Dietary Antioxidant Capacity Promotes a Protective Effect against Exacerbated Oxidative Stress in Women Undergoing Adjuvant Treatment for Breast Cancer in a Prospective Study

Reitz, Luiza Kuhnen; Schroeder, Jaqueline; Longo, Giana Zarbato; Boaventura, Brunna Cristina Bremer; Pietro, Patrícia Faria Di

doi:10.3390/nu13124324

Cited by 12 publications

(9 citation statements)

References 65 publications

(73 reference statements)

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“…Mechanisms underlying the action of dietary antioxidant capacity have been investigated in previous studies, which showed a significant counteractive effect on systemic oxidative stress and inflammation [53,54]. Mediation analysis found that serum CRP was a mediator of the association between total, dinner or Δ DACs and all-cause mortality risk.…”

Section: Discussionmentioning

confidence: 97%

Meal timing of dietary total antioxidant capacity and its association with all-cause, CVD and cancer mortality: the US national health and nutrition examination survey, 1999–2018

Wang

Jiang

Tan

et al. 2023

Int J Behav Nutr Phys Act

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Background The association of the meal timing of dietary total antioxidant capacity (DAC) with mortality is unclear. We aimed to investigate the association between the meal timing of DAC and all-cause, cardiovascular disease (CVD), and cancer mortality in general adult populations. Methods A total of 56,066 adults who participated in the US National Health and Nutrition Examination Survey (NHANES) from 1999 to 2018 were recruited for this study. Dietary intake (quantity and timing) was evaluated by nonconsecutive 24-h dietary recalls. The main exposure variables were the DAC across three meals (total, breakfast, lunch, and dinner; without coffee) and the difference between dinner and breakfast DAC (Δ = dinner-breakfast; without coffee). The outcomes were all-cause, CVD, and cancer mortality. The adjusted hazard ratios [aHRs] and 95% confidence intervals [CI] were imputed by Cox proportional hazards regression. Results Among the 56,066 participants, there were 8566 deaths from any cause, including 2196 from CVD and 1984 from cancer causes. Compared to participants in the lowest quintiles of the total DAC, those in the highest quintiles had 34% and 27% decreased risks of all-cause and CVD mortality, respectively (all-cause mortality: aHRs 0.66 [95% CI 0.57–0.76]; CVD mortality: aHRs 0.73 [95% CI 0.57–0.94]). More importantly, participants in the highest quintiles of the dinner DAC, but not those in that of breakfast or lunch, had a 24% decrease in all-cause mortality (aHRs 0.76 [95% CI 0.67–0.87]) compared with those in the lowest quintiles. Inverse associations were further confirmed for Δ DAC (aHRs 0.84 [95% CI 0.74–0.96]). Above associations did not change when including DAC from snacks or tea. Mediation analysis showed that the total associations of total, dinner or Δ DACs with reduced all-cause mortality were 24%, 13% and 6%, respectively, mediated by serum CRP. Additionally, all-cause mortality was decreased by 7% in models replacing 10% breakfast DAC (aHRs 0.93 [95% CI 0.9–0.97]) with an equivalent proportion of dinner DAC. For cancer mortality, no statistical significance was detected in the adjusted models. Conclusions The findings emphasize the putative beneficial relationship of a diet rich in antioxidants and meal timing on serum CRP and all-cause mortality.

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Section: Discussionmentioning

confidence: 97%

Meal timing of dietary total antioxidant capacity and its association with all-cause, CVD and cancer mortality: the US national health and nutrition examination survey, 1999–2018

Wang

Jiang

Tan

et al. 2023

Int J Behav Nutr Phys Act

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“…Breast cancer (BC) is a multifaceted condition with varied molecular subtypes and outcomes, accounting for a substantial number of new diagnoses, estimated at around 2.3 million cases [ 1 , 2 , 3 ]. Insufficient nutrition, lack of physical activity, and exposure to pollutants associated with modern lifestyles increase the body’s production of free radicals, causing oxidative stress [ 4 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Insufficient nutrition, lack of physical activity, and exposure to pollutants associated with modern lifestyles increase the body’s production of free radicals, causing oxidative stress [ 4 , 5 , 6 , 7 ]. Oxidative stress and the generation of reactive oxygen species (ROS) are associated with cancer progression [ 1 , 8 , 9 ]. Oxidative stress is a hallmark of BC, where there is an inequilibrium between the generation of ROS and the body’s ability to counteract them through antioxidant defense mechanisms.…”

