Diet and cognitive function in cancer survivors with cancer‐related cognitive impairment: A qualitative study. (1st September 2020)

• Record Type: Journal Article
• Authors: Coro, Daniel G.; Hutchinson, Amanda D.; Banks, Siobhan; Coates, Alison M.
• Is Part Of: European journal of cancer care. Volume 29:Number 6(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-09-01
• Subjects: cancer survivor -- cancer‐related cognitive impairment -- cognition -- diet -- qualitative; Cancer -- Nursing -- Periodicals; 616.994
• DOI: 10.1111/ecc.13303
• Languages: English
• ISSNs: 0961-5423

Abstract

Abstract: Objective: To identify cancer survivors' perceptions of the role diet plays in their cognitive function, and how their cancer‐related cognitive changes influence their diet. Methods: Cancer survivors diagnosed with cancer in the past 5 years, not on active treatment, and with self‐reported cognitive changes since diagnosis were recruited from the general population. Semi‐structured interviews were conducted with 15 Australian breast ( n = 13) and colorectal ( n = 2) survivors (mean time since diagnosed: 27.0 months ± SD =16.8). Questions related to how their diet and cognitive changes influenced each other. Interviews were recorded, and transcripts were analysed using thematic analysis. Results: Four themes related to how diet impacted cognition: (a) directly (e.g. healthy diet improves cognition), (b) indirectly (e.g. diet affects tiredness which affects cognition); (c) no impact; and (d) potentially (e.g. poorer diet quality would worsen cognition). Three themes emerged for how cognitive changes were thought to impact survivors' diets: (a) planning meals is harder; (b) cooking is more difficult and complex; and, (c) choosing healthy is more challenging. Conclusions: Many cancer survivors perceived a bidirectional influence between diet and cognition that has cognitive and behavioural consequences. Diet could be investigated as a modifiable lifestyle behaviour to improve cancer‐related cognitive impairment and fatigue. Survivors may benefit from dietary guidance with meal planning and preparing.