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Topical Area: Methods

Methods (Poster Session)

(P26-002-23) Sources of Dietary Fiber and Used Recipes in a Digital Application in Patients Undergoing Pelvic Radiotherapy

Monday, July 24, 2023
12:45 PM – 1:45 PM ET
Location: Poster Board 358

    Presenting Author(s)

  • Rebecca Ahlin

    PhD
    Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden
    Gothenburg, Vastra Gotaland, Sweden

    • Co-Author(s)

  • RL

    Rikard Landberg, Professor (he/him/his)

    Professor
    Chalmers University of Technology
    Gothenburg, Vastra Gotaland, Sweden

  • GS

    Gunnar Steineck

    Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden

  • MH

    Maria Hedelin

    Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden

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


Objectives: To investigate digital application-reported food categories and individual sources of total, soluble, and insoluble dietary fiber, and the most used recipes among patients with gynecological and prostate cancer undergoing radiotherapy. In addition, to investigate the age of those who preferred to use the digital application or the paper version of the application.

Methods: The application digital has been developed for and used in an ongoing trial with patients with gynecological and prostate cancer undergoing radiotherapy. The participants were instructed to increase dietary fiber intake and register selected foods in the application ≥1 time a week from two weeks before the start of the radiotherapy to four weeks after the end of the radiotherapy. We analyzed the participants’ top three food categories and the top three food items contributing to total, insoluble, and soluble dietary fiber intake and most used recipes. The median ages between those using the application and those using the paper version of it were compared with the Mann-Whitney U test.

Results: The top three food categories contributing most to total, insoluble, and soluble fiber were “vegetables and roots”, “bread and crackers”, and “fruit and berries”. The top three food items contributing most to total fiber were “bread (8-10% fiber)”, “potatoes”, and “bread (4-5% fiber). Top three food items for insoluble fiber were “potatoes”, “bread (8-10% fiber)”, and “bread (14-16% fiber)”. Top three food items for soluble fiber were “potatoes”, “bread (6-7 % fiber)”, and “apple with peel”. The top three most used registered recipes were “mashed potatoes”, “oven pancake”, and “minced meat sauce with onion served with pasta”. Participants using the paper version were older than those using the application (median age 77 vs. 68 y, P < 0.001).

Conclusions: The food categories “vegetables and roots”, “bread and crackers”, “fruit and berries” and the food items potatoes and whole grain bread were the main sources of both total, insoluble, and soluble dietary fiber intakes in patients undergoing pelvic radiotherapy.

Funding Sources: The Swedish Research Council, the Swedish Cancer Society, the LUA/ALF agreement in the West of Sweden health care region, the ALF agreement, Stiftelsen Jubileumsklinikens Forskningsfond mot Cancer, and Sjöberg Foundation.