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Research Round Up

ATU Researchers Evaluate Cancer Survivors’ Diets

Laura Keaver, Niamh O’Callaghan and Ruth Kavanagh recently published a paper in the Irish Medical Journal about their research which evaluated cancer survivors’ dietary intake, quality and their adherence to World Cancer Research Fund Recommendations (WCRF/AICR) for Cancer Prevention.

The study provides the first insights into Irish cancer survivors’ dietary intake and quality. In this article, Laura Keaver talks to us about their research.

Congratulations on your recent article in the Irish Medical Journal. Can you tell us about your study?

Thank you! We researched the dietary intake of 35 cancer survivors to investigate the quality of their diet and assess if their diet met the World Cancer Research Fund Recommendations for Cancer Prevention.

These recommendations largely focus on maintaining a healthy weight, being physically active and consuming a diet high in fruits, vegetables, and wholegrains and low in processed foods, salt and sugar. Adhering to these recommendations has been linked to improved survival, better physical functioning, and lower levels of fatigue.

How did you conduct your research?

We met participants attending community-based cancer support centres and oncology rehabilitation programmes. We surveyed individuals who were over 18, had completed active cancer treatments at least six months ago and were not receiving palliative care.

We asked participants to complete a three-day food diary, provide us with their weight and height and note any nutritional supplements they were taking.

What did you find out about the participants dietary habits?

Overall, adherence to the World Cancer Research Fund recommendations was poor and the diet quality of the cancer survivors was low.

Only 12.5% of participants met the daily recommended fibre intake of 30g while the majority exceeded the limit for saturated fat intake and free sugars. Diets low in fibre and high in fat and sugar are more likely to cause weight gain.

Less than half consumed five or more fruits and vegetables per day. However, the Healthy Ireland survey 2021 reported that 34% of Irish adults met this recommendation, therefore cancer survivors in our study appear to be doing slightly better in this regard.

Why is diet important for cancer survivors?

There is growing evidence that a high-quality diet for cancer survivors has many benefits. These range from relief of symptoms and treatment of related side effects to improvements in quality of life and survival.

There is a vital need for adequate nutrition support for cancer survivors as they are at an increased risk of developing cardiovascular disease, are often burdened with persistent symptoms such as fatigue and are at risk of developing secondary cancers. Unfortunately, few people with cancer have access to a registered dietitian. This is an area which needs to be addressed.

About Laura Keaver

Laura Keaver is a registered dietitian and public health nutritionist and a lecturer in human nutrition and dietetics in ATU Sligo since 2016. She is programme chair for the BSc Human Nutrition programme and teaches on modules in clinical, public health and global nutrition. Her research interests include nutrition in the prevention, treatment and management of chronic disease, student health and nutrition education.

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