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Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment

The current nutritional guidelines for stomach cancer survivors (SCSs) mainly focus on the influence of the surgical resection of the stomach, with limited guidance regarding a wider range of food options. We aimed to investigate the factors associated with healthier dietary changes in Korean adult...

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Autores principales: Park, Junhee, Kim, Jiyoung, Shin, Dong Wook, Shin, Jinyoung, Cho, Belong, Song, Yun-Mi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385203/
https://www.ncbi.nlm.nih.gov/pubmed/37513686
http://dx.doi.org/10.3390/nu15143268
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author Park, Junhee
Kim, Jiyoung
Shin, Dong Wook
Shin, Jinyoung
Cho, Belong
Song, Yun-Mi
author_facet Park, Junhee
Kim, Jiyoung
Shin, Dong Wook
Shin, Jinyoung
Cho, Belong
Song, Yun-Mi
author_sort Park, Junhee
collection PubMed
description The current nutritional guidelines for stomach cancer survivors (SCSs) mainly focus on the influence of the surgical resection of the stomach, with limited guidance regarding a wider range of food options. We aimed to investigate the factors associated with healthier dietary changes in Korean adult SCSs. This cross-sectional study assessed dietary pattern changes after cancer treatment for 11 food categories, using a self-administered questionnaire. A ‘healthier dietary change’ was operationally defined as a reduced consumption of red and processed meat, grains, salt, and burnt food, and an increased consumption of poultry, fish, vegetables, fruits, legumes, and dairy products. Among a total of 624 SCSs, approximately 60% of participants reported dietary changes in a healthier direction in three or more food categories, while 9.1% reported no changes. There was no significant difference in dietary habit changes between surgery types. Multivariable adjusted analysis showed that elderly and long-term survivors were inversely associated with a healthier dietary change. SCSs with a higher level of educational achievement and income were more likely to make healthier changes in their intake of processed meat, vegetables, fruits, burnt food, or salt. SCSs with higher levels of fear of cancer recurrence, anxiety, or depression were more likely to follow healthier dietary changes regarding fish, meat, fruits, grains, or burnt food. Change in dietary pattern varied across different food items, and was associated with various characteristics of SCSs. It is crucial to repeatedly provide SCSs with information about healthier dietary patterns, considering their sociodemographic, clinical, and psychological characteristics.
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spelling pubmed-103852032023-07-30 Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment Park, Junhee Kim, Jiyoung Shin, Dong Wook Shin, Jinyoung Cho, Belong Song, Yun-Mi Nutrients Article The current nutritional guidelines for stomach cancer survivors (SCSs) mainly focus on the influence of the surgical resection of the stomach, with limited guidance regarding a wider range of food options. We aimed to investigate the factors associated with healthier dietary changes in Korean adult SCSs. This cross-sectional study assessed dietary pattern changes after cancer treatment for 11 food categories, using a self-administered questionnaire. A ‘healthier dietary change’ was operationally defined as a reduced consumption of red and processed meat, grains, salt, and burnt food, and an increased consumption of poultry, fish, vegetables, fruits, legumes, and dairy products. Among a total of 624 SCSs, approximately 60% of participants reported dietary changes in a healthier direction in three or more food categories, while 9.1% reported no changes. There was no significant difference in dietary habit changes between surgery types. Multivariable adjusted analysis showed that elderly and long-term survivors were inversely associated with a healthier dietary change. SCSs with a higher level of educational achievement and income were more likely to make healthier changes in their intake of processed meat, vegetables, fruits, burnt food, or salt. SCSs with higher levels of fear of cancer recurrence, anxiety, or depression were more likely to follow healthier dietary changes regarding fish, meat, fruits, grains, or burnt food. Change in dietary pattern varied across different food items, and was associated with various characteristics of SCSs. It is crucial to repeatedly provide SCSs with information about healthier dietary patterns, considering their sociodemographic, clinical, and psychological characteristics. MDPI 2023-07-24 /pmc/articles/PMC10385203/ /pubmed/37513686 http://dx.doi.org/10.3390/nu15143268 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Park, Junhee
Kim, Jiyoung
Shin, Dong Wook
Shin, Jinyoung
Cho, Belong
Song, Yun-Mi
Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title_full Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title_fullStr Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title_full_unstemmed Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title_short Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment
title_sort factors associated with dietary habit changes in korean stomach cancer survivors after cancer treatment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385203/
https://www.ncbi.nlm.nih.gov/pubmed/37513686
http://dx.doi.org/10.3390/nu15143268
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