Does baseline quality of life predict the occurrence of complications in resectable esophageal cancer?

Sheng, Wei; Assogba, Emerline L F; Billa, Oumar; Meunier, Brigitte; Gagnière, Johan; Collet, Denis; D’Journo, Xavier Benoît; Brigand, Cécile; Piessen, Guillaume; Dabakuyo‐Yonli, Tienhan Sandrine

doi:10.1016/j.suronc.2021.101707

Cited by 2 publications

(2 citation statements)

References 30 publications

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“…Esophagectomy is currently the primary treatment option for patients with esophageal cancer. Surgery improves the ve-year survival rate of patients compared to those without surgery (Sheng et al 2022). Although surgery and adjuvant therapy can improve patient survival, they also have a signi cant impact on patients' quality of life after surgery (Mariette et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Association between tea consumption and quality of life in men with esophageal squamous carcinoma based on TTD model

Zhang

Liu

Song

et al. 2022

Preprint

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PurposeTo explore the association between postoperative tea drinking and quality of life in male patients with esophageal squamous cell carcinoma (ESCC).MethodsThe data was collected using the esophageal cancer quality of life questionnaire. The time to deterioration (TTD) model was used to measure ESCC patients' quality of life. The association between postoperative tea drinking and postoperative quality of life in male ESCC patients was investigated using the Cox proportional hazard model.ResultsPostoperative tea-drinking patients experienced delayed TTD in multiple domains, including general health, physical, role, emotional, and cognitive function, fatigue, nausea and vomiting, dyspnea, loss of appetite, constipation, diarrhea, eating problems, difficulty swallowing, choking while swallowing saliva, dry mouth, taste difficulties, coughing, and speech problems. The multivariate Cox regression analysis showed that drinking tea after surgery improved quality of life, including physical (HR=0.719, 95% CI: 0.557-0.929) and role function (HR=0.737, 95% CI: 0.555- 0.978), eating problems (HR=0.724, 95% CI: 0.542-0.967), odynophagia (HR=0.683, 95% CI: 0.493-0.946), trouble swallowing saliva (HR=0.624, 95% CI: 0.444-0.877), coughing (HR=0.628, 95% CI: 0.443- 0.890) and speech problems (HR=0.630, 95% CI: 0.441-0.902). Furthermore, the improvement was more significant in patients who drank tea before surgery and continued to drink tea after surgery.ConclusionsPostoperative tea drinking improved and delayed the worsening of multiple functions and symptoms associated with ESCC on the EORTC QLQ-C30 and EORTC QLQ-OES18 scales in male ESCC patients. Furthermore, the improvement was more significant in patients who drank tea before surgery and continued to drink tea after surgery.

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Section: Introductionmentioning

confidence: 99%

Association between tea consumption and quality of life in men with esophageal squamous carcinoma based on TTD model

Zhang

Liu

Song

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…Esophagectomy is currently the primary treatment option for patients with esophageal cancer. Surgery improves the fiveyear survival rate of patients compared to those without surgery [3]. Although surgery and adjuvant therapy can improve patient survival, they also have a significant impact on patients' quality of life after surgery [4].…”

Section: Introductionmentioning

confidence: 99%

Improvement of postoperative quality of life in patients with esophageal squamous cell carcinoma: does tea consumption have a role?

et al. 2022

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Background To investigate the effect of tea consumption on the improvement of postoperative quality of life in male patients with esophageal squamous cell carcinoma (ESCC). Methods The quality of life information of 290 male patients with ESCC was collected. The time to deterioration and the number of events in each area of quality of life was calculated by time-to-deterioration (TTD) model. The association between postoperative tea drinking and postoperative quality of life in male ESCC patients was investigated using the Cox proportional risk model. Results Postoperative tea-drinking patients experienced delayed TTD in multiple domains, including general health, physical, role, emotional, and cognitive function, fatigue, nausea and vomiting, dyspnea, loss of appetite, constipation, diarrhea, eating problems, difficulty swallowing, choking while swallowing saliva, dry mouth, taste difficulties, coughing, and speech problems. The multivariate Cox regression analysis showed that drinking tea after surgery improved quality of life, including physical function (HR = 0.722, 95% CI: 0.559-0.933), role function (HR = 0.740, 95% CI: 0.557-0.983), eating problems (HR = 0.718, 95% CI: 0.537-0.960), odynophagia (HR = 0.682, 95% CI: 0.492-0.945), trouble swallowing saliva (HR = 0.624, 95% CI: 0.444-0.877), coughing (HR = 0.627, 95% CI: 0.442-0.889) and speech problems (HR = 0.631, 95% CI: 0.441-0.903). Furthermore, the improvement was more significant in patients who drank tea before surgery and continued to drink tea after surgery. Conclusions Postoperative tea drinking had a positive effect on delay in clinical deterioration and improvements in multiple functions and symptoms associated with ESCC in men.

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Does baseline quality of life predict the occurrence of complications in resectable esophageal cancer?

Cited by 2 publications

References 30 publications

Association between tea consumption and quality of life in men with esophageal squamous carcinoma based on TTD model

Association between tea consumption and quality of life in men with esophageal squamous carcinoma based on TTD model

Improvement of postoperative quality of life in patients with esophageal squamous cell carcinoma: does tea consumption have a role?

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