Background

Cancer therapies induce cardiac injury and increase cardiovascular disease (CVD) risk. In non-cancer populations, higher diet quality is associated with protection against CVD, but the relationship between diet and cardiac function in cancer survivors is unknown.

Methods

This cross-sectional analysis from the Multi-Ethnic Study of Atherosclerosis (MESA) cohort included 113 cancer survivors (55 breast, 53 prostate, three lung, and three blood) and 4233 non-cancer controls. Dietary intake was reported via validated food frequency questionnaire. Alternate healthy eating index (AHEI) was calculated as a measure of quality. Cardiac function, determined as left ventricular ejection fraction (LVEF), was assessed by cardiac magnetic resonance.

Results

Cancer survivors had a lower LVEF compared to controls (61.3 ± 6.5% v 62.4 ± 6.1%, p = 0.04). In all participants, total fat (β ± SE: −0.04 ± 0.01, p = 0.004), saturated fat (−0.11 ± 0.03, p < 0.001), and trans-fat (−0.36 ± 0.12, p = 0.002) intake were inversely associated with LVEF while AHEI (0.03 ± 0.01, p < 0.001) was positively associated with LVEF. Among cancer survivors only, sucrose intake was negatively related to LVEF (−0.15 ± 0.06, p = 0.02), and the ratio of unsaturated fat to saturated fat (2.7 ± 1.1, p = 0.01) and fiber intake (0.42 ± 0.14, p = 0.003) were positively related to LVEF.

Discussion

In cancer survivors, improved dietary fat and carbohydrate quality (i.e., greater consumption of unsaturated fatty acids and fiber) was associated with favorable cardiac function, while higher sucrose was associated with worse cardiac function. Further research is needed to confirm these findings and test whether changes in the identified dietary factors will modulate cardiac function in cancer survivors.

中文翻译：

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较高的饮食质量与癌症幸存者更好的心脏功能有关：动脉粥样硬化的多种族研究

背景

癌症治疗会导致心脏损伤并增加心血管疾病 (CVD) 风险。在非癌症人群中，较高的饮食质量与预防心血管疾病相关，但癌症幸存者的饮食与心脏功能之间的关系尚不清楚。

方法

这项来自动脉粥样硬化多种族研究 (MESA) 队列的横断面分析包括 113 名癌症幸存者（55 名乳腺癌患者、53 名前列腺患者、3 名肺患者和 3 名血液患者）和 4233 名非癌症对照者。通过经过验证的食物频率调查问卷报告膳食摄入量。计算替代健康饮食指数（AHEI）作为质量衡量标准。通过心脏磁共振评估心脏功能，确定为左心室射血分数（LVEF）。

结果

与对照组相比，癌症幸存者的 LVEF 较低（61.3 ± 6.5% vs 62.4 ± 6.1%，p  = 0.04）。所有参与者的总脂肪（β ± SE：-0.04 ± 0.01，p  = 0.004）、饱和脂肪（-0.11 ± 0.03，p  < 0.001）和反式脂肪（-0.36 ± 0.12，p  = 0.002）摄入量分别为与 LVEF 呈负相关，而 AHEI (0.03 ± 0.01, p < 0.001) 与 LVEF 呈正相关。仅在癌症幸存者中，蔗糖摄入量与 LVEF（−0.15 ± 0.06，p  = 0.02）、不饱和脂肪与饱和脂肪的比率（2.7 ± 1.1，p  = 0.01）和纤维摄入量（0.42 ± 0.14，p = 0.01）呈负相关。  = 0.003）与 LVEF 呈正相关。

讨论

在癌症幸存者中，改善膳食脂肪和碳水化合物质量（即，摄入更多的不饱和脂肪酸和纤维）与良好的心脏功能相关，而较高的蔗糖与较差的心脏功能相关。需要进一步的研究来证实这些发现，并测试已确定的饮食因素的变化是否会调节癌症幸存者的心脏功能。