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Title:Fruit and vegetable intake and quality of life among breast cancer survivors
Author(s):Cheung, Hoi Ting Helen
Advisor(s):Arthur, Anna
Contributor(s):Klonoff-Cohen, Hillary; Madak-Erdogan, Zeynep
Department / Program:Food Science & Human Nutrition
Discipline:Food Science & Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:M.S.
Genre:Thesis
Subject(s):diet quality, fruits and vegetables, breast cancer, cancer survival, quality of life
Abstract:Background: With advances in breast cancer detection and treatment, survivors now have a 5-year survival rate > 90%. This has led to a shift in focus to improving not only survival, but also health-related quality of life (HR-QoL) after diagnosis, including physical, social, emotional, functional, and general well-being. High fruit and vegetable (FV) intake may improve HR-QoL, possibly through anti-inflammatory mechanisms, but previous research findings are mixed. The purpose of this study was to determine how FV intake is associated with HR-QoL among breast cancer survivors. Methods: This was a cross-sectional pilot study of 82 breast cancer survivors who completed an online survey disseminated through breast cancer support groups. Participants completed the NIH dietary screener questionnaire (DSQ), which was used to estimate average daily servings of FV intake. The Functional Assessment of Cancer Therapy-Breast Cancer (FACT-B) was used to assess HR-QoL. Scores for overall HR-QoL, as well as for individual subscales of physical, social/family, emotional, and functional QoL, were computed. Covariates included self-reported age, body mass index (BMI), cancer stage, and income. Total daily servings of FV were categorized into above and below median of intake (< 2 Cups FV/day and ≥2 Cups FV/day) and examined in multivariable linear regression models to evaluate their relationship with overall and subscale-specific HR-QoL scores. Results: After controlling for age, BMI, disease stage, and income, there were no significant associations observed between total FV intake and overall or subscale-specific HR-QoL scores. Conclusion: FV intake was not associated with HR-QoL in this breast cancer survivor population. The small sample size may have lacked adequate power to detect a significant association. Further research to understand how diet quality may influence HR-QoL in breast cancer survivors is needed.
Issue Date:2019-07-16
Type:Text
URI:http://hdl.handle.net/2142/105823
Rights Information:Copyright 2019 Hoi Ting Cheung
Date Available in IDEALS:2019-11-26
Date Deposited:2019-08


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