| Literature DB >> 30236112 |
Jean-Jacques Body1, Roger von Moos2, Daniela Niepel3, Bertrand Tombal4.
Abstract
BACKGROUND: Most patients with advanced prostate cancer develop bone metastases, which often result in painful and debilitating skeletal-related events. Inhibitors of bone resorption, such as bisphosphonates and denosumab, can each reduce the incidence of skeletal-related events and delay the progression of bone pain. However, these agents are associated with an increased risk of hypocalcaemia, which, although often mild and transient, can be serious and life-threatening. Here we provide practical advice on managing the risk of hypocalcaemia in patients with advanced prostate cancer who are receiving treatment with bone resorption inhibitors. Relevant references for this review were identified through searches of PubMed with the search terms 'prostate cancer', 'bone-targeted agents', 'anti-resorptive agents', 'bisphosphonates', 'zoledronic acid', 'denosumab', 'hypocalcaemia', and 'hypocalcemia'. Additional references were suggested by the authors. MAIN TEXT: Among patients with advanced cancer receiving a bisphosphonate or denosumab, hypocalcaemia occurs most frequently in those with prostate cancer, although it can occur in patients with any tumour type. Consistent with its greater ability to inhibit bone resorption, denosumab has shown superiority in the prevention of skeletal-related events in patients with bone metastases from solid tumours. Consequently, denosumab is more likely to induce hypocalcaemia than the bisphosphonates. Likewise, various bisphosphonates have differing potencies for the inhibition of bone resorption, and thus the risk of hypocalcaemia varies between different bisphosphonates. Other risk factors for the development of hypocalcaemia include the presence of osteoblastic metastases, vitamin D deficiency, and renal insufficiency. Hypocalcaemia can lead to treatment interruption, but it is both preventable and manageable. Serum calcium concentrations should be measured, and any pre-existing hypocalcaemia should be corrected, before starting treatment with inhibitors of bone resorption. Once treatment has started, concomitant administration of calcium and vitamin D supplements is essential. Calcium concentrations should be monitored during treatment with bisphosphonates or denosumab, particularly in patients at high risk of hypocalcaemia. If hypocalcaemia is diagnosed, patients should receive treatment with calcium and vitamin D.Entities:
Keywords: Bisphosphonate; Bone-targeted agents; Denosumab; Hypocalcaemia; Prostate cancer; Zoledronic acid
Mesh:
Substances:
Year: 2018 PMID: 30236112 PMCID: PMC6148993 DOI: 10.1186/s12894-018-0393-9
Source DB: PubMed Journal: BMC Urol ISSN: 1471-2490 Impact factor: 2.264
Common Terminology Criteria for Adverse Events grading of hypocalcaemia [17]
| Grade | Total corrected calcium concentration, mmol/l (mg/dl) |
|---|---|
| 1 | 2.0–2.1 (8.0–LLN) |
| 2 | 1.75 to < 2.0 (7.0 to < 8.0) |
| 3 | 1.5 to < 1.75 (6.0 to < 7.0) |
| 4 | < 1.5 (< 6.0) |
| 5 | If death occurs as a result of hypocalcaemia |
LLN lower limit of normal
Fig. 1Proportion of patients receiving denosumab or zoledronic acid who developed hypocalcaemia of any grade. Figure reproduced with permission from Body et al. Eur J Cancer 2015;51:1812–21 under the Creative Commons licence (https://creativecommons.org/licenses/by-nc-nd/4.0/) [11]
Fig. 2Recommendations for the prevention and treatment of hypocalcaemia
Fig. 3First occurrence of hypocalcaemia by time period in patients receiving denosumab (n = 313) [11]
Fig. 4Hypocalcaemia risk in patients receiving calcium and/or vitamin supplementation versus those who were not [11]
Foods rich in calcium [44, 63]
| Food type | Quantity | Calcium (mg) |
|---|---|---|
| Dairy sources of calcium | ||
| Cow’s milk (all types) | 200 ml | 240 |
| Sheep’s milk | 200 ml | 380 |
| Hard cheese (e.g., cheddar, parmesan, emmental) | 30 g | 240 |
| Fresh cheese (e.g., cottage cheese, ricotta, mascarpone) | 200 g | 138 |
| Soft cheese (e.g., camembert, brie) | 60 g | 240 |
| Feta | 60 g | 270 |
| Mozzarella | 60 g | 242 |
| Cream cheese | 30 g | 180 |
| Yoghurt | 120 g | 200 |
| Calcium-enriched fromage frais | 50 g | 125 |
| Calcium-enriched low-fat spread | 28 g | 121 |
| Malted milk drink | 25 g serving in 200 ml milk | 440–710 |
| Hot chocolate (light) | 25 g serving in 200 ml water | 200 |
| Rice pudding | 200 g | 176 |
| Custard | 120 ml | 120 |
| Non-dairy sources of calcium | ||
| Sardines (with bones) | 60 g | 258 |
| Pilchards (with bones) | 60 g | 150 |
| Whitebait | 50 g | 130 |
| White beans | 80 g raw/200 g cooked | 132 |
| Wholemeal bread | 100 g | 100 |
| Non-dairy calcium-fortified products | ||
| Calcium-enriched milk alternatives (e.g., rice, soya, oat, nut, coconut) | 200 ml | 240 |
| Soya bean curd/tofua | 60 g | 200 |
| Calcium-enriched orange juice | 250 ml | 195 |
| Calcium-fortified cereals | 30 g | 137 |
| Calcium-fortified bread | 40 g | 191 |
aOnly if set with calcium chloride (E509) or calcium sulphate (E516)