Article record

量化癌症幸存者关键时期的饮食质量：一项纵向研究

Quantifying Diet Quality Across Critical Periods of Cancer Survivorship: A Longitudinal Study.

临床研究咽喉科IF 1.4Q3

文献信息

PMID	42813694
原文	在 PubMed 查看原文 ↗
发表日期	2026
作者	Marcia C de Oliveira Otto 查看其他 6 位作者 Kristen Sandulache；Ji Yun Tark；Vlad C Sandulache；Shreela V Sharma；Ruosha Li；Katherine A Hutcheson
作者单位	Department of Epidemiology, UTHealth Houston School of Public Health. 查看其他 8 条单位信息 Center for Healthy Communities, UTHealth Houston School of Public Health; marcia.c.otto@uth.tmc.edu.；Department of Medicine, Section of Epidemiology and Population Sciences, Baylor College of Medicine.；Bobby R. Alford Department of Otolaryngology Head and Neck Surgery, Baylor College of Medicine.；ENT Section, Operative CareLine, Michael E. DeBakey Veterans Affairs Medical Center.；Center for Healthy Communities, UTHealth Houston School of Public Health.；Department of Biostatistics and Data Science, The University of Texas Health Science Center at Houston School of Public Health.；Department of Head and Neck Surgery, The University of Texas MD Anderson Cancer Center.；Division of Radiation Oncology, The University of Texas MD Anderson Cancer Center.
期刊	Journal of visualized experiments : JoVE
SCI 分区	Q3
IF	1.4
研究类型	临床研究 · 临床
所属专科	咽喉科

中文摘要

背景： 揭示口咽癌和吞咽困难对癌症幸存者饮食质量和营养的长期影响（U-DINE）研究是一项多中心纵向调查，旨在评估口咽癌（OPC）诊疗连续过程中的饮食质量和营养风险。U-DINE整合了两个临床队列的饮食、临床和吞咽评估。患有原发性、非复发性OPC的成人在诊断时、治疗后3-6个月以及治疗后18-24个月接受评估，使用标准化的24小时膳食回顾以及食物和营养安全、健康饮食障碍和营养不良风险的测量。方法：在333名参与者中，饮食质量差普遍存在。在诊断时，132名参与者中有130名（98.5%）观察到极低（HEI-2020 51-70）或极低（HEI-2020 ≤50）的饮食质量；治疗后36名中有35名（97.2%）；长期幸存者中165名中有158名（95.8%）；没有人饮食质量充足。在非白人中58名有35名（60.3%）观察到极低饮食质量，而白人275名中有154名（56.0%）；女性27名中有18名（66.7%），男性306名中有171名（55.9%）；HPV阳性肿瘤参与者283名中有163名（57.6%），HPV阴性肿瘤29名中有16名（55.2%）。在治疗后和长期幸存者中，极低饮食质量在仅手术治疗10名中有8名（80.0%），接受放疗和化疗125名中有72名（57.6%），仅接受放疗33名中有17名（51.5%），接受手术加放疗伴或不伴化疗30名中有15名（50.0%）。结果：总体而言，14名参与者（4.2%）失访或退出。结论：U-DINE研究结果表明，OPC幸存者中普遍存在饮食质量差，并支持全面饮食评估的可行性。其纵向设计为识别饮食风险和健康饮食障碍以及为癌症诊疗连续过程中的针对性干预提供信息提供了框架。

英文摘要

The uncovering the long-term impact of oropharyngeal cancer and dysphagia on dietary quality and nutrition among cancer survivors (U-DINE) Study is a multisite longitudinal investigation of diet quality and nutritional risk across the oropharyngeal cancer (OPC) care continuum. U-DINE integrates dietary, clinical, and swallowing assessments from two clinical cohorts. Adults with primary, non-recurrent OPC are assessed at diagnosis, 3-6 months post-treatment, and 18-24 months post-treatment using standardized 24-hour dietary recalls and measures of food and nutrition security, barriers to healthy eating, and malnutrition risk. Among 333 participants, poor diet quality was pervasive. Very low (HEI-2020 51-70) or critically low (HEI-2020 ≤50) diet quality was observed in 130 of 132 participants (98.5%) at diagnosis, 35 of 36 (97.2%) post-treatment, and 158 of 165 (95.8%) during long-term survivorship; none had adequate diet quality. Critically low diet quality was observed in 35 of 58 non-White versus 154 of 275 White participants (60.3% vs. 56.0%), 18 of 27 females versus 171 of 306 males (66.7% vs. 55.9%), and 163 of 283 participants with HPV-positive versus 16 of 29 with HPV-negative tumors (57.6% vs. 55.2%). Among post-treatment and long-term survivors, critically low diet quality was observed in 8 of 10 participants treated with surgery alone (80.0%), 72 of 125 receiving radiation and chemotherapy (57.6%), 17 of 33 receiving radiation only (51.5%), and 15 of 30 receiving surgery plus radiation with or without chemotherapy (50.0%). Overall, 14 participants (4.2%) were lost to follow-up or withdrew. U-DINE findings demonstrate pervasive poor diet quality across OPC survivorship and support the feasibility of comprehensive dietary assessment. Its longitudinal design provides a framework for identifying dietary risk and barriers to healthy eating and informing targeted interventions across the cancer care continuum.