Section: Introductionmentioning

confidence: 99%

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Nanoparticle-Based Antioxidants in Stress Signaling and Programmed Cell Death in Breast Cancer Treatment

et al. 2023

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Breast cancer (BC) is a complex and heterogeneous disease, and oxidative stress is a hallmark of BC. Oxidative stress is characterized by an imbalance between the production of reactive oxygen species (ROS) and antioxidant defense mechanisms. ROS has been implicated in BC development and progression by inducing DNA damage, inflammation, and angiogenesis. Antioxidants have been shown to scavenge ROS and protect cells from oxidative damage, thereby regulating signaling pathways involved in cell growth, survival, and death. Plants contain antioxidants like ascorbic acid, tocopherols, carotenoids, and flavonoids, which have been found to regulate stress signaling and PCD in BC. Combining different antioxidants has shown promise in enhancing the effectiveness of BC treatment. Antioxidant nanoparticles, when loaded with antioxidants, can effectively target breast cancer cells and enhance their cellular uptake. Notably, these nanoparticles have shown promising results in inducing PCD and sensitizing breast cancer cells to chemotherapy, even in cases where resistance is observed. This review aims to explore how nanotechnology can modulate stress signaling and PCD in breast cancer. By summarizing current research, it underscores the potential of nanotechnology in enhancing antioxidant properties for the treatment of breast cancer.

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“…In addition, one of the main causes of food aversions in response to adjuvant chemotherapy is increased oxidative stress [ 10 ]. We have already demonstrated that diet quality and a diet rich in antioxidants can help mitigate the excess production of reactive oxygen species [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Diet Quality Influences the Occurrence of Food Aversions in Women Undergoing Adjuvant Chemotherapy for Breast Cancer

Reitz

Schroeder

Raick

et al. 2022

IJERPH

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Food aversions in women undergoing adjuvant chemotherapy for breast cancer may be linked to oxidative stress and gastrointestinal consequences underlying it, and diet possibly plays a role in this association. This follow-up study included 73 women with breast cancer treated in Florianopolis City, Brazil. Dietary antioxidant capacity–DaC (mmol/d), diet quality–Brazilian Healthy Eating Index Revised (BHEI-R score), and oxidative stress biomarkers were accessed before the treatment, and women were asked if they developed food aversions during adjuvant chemotherapy. Red meat was the main aversion-causing food reported (37.9%, n = 9). There was no difference in DaC, BHEI-R score, or oxidative stress biomarkers between women with no food aversion occurrence and those showing food aversions. A logistic regression adjusted model showed that women exhibiting higher BHEI-R scores were 1.08 times more likely to not develop food aversions during adjuvant chemotherapy (p = 0.041). In summary, this innovative investigation showed that diet quality before adjuvant chemotherapy may influence the non-occurrence of food aversion. Considering this, the result opens new areas for early nutritional interventions, focusing on reducing the occurrence of food aversions and consequently benefiting women with breast cancer by having better outcomes in oncologic treatment.

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Dietary Antioxidant Capacity Promotes a Protective Effect against Exacerbated Oxidative Stress in Women Undergoing Adjuvant Treatment for Breast Cancer in a Prospective Study

Cited by 12 publications

References 65 publications

Meal timing of dietary total antioxidant capacity and its association with all-cause, CVD and cancer mortality: the US national health and nutrition examination survey, 1999–2018

Meal timing of dietary total antioxidant capacity and its association with all-cause, CVD and cancer mortality: the US national health and nutrition examination survey, 1999–2018

Nanoparticle-Based Antioxidants in Stress Signaling and Programmed Cell Death in Breast Cancer Treatment

Diet Quality Influences the Occurrence of Food Aversions in Women Undergoing Adjuvant Chemotherapy for Breast Cancer

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