Association of nutritional status with treatment outcomes in patients with leukemia

Nutrition and Food Sciences Research

Volume 1 - Number Suppl1

Article Type: Original Article
Abstract:

Background: Cancer-related malnutrition increases the morbidity and mortality rate and it also decreases the survival of the patients. The aim of this study was to find the association of nutritional and inflammatory status of the patients with acute lymphoblastic leukemia (ALL) and acute myeloid leukemia (AML) with treatment outcomes. Materials and Methods: Sixty-eight patients with ALL or AML enrolled in the study. Body mass index (BMI), serum levels of albumin,pre-albumin,transferrin and hs-CRP as well as patient-generated subjective global assessment (PG-SGA) were assessed before the onset of chemotherapy and at the end of the treatment. The association of these variables with length of hospital stay and duration of neutropenic fever as the treatment outcomes was evaluated. Results: Fifty-five patients with acute leukemia (ALL,n=28 & AML,n= 27) completed the study. Both of length of hospital stay and duration of neutropenic fever were higher in patients with AML (P= 0.022 & P=0.012 respectively). Noteworthy,patients with ALL had higher BMI and serum level of pre-albumin and lower levels of hs-CRP and PG-SGA scores (P= 0.049,P= 0.028,P= 0.030 & P= 0.001 respectively). Conclusion: It seems that better nutritional status and lower level of hs-CRP as an index for inflammation are associated with better treatment outcomes,shown here by shorter hospitalization and duration of neutropenic fever. Early assessment of nutritional status of the patients with acute leukemia as well as adequate nutrition support will help this group of patients to achieve better response to treatment.