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Association of Serum Neuropeptide Y and Leptin With Sucrose, Fructose and Dietary Fiber Intakes in Breast Cancer Survivors in Tehran City, 2018–2019



Heydari S1 ; Azizzadeh M1 ; Taji L2 ; Bahmannia M1 ; Nasrollahzadeh J3 ; Sheikhi Mobarakeh Z4 ; Rabiei S1 ; Hejazi E5
Authors
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Authors Affiliations
  1. 1. Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Faculty of Medical Sciences and Technologies, Science and Research Branch Islamic Azad University, Tehran, Iran
  3. 3. Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Breast Diseases Research Center, Motamed Cancer Institute, Tehran, Iran
  5. 5. Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Iranian Journal of Nutrition Sciences and Food Technology Published:2021

Abstract

Background and Objectives: Breast cancer is the most common cancer within the Iranian women, which its prevalence and mortality have increased in recent years. Previous studies have shown that various nutrients can affect breast cancer recurrence. The aim of this study was to investigate relationships between fructose, sucrose and soluble and insoluble fibers and serum levels of leptin and neuropeptide Y in breast cancer survivors in Tehran, Iran. Materials & Methods: In this cross-sectional study, 145 female breast cancer survivors (age group of 18–70 years) were selected. General information, physical activity and food intake were assessed using general information questionnaire, MET 14-item questionnaire and food frequency questionnaire, respectively. Blood samples were collected from participants after 12 h of fasting and serum leptin and neuropeptide Y concentrations were assessed using immunoassay. Results: The highest tertile of leptin was linked to high weight (p = 0.003), body mass index (p = 0.000), waist circumference (p = 0.005), fat mass percentage (p = 0.000) and visceral fat (p = 0.000). In contrast, patients in this tertile included lower height (p = 0.02) and muscle mass (p = 0.008). After modulating effects of confounders, no significant relationships were reported between sucrose, fructose and soluble and insoluble fibers with serum leptin and neuropeptide Y concentrations. Conclusion: Consumption of sucrose, fructose and soluble and insoluble fibers was not significantly associated to serum levels of leptin and neuropeptide Y in breast cancer survivors. © 2021, National Nutrition and Food Technology Research Institute. All rights reserved.
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