Diet quality and survival after ovarian cancer: results from an ovarian cancer follow-up study (OOPS)-Reference-Cited by-同舟云学术

Diet quality and survival after ovarian cancer: results from an ovarian cancer follow-up study (OOPS)

Published:2023 Issue:12 Volume:14 Page:5644-5652
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Xin-Yu¹²³,Liu Chuan⁴,Liu Fang-Hua¹²³,Zheng Gang¹²³,Yang Hui-Juan¹²³,Wei Yi-Fan¹²³,Qin Xue⁴,Xiao Qian¹⁴,Zhao Yu-Hong¹²³^ORCID,Gao Song⁴,Gong Ting-Ting⁴,Wu Qi-Jun¹²³⁴⁵^ORCID

Affiliation:

1. Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China

2. Clinical Research Center, Shengjing Hospital of China Medical University, Shenyang, China

3. Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Shengjing Hospital of China Medical University, Shenyang, China

4. Department of Obstetrics and Gynecology, Shengjing Hospital of China Medical University, Shenyang, China

5. Key Laboratory of Reproductive and Genetic Medicine (China Medical University), National Health Commission, Shenyang, China

Abstract

Owing to the limited studies and controversial evidence, the connection between diet quality and survival of patients with ovarian cancer (OC) has been indistinct. Our findings indicate that high CHEI was associated with an improved OS for patients with OC.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Liaoning Revitalization Talents Program

Shengjing Hospital

China Medical University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00979C