Nutritional behaviors of oncohaematological patients — a prospective single-center study
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Abstract
Introduction. Oncohaematological diseases are a special group of cancer diseases. An important role in their pathogenesis may play exposure to carcinogenic compounds, including substances present in food, such as polycyclic aromatic hydrocarbons (PAH), heterocyclic aromatic amines (HCA), acrylamide, nitrosamines or ethanol. Aims and assumptions were analysis of eating behaviours leading to the consumption of carcinogenic compounds and assessment of frequency of carcinogenic compounds intake.
Material and methods. 201 patients with haematological cancers participated in the study. The survey used authorial questionnaire. Selected eating habits and frequency of carcinogenic compounds intake were examined in the study. The results were developed in the Statistica 12 program.
Results. Patients presented different eating habits. 28.3% (N = 34) of the respondents did not read the compositions of the products they buy, regardless of their place of residence. 46.0% (N = 92) of respondents most often consumed fried products. Only 30% of men and women (N = 27) negated frying on the same fat. Most women — 44.3% (N = 39) declared consumption of pork, most men 44.2% (N = 50) of poultry. 58.2% of respondents (N = 117) were characterized by low frequency of PAH, HCA and nitrosamine intake. Only 0.5% (N = 1) of the patients had very low acrylamide intake; 56.2% (N = 113) average. 66.2% (N = 133) of the respondents had low frequency of alcohol consumption.
Conclusions. Eating habits leading to the consumption of carcinogens are: not reading labels, frying and pork consumption. Patients with hematological cancers had average frequency of carcinogen intake and low frequency of alcohol consumption.
Keywords: diethematological cancerscarcinogennutritional behaviours
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