Inflammatory index of the diet, inflammatory biomarkers and survival of women with breast cancer in chemotherapy

Abstract

Breast cancer is a disease with worldwide prevalence, responsible for numerous deaths each year. In this context, it is known that obesity is a risk factor both for the incidence of the disease and for the worst prognosis. In addition, it is responsible for generating a state of chronic inflammation in the body. Cancer also plays a role in inducing inflammation too. Chronic inflammation is asymptomatic and therefore difficult to diagnose, but it is directly related to the oxidation of organs and tissues during aging and the risk of mortality. The diet is considered a factor for both obesity and the inflammatory state, since foods seem to have a predominance of characteristics that can contribute or prevent this situation. Therefore, this easiest intervention route is important to be considered in order to minimize the negative effects of subclinical inflammation. Objective: To compare the dietary inflammatory index with breast cancer survival and relate it to the measurement of serum biomarkers of chronic inflammation. Methodology: This is a prospective longitudinal study with women with indication for chemotherapy for breast cancer in the diagnostic periods (T0), 1 month after the end of chemotherapy treatment (T1) and 1 year and 7 months after the end of chemotherapy. (T2). The sample includes 61 participants who had already undergone a previous study to a sociodemographic questionnaire, blood collection and food survey through the 24-hour recall in each evaluation period. In the present study, the data from the collected recalls will be inserted in the IF Tracker® program that calculates the inflammatory index of the diet. These will be compared with serum inflammatory markers.