T R Chagas1,2, D S Borges1, P F de Oliveira1, M C Mocellin1, A M Barbosa2,3, C Q Camargo1,2, J Â G Del Moral4, A Poli5, P C Calder6,7, E B S M Trindade1, E A Nunes1,2,3. 1. Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil. 2. Laboratory of Investigation in Chronic Diseases, Department of Physiological Sciences, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil. 3. Multicenter Post-Graduation Program in Physiological Sciences, Department of Physiology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil. 4. Ambulatory Care Clinic and Oncologic Center, Professor Polydoro Ernani de São Thiago University Hospital, Florianópolis, Santa Catarina, Brazil. 5. Department of Pharmacology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil. 6. Human Development and Health Academic Unit, Faculty of Medicine, University of Southampton, Southampton, UK. 7. NIHR Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust, University of Southampton, Southampton, UK.
Abstract
BACKGROUND: Studies suggest that the ingestion of fish oil (FO), a source of the omega-3 polyunsaturated fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), can reduce the deleterious side-effects of chemotherapy. The aim of this randomised clinical trial was to evaluate the effect of supplementation with oral FO for 9 weeks on nutritional parameters and inflammatory nutritional risk in patients with haematological malignancies during the beginning of chemotherapy. METHODS:Twenty-two patients with leukaemia or lymphoma were randomised to the unsupplemented group (UG) (n = 13) or supplemented group (SG) (n = 9). SG received 2 g/day of fish oil for 9 weeks. Nutritional status, serum acute-phase proteins and plasma fatty acids were evaluated before (T0) and after (T1) the intervention period. Data were analysed using two models; model 1, comprising data from all patients included in the study, and model 2, comprising data from UG patients with no increase in the proportions of EPA and DHA in plasma and data from SG patients showing an at least 100% increase in plasma EPA and DHA. RESULTS: SG showed an increased plasma proportion of EPA and DHA in both models. In model 2, C-reactive protein (CRP) and CRP/albumin ratio showed larger reductions in the SG. Overall long-term survival in both models (465 days after the start of the chemotherapy) was higher in the group ingesting fish oil (P < 0.05). CONCLUSIONS: These findings indicate an improved nutritional-inflammatory risk and potential effects on long-term survival in patients with haematological malignancies supplemented with FO during the beginning of chemotherapy.
RCT Entities:
BACKGROUND: Studies suggest that the ingestion of fish oil (FO), a source of the omega-3 polyunsaturated fatty acidsdocosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), can reduce the deleterious side-effects of chemotherapy. The aim of this randomised clinical trial was to evaluate the effect of supplementation with oral FO for 9 weeks on nutritional parameters and inflammatory nutritional risk in patients with haematological malignancies during the beginning of chemotherapy. METHODS: Twenty-two patients with leukaemia or lymphoma were randomised to the unsupplemented group (UG) (n = 13) or supplemented group (SG) (n = 9). SG received 2 g/day of fish oil for 9 weeks. Nutritional status, serum acute-phase proteins and plasma fatty acids were evaluated before (T0) and after (T1) the intervention period. Data were analysed using two models; model 1, comprising data from all patients included in the study, and model 2, comprising data from UG patients with no increase in the proportions of EPA and DHA in plasma and data from SG patients showing an at least 100% increase in plasma EPA and DHA. RESULTS: SG showed an increased plasma proportion of EPA and DHA in both models. In model 2, C-reactive protein (CRP) and CRP/albumin ratio showed larger reductions in the SG. Overall long-term survival in both models (465 days after the start of the chemotherapy) was higher in the group ingesting fish oil (P < 0.05). CONCLUSIONS: These findings indicate an improved nutritional-inflammatory risk and potential effects on long-term survival in patients with haematological malignancies supplemented with FO during the beginning of chemotherapy.
Authors: Saraswoti Khadge; John Graham Sharp; Timothy R McGuire; Geoffrey M Thiele; Paul Black; Concetta DiRusso; Leah Cook; Lynell W Klassen; James E Talmadge Journal: Int Immunopharmacol Date: 2018-11-14 Impact factor: 4.932
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