Table 4.
Self-reported change in neurotoxicity scores by tertiles of monthly servingsa of meats and other foods during treatment (FACT/GOG-Ntx subscale) (n = 900)
| Food group | Total | < 10%a | 10–30%b | > 30%b | p valuec |
|---|---|---|---|---|---|
| Protein | |||||
| Fish | 0.98 | ||||
| ≤ 1.5 | 320 (35.6) | 101 (35.9) | 110 (36.0) | 109 (34.8) | |
| 1.6–5.0 | 287 (31.9) | 91 (32.4) | 98 (32.0) | 98 (31.3) | |
| > 5.0 | 293 (32.6) | 89 (31.7) | 98 (32.0) | 106 (33.9) | |
| Poultry | 0.90 | ||||
| ≤ 2.0 | 306 (34.0) | 93 (33.1) | 104 (34.0) | 109 (34.8) | |
| 2.1–4.0 | 296 (32.9) | 89 (31.7) | 105 (34.3) | 102 (32.6) | |
| > 4.0 | 298 (33.1) | 99 (35.2) | 97 (31.7) | 102 (32.6) | |
| Red meats | 0.98 | ||||
| ≤ 5.0 | 319 (35.4) | 97 (34.5) | 111 (36.3) | 111 (35.5) | |
| 5.1–12.0 | 281 (31.2) | 91 (32.3) | 92 (30.1) | 98 (31.3) | |
| > 12.0 | 300 (33.3) | 93 (33.1) | 103 (33.7) | 104 (33.2) | |
| Processed meat | 0.87 | ||||
| ≤ 3.3 | 306 (34.0) | 95 (33.8) | 102 (33.3) | 109 (34.8) | |
| 3.4–8.8 | 294 (32.7) | 89 (31.7) | 107 (35.0) | 98 (31.3) | |
| > 8.8 | 300 (33.3) | 97 (34.5) | 97 (31.7) | 106 (33.9) | |
| Other proteins | 0.47 | ||||
| ≤ 6.0 | 311 (34.6) | 97 (34.5) | 98 (32.0) | 116 (37.1) | |
| 6.1–15.3 | 296 (32.9) | 85 (30.3) | 107 (35.0) | 104 (33.3) | |
| > 15.3 | 293 (32.6) | 99 (35.2) | 101 (33.0) | 93 (29.7) | |
| Other foods | |||||
| Dairy | 0.31 | ||||
| ≤ 16.3 | 300 (33.3) | 89 (31.7) | 99 (32.4) | 112 (35.8) | |
| 16.3–39.5 | 300 (33.3) | 87 (31.0) | 113 (36.9) | 100 (32.0) | |
| > 39.5 | 300 (33.3) | 105 (37.4) | 94 (30.7) | 101 (32.3) | |
| Grains | 0.01 | ||||
| ≤ 27.5 | 301 (33.4) | 78 (27.8) | 97 (31.7) | 126 (40.3) | |
| 27.6–48.5 | 299 (33.2) | 93 (33.1) | 109 (35.6) | 97 (31.0) | |
| > 48.5 | 300 (33.3) | 110 (39.2) | 100 (32.7) | 90 (28.8) | |
| Sweets | 0.31 | ||||
| ≤ 15.5 | 305 (33.9) | 96 (34.2) | 93 (30.4) | 116 (37.1) | |
| 15.6–35.0 | 296 (32.9) | 98 (34.9) | 99 (32.4) | 99 (31.6) | |
| > 35.0 | 299 (33.2) | 87 (30.96) | 114 (37.3) | 98 (31.3) | |
| Fried foods | 0.47 | ||||
| ≤ 2.0 | 309 (34.3) | 86 (30.6) | 112 (36.6) | 111 (35.5) | |
| 2.1–5.3 | 302 (33.6) | 105 (37.4) | 97 (31.7) | 100 (32.0) | |
| > 5.3 | 289 (32.1) | 90 (32.0) | 97 (31.7) | 102 (32.6) | |
| Added fats | 0.41 | ||||
| ≤ 17.3 | 303 (33.7) | 89 (31.7) | 98 (32.0) | 116 (37.1) | |
| 17.3–34.0 | 299 (33.2) | 103 (36.7) | 101 (33.0) | 95 (30.4) | |
| > 34.0 | 298 (33.1) | 89 (31.7) | 107 (35.0) | 102 (32.6) | |
| Alcohol | 0.009 | ||||
| 0.0 | 531 (59.0) | 163 (58.0) | 170 (55.6) | 198 (63.3) | |
| 0.1–2.0 | 191 (21.2) | 58 (20.6) | 84 (27.5) | 49 (15.7) | |
| > 2.0 | 178 (19.8) | 60 (21.4) | 52 (17.0) | 66 (21.1) | |
Data presented as N (%)
FACT/GOG-Ntx Functional Assessment of Cancer Treatment Gynecologic Oncology Group—Neurotoxicity
aServing size based on United States Department of Agriculture portion sizes
bPercent increase in neuropathy severity (based on self-reported score)
cChi-square (α = 0.05)