/day), and daily servings of juice (+ 0.9 servings/day) and vegetables (+ 1.3 servings/day) were all significantly increased in the LFHF group (all P < 0.05). Serum levels of albumin, lutein and zeaxanthin, retinol, and retinyl palmitate were significantly increased in the FVJC group (all P < 0.05). No changes in cancer antigen-125, anthropometry, or HRQOL were observed.ConclusionOverall, this study supports the feasibility of designing dietary interventions for stages II–IV ovarian cancer survivors and provides preliminary evidence that a low fat high fiber diet and a diet supplemented with encapsulated FVJC may increase phytonutrients in ovarian cancer survivors.

► Many ovarian cancer survivors fail to meet current guidelines for dietary intake.
► A low-fat diet supplemented with encapsulated fruit and vegetable juice concentrates can improve carotenoid levels.
► Encapsulated fruit and vegetable juice concentrates may help bridge the gap between what is consumed and what is needed.