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An Evaluation of Factors Predicting Diet Quality among Cancer Patients
A high diet quality is associated with a lower risk of cancer mortality. However, the predictive factors of diet quality among cancer patients are not well understood. This study determines the socio-demographic and disease-related factors that affect diet quality among cancer patients. Two hundred...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116020/ https://www.ncbi.nlm.nih.gov/pubmed/30081543 http://dx.doi.org/10.3390/nu10081019 |
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author | Kane, Kathleen Ilic, Sanja Paden, Holly Lustberg, Maryam Grenade, Cassandra Bhatt, Aashish Diaz, Dayssy Beery, Anna Hatsu, Irene |
author_facet | Kane, Kathleen Ilic, Sanja Paden, Holly Lustberg, Maryam Grenade, Cassandra Bhatt, Aashish Diaz, Dayssy Beery, Anna Hatsu, Irene |
author_sort | Kane, Kathleen |
collection | PubMed |
description | A high diet quality is associated with a lower risk of cancer mortality. However, the predictive factors of diet quality among cancer patients are not well understood. This study determines the socio-demographic and disease-related factors that affect diet quality among cancer patients. Two hundred and forty-two cancer patients completed questionnaires assessing sociodemographic and disease-related characteristics. Diet quality was measured using the Healthy Eating Index 2010 (HEI). Independent sample t-tests and one-way ANOVA with post-hoc analysis using the Tukey HSD test were used to compare mean HEI scores across these characteristics. A regression model was used to determine factors that predicted diet quality. The overall HEI score among cancer patients was 61.59 (SD = 11.67). Patients with a high school degree or General Education Diploma (GED) or less had lower HEI scores (β = −4.03, p = 0.04; β = −7.77, p = 0.001, respectively) compared to those with college degrees. Additionally, homemakers had significantly higher HEI scores (β = 7.95, p = 0.008) compared to those who worked at least 40 hours per week. Also, individuals with some types of cancers (e.g., endometrial or uterine) had significantly higher HEI scores (β = 12.56, p = 0.002) than those with other cancers (e.g., head and neck). Our findings will help oncology healthcare providers identify and target cancer patients with specific demographic characteristics who are at increased risk for consuming poor-quality diets with much needed food resource interventions. |
format | Online Article Text |
id | pubmed-6116020 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61160202018-09-04 An Evaluation of Factors Predicting Diet Quality among Cancer Patients Kane, Kathleen Ilic, Sanja Paden, Holly Lustberg, Maryam Grenade, Cassandra Bhatt, Aashish Diaz, Dayssy Beery, Anna Hatsu, Irene Nutrients Article A high diet quality is associated with a lower risk of cancer mortality. However, the predictive factors of diet quality among cancer patients are not well understood. This study determines the socio-demographic and disease-related factors that affect diet quality among cancer patients. Two hundred and forty-two cancer patients completed questionnaires assessing sociodemographic and disease-related characteristics. Diet quality was measured using the Healthy Eating Index 2010 (HEI). Independent sample t-tests and one-way ANOVA with post-hoc analysis using the Tukey HSD test were used to compare mean HEI scores across these characteristics. A regression model was used to determine factors that predicted diet quality. The overall HEI score among cancer patients was 61.59 (SD = 11.67). Patients with a high school degree or General Education Diploma (GED) or less had lower HEI scores (β = −4.03, p = 0.04; β = −7.77, p = 0.001, respectively) compared to those with college degrees. Additionally, homemakers had significantly higher HEI scores (β = 7.95, p = 0.008) compared to those who worked at least 40 hours per week. Also, individuals with some types of cancers (e.g., endometrial or uterine) had significantly higher HEI scores (β = 12.56, p = 0.002) than those with other cancers (e.g., head and neck). Our findings will help oncology healthcare providers identify and target cancer patients with specific demographic characteristics who are at increased risk for consuming poor-quality diets with much needed food resource interventions. MDPI 2018-08-04 /pmc/articles/PMC6116020/ /pubmed/30081543 http://dx.doi.org/10.3390/nu10081019 Text en © 2018 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kane, Kathleen Ilic, Sanja Paden, Holly Lustberg, Maryam Grenade, Cassandra Bhatt, Aashish Diaz, Dayssy Beery, Anna Hatsu, Irene An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title | An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title_full | An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title_fullStr | An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title_full_unstemmed | An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title_short | An Evaluation of Factors Predicting Diet Quality among Cancer Patients |
title_sort | evaluation of factors predicting diet quality among cancer patients |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116020/ https://www.ncbi.nlm.nih.gov/pubmed/30081543 http://dx.doi.org/10.3390/nu10081019 |
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