Evaluation of the nutritional index and immunological function of a fermented vegetable for esophageal cancer patients undergoing immunotherapy plus chemotherapy: A randomized controlled trial. (December 2022)

• Record Type: Journal Article
• Authors: Lin, Nan; Dai, Tingting; Zhou, Jing; Huang, Hexiao; Yun, Hong; Ding, Zhenyu; Ma, Xuelei
• Is Part Of: Journal of functional foods. Volume 99(2022)
• Publication Date: 2022-12
• Subjects: Immunotherapy -- Fermented vegetable -- Esophageal cancer; PD-1 programmed death receptor-1 -- PD-L1 programmed death receptor-L1 -- 5-Fu 5-fluorouracil -- TSH thyroid stimulating hormone -- AST aspartate aminotransferase -- TG triglyceride -- TC total cholesterol -- HDL high density lipoprotein -- LDL low density lipoprotein -- LDH lactate dehydrogenase -- CR complete response -- PR partial response -- SD stable disease -- PD progressive disease; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2022.105350
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: This randomized controlled trial with 72 patients tested the value of a fermented vegetable on the treatment response, nutritional and immunological status of esophageal cancer patients undergoing immunotherapy plus chemotherapy and found that the hemoglobin, FT4, AST, albumin, LDL-C, and IgG indexes were better after using the fermented vegetable. Abstract: Fermented food has been demonstrated to increase immunity, protect against pathogens, and improve cancer survival. However, the relationship between fermented vegetables and immunotherapy has not been tested. We conducted a randomized controlled trial. The experimental group (n = 36) was supplemented with fermented vegetable enzyme every day for 2 cycles of immunotherapy, while the control group (n = 36) received a normal diet. The treatment response, nutritional and immunological indexes were collected at baseline and after 2 cycles of therapy. After comparing the baseline and the follow-up CT, no significant difference was found between the two groups. The hemoglobin, FT4, AST, albumin, LDL-C, and IgG indexes were better in the experimental group, meaning the side effects of immunotherapy in esophageal cancer patients. Fermented foods can alleviate the side effects of esophageal cancer immunotherapy combined with chemotherapy to a certain extent, such as anemia, malnutrition, and elevated AST.