ArticleHead & neck2025
Examining the Relationship Between Dysphagia, Eating-Related Symptoms, and Diet Quality Among Oropharyngeal Cancer Patients During Critical Stages of Cancer Survivorship: The U-DINE Study.
Article in Head & neck, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- A cross-sectional retrospective and prospective service evaluation of head and neck cancer patients' swallowing and quality of life concerns: are we doing enough?Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2026Article
- Article
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Authors and funding
9 authors.
Funding
Abstract
backgroundDiet quality is a modifiable factor impacting treatment outcomes in oropharyngeal cancer (OPC), yet the effect of dysphagia and self-reported eating-related symptoms remains unclear. This study examined their associations with diet quality in OPC patients.
methodsA cross-sectional analysis was conducted with two parallel cohorts from MD Anderson Cancer Center and Michael E. DeBakey Veterans Affairs Medical Center as part of the Uncovering the Long-Term Impact of OPC and Dysphagia on Dietary Quality and Nutrition Among Cancer Survivors (U-DINE) Study. Participants at varying survivorship stages (prediagnosis, 3-6 and 18+ months posttreatment) were assessed for dysphagia (DIGEST scale) and six individual eating-related symptoms (MDASI-HN). Diet quality was measured using HEI-2020 scores from two 24-h dietary recalls.
resultsAmong 178 survivors, mean HEI-2020 was 49.5 ± 11.3. In multivariable models, moderate-severe dysphagia (18.5% of the sample) was associated with higher diet quality (β = 7.11, p = 0.004), while eating-related symptoms showed no significant association.
conclusionsUnexpectedly, poor swallowing function correlated with better diet quality. However, overall diet quality was suboptimal, highlighting the need for interventions for all OPC survivors, regardless of swallowing function, to address diet quality as an independent risk factor throughout survivorship.
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