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Session: Personalized Dietary Therapy for Cancer Treatment and Survivorship (Oral 29)

(OR29-05-24) A Phase II Trial of Beef Integrated into a Healthy Dietary Pattern for Cancer Survivors: Impact on Weight and Cardiometabolic Biomarkers

Monday, July 1, 2024

4:48 PM – 5:00 PM CT

Location: W183

Presenting Author(s)

EG

Elizabeth M. Grainger, PhD, RDN (she/her/hers)

Research Dietitian
The Ohio State University
Columbus, Ohio, United States

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

Co-Author(s)

CS

Colleen K. Spees, PhD, MEd, RDN, LD, FAND

Associate Professor
The Ohio State University
Columbus, Ohio, United States
EH

Emily Hill

The Ohio State University, United States
Ashlea Braun, PhD, RD (she/her/hers)

Assistant Professor
University of Oklahoma Health Sciences
Tulsa, Oklahoma, United States
GY

Greg Young

The Ohio State University, United States
XM

Xiaokui Mo, PhD

The Ohio State University
Columbus, Ohio, United States
MW

Maxine Z. Webb, MCR, RDN, CCRP (she/her/hers)

Clinical Research Dietitian
The Ohio State University, Ohio, United States
BF

Brian C. Focht

The Ohio State University, United States
RW

Rick Weiss

Viocare, Inc., United States
EE

Eric M. England

The Ohio State University, United States
Steven K. Clinton, MD, PhD

Professor of Medical Oncology and Internal Medicine
The Ohio State University Wexner Medical Center
Dublin, Ohio, United States

Objectives: We hypothesized that when incorporated into a healthy dietary pattern, lean, unprocessed beef (11-18 oz/week) would not adversely impact cardiometabolic outcomes in cancer survivors.

Methods: A 6-month, randomized, phase II diet and physical activity intervention was integrated into an urban garden experience targeting cancer survivors who were overweight/obese. Eighty participants were randomized to receive the intervention (Dietary Guidelines for Americans/American Institute for Cancer Research, DGA/AICR) or the intervention plus 11-18 oz/week of fresh, lean beef (DGA/AICR + Beef). During the 6-mo intervention both groups harvested produce from an urban garden, participated in group education, received tailored nutritional counseling and motivational interviewing, and had access to online nutrition education materials. Clinical, anthropometric, dietary intake, biomarker and qualitative data were obtained at 0 and 6 mos. Physical activity was monitored via Fitbit.

Results: Sixty-two participants completed the intervention. Participants in both arms demonstrated improvements in total Healthy Eating Index (HEI) scores (+11%, p< 0.001), steps per day (+18%, p=0.005), weight (-3%, p< 0.001), and BMI (-0.95 kg/m², p< 0.0001). Additionally, improvements were also seen in systolic BP (-6.83 mmHg, p< 0.0001), diastolic BP (-3.92 mmHg, p=0.0007), and plasma triglycerides (-6%, p=0.048). In parallel, mean skin and plasma carotenoids increased (+10%, p=0.002 and +23%, p< 0.0001, respectively). Mobility performance and functional status improved by 8% (p < 0.001) and multiple domains of quality of life (QOL) improved. Metabolomic analysis suggested that the dietary intervention reduced primary and secondary bile acid concentrations and lipidomic signatures. No significant differences were noted between the two groups for the above outcome variables.

Conclusions: Results demonstrate that an intensive, personalized diet and exercise intervention results in improvements in adherence to evidence-based guidelines and positively impacts multiple health outcomes in cancer survivors. Furthermore, incorporating 11-18 oz lean beef/week into a healthy dietary pattern demonstrated no deleterious effects on cardiometabolic outcomes.

Funding Sources: National Cattlemen’s Beef Association, Beef Checkoff
Bionutrition and Cancer Research Fund