Yetişkin Kanserli Hastalarda Diyetin Toplam Antioksidan Kapasitesinin Değerlendirilmesi

Abstract

Yeniçağ, R., Assessment of the Dietary Total Antioxidant Capacity in the Adult Cancer Patients, Hacettepe University Faculty of Pharmacy Department of Nutritional Sciences Masters Degree Thesis, Ankara, 2017. The aim of this study is to assess of diets total antioxidant capacities (TAC) in newly diagnosed adult cancer patient before diagnosis. The research group consists of voluntary 40 healthy individuals and 52 newly diagnosed cancer patients aged 19 to 64 years old who applied to Medical Oncology Polyclinic of Gülhane Military Medical Academy between the dates of 20 October 2015 and 20 June 2016 and satisfied the requirements of the study. In the scope of this study, general characteristics of the individuals and their disease information, biochemical findings collected from their medical files, cancer risk factors, dietary habits, physical activity records, 24-hour dietary recall, frequency of food consumption, and anthropometric measurements were taken. Analysis of serum TAC was conducted by the researcher via commercial kit. Dietary TAC data of the individuals are determined by food frequency and food consumption records in U.S. Department of Agriculture- Oxygen Radical Absorbance Capacity (USDA-ORAC), Carlsen, Halvorsen, and Italian databases. TAC values, which is gained from all databases by food frequency and food consumption records (except L-ORAC), is found significantly higher in control group than case group (p<0,05). As the dietary TAC increases, the cancer risk could decreasing. Regarding food frequency and food consumption records, this relation was found substantial for the values of H-ORAC (OR2: 0,004), TP (OR2:0,02), FRAP-1 (OR2:0,02), FRAP-2 (OR2:0,05), TRAP (OR2:0,10), TEAC (OR2: 0,13), and FRAP-1 (OR2:0,01), FRAP-2 (OR2:0,12), FRAP-3 (OR2:0,07), TRAP (OR2:0,02), TEAC (OR2:0,05), respectively (p<0,05). Whereas total oxidative balance score were found similar of control groups men and case groups men (p>0, 05), total oxidative balance score for control groups of women were calculated considerably higher than the test group of women (p<0, 05). Serum TAC value was found higher in control groups than case groups significantly, (0,670±0,039 mmol/L and 0,588±0,111 mmol/L, respectively) (p<0,001). Consequently, dietary and serum TAC data were related to cancer risk. In healthy nutrition, foods that include high antioxidant capacity should be increased to prevent chronic diseases.