Adjuvant Pelvic Radiotherapy in Ovarian Cancer: Outcomes By Risk Factors

Abstract

Background: Radiotherapy (RT) is not the current standard treatment option for ovarian cancer (OC) patients. The present study aims to explore the risk factors of adjuvant pelvic RT for patients with OC and to investigate prognostic factors associated with longer progression free survival (PFS) and overall survival (OS) period.Methods: From April 2004 to September 2020, OC patients administered with RT were collected retrospectively at our institution and those who received pelvic RT were selected for further analysis. Kaplan-Meier method was employed to estimate the PFS, OS and local control (LC) rate. Univariate and multivariate cox regression model were established to identify potential beneficiaries of pelvic RT.Results: Overall, a total of 89 OC patients underwent RT were identified, 70 of whom were treated with adjuvant pelvic RT and were eligible for final analysis. Median follow-up was 51.0 months. The estimated 3-year OS rate was 48.1% and 3-year PFS rate was 26.8%, respectively. CACTE grade 4 to 5 toxicities were observed in 2 patients. Multivariate cox model illustrated that high-grade serous carcinoma (HGSC), advanced stage disease (FIGO stage III & IV), receiving pelvic RT during multiple relapses as well as no previous chemotherapy (CT) were independent risk factors for PFS. Additionally, patients with 0-1 risk factor had a longer PFS time than those with 2-4 risk factors.Conclusions: Pelvic RT was well tolerated and had favorable efficacy in OC patients with low risk factor (0-1), which might confer prolonged survival. However, further investigations are needed.

Development, characterization, and antioxidant evaluation of corn starch‐based composite films containing tea polyphenols

“…These films can block UV light and protect food from oxidation, which is advantaged for the packaging of photosensitive foods. Similarly, when TP was added to a PVA/clay nanocomposite film, decreased film transparency was also observed 16 . In summary, the color values show that the color of the SP‐TP films was darker and contained more red and yellow.…”

“…With increasing TP content, the TS increased gradually. The reason may be that the hydrogen bonds between TP, starch, and PVA molecules enhanced the network structure of the film, improving the tensile strength 16 . However, when the TP content reached 10%, the TS decreased significantly.…”

“…Natural preservatives extracted from plants, such as polyphenols, 13 anthocyanins, 14 and essential oils, 15 improve the physical and functional properties of films by interacting with film‐forming polymers. Compared with other natural active substances, tea polyphenols (TP) have attracted much attention as natural antioxidants or antimicrobials for food processing and storage because of their low cost, safety, and high stability and biocompatibility 16,17 . TP act as antioxidants by donating hydrogen atoms, chelating metal ions, and trapping reactive oxygen 18 .…”