Zinc supplementation during chemotherapy for gynecological malignancy. Issue 11 (5th September 2021)

• Record Type: Journal Article
• Authors: Yanazume, Shintaro; Ushiwaka, Takashi; Yorouki, Honami; Onigahara, Motohisa; Fukuda, Mika; Togami, Shinichi; Kamio, Masaki; Kobayashi, Hiroaki
• Is Part Of: Journal of obstetrics and gynaecology research. Volume 47:Issue 11(2021)
• Page Start: 3998
• Page End: 4004
• Publication Date: 2021-09-05
• Subjects: cervical cancer -- chemotherapy -- ovarian cancer -- taste alteration -- zinc; Gynecology -- Periodicals; Obstetrics -- Periodicals; 618.1005
• DOI: 10.1111/jog.14996
• Languages: English
• ISSNs: 1341-8076

Abstract

Abstract: Objective: To determine the significance of zinc supplementation for zinc deficiency during chemotherapy for gynecologic malignancies. Methods: Twenty‐eight patients suspected of zinc deficiency before chemotherapy were prospectively evaluated. Gustatory test, serum zinc, blood count, and biochemical examinations were made pre‐chemotherapy at 3‐ and 6‐week intervals. Patients with serum zinc levels <70 μg were prescribed oral zinc acetate hydrate (167.8 mg/day) for 3 weeks. The primary outcome was efficacy of zinc supplementation, the secondary outcomes were zinc deficiency rates and adverse effects of the zinc supplement. Results: Fifteen (mean serum zinc level: 67.4 ± 6.2 μg/dL) out of 28 patients were administered zinc supplementation pre‐chemotherapy, and subsequent serum zinc levels reached 83.2 ± 15.3 μg/dL in 3 weeks. Factors associated with chemotherapy (vs. chemoradiation, p = 0.041) and taxane + platinum ( p = 0.048) were significant risk factors for decreasing zinc levels following chemotherapy. Although patients that required zinc supplementation showed decreased serum zinc levels after chemotherapy and tended to experience taste alteration (sour: p = 0.041), zinc supplementation for zinc deficiency during chemotherapy did not alter taste perception. Conclusion: Zinc supplementation promptly increased serum levels without major complications and may prevent an alteration in taste perception.