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OP044 VEGAN DIET IMPROVES CARDIOVASCULAR RISK FACTORS COMPARED TO OMNIVORE DIET
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Oral presentations
Results: Seventy percent of 1335 included patients were men. Most patients (48%) had a stage IV tumour, 17% stage III, 19% stage II, 15% stage I and 1% stage 0. Tumours were mainly located at the pharynx (32%) and larynx (32%). Before RT, 70% of patients had no WL, 16% had 1 5% WL, 8% had 5 10% WL and 6% had more than 10% WL. After 2 years, the overall survival rates for these groups were 82%, 69%, 60%, 49%, respectively. Survival was significantly worse for patients who lost more than 5% weight before RT compared to patients without WL, even when adjusted for confounders (Table 1).
(water 20 s: 89%; milk 20 s: 73%) were significantly higher (p < 0.0001) compared to those found for ST (water 20 s: 17%; milk 20 s: 2%). Conclusion: In the presence of human saliva the consistency of drinks thickened with AR is much better retained than in drinks thickened with ST. Therefore, the use of AR products supports safer swallowing for patients with dysphagia.
Table 1. Cox regression analyses
OP044 VEGAN DIET IMPROVES CARDIOVASCULAR RISK FACTORS COMPARED TO OMNIVORE DIET
HR (95% CI)
1 5% WL 5 10% WL >10% WL
Crude model
Adjusted model†
1.9 (1.4 2.5)* 2.7 (1.9 3.7)* 4.0 (2.8 5.7)*
1.3 (1.0 1.8) 1.7 (1.2 2.4)** 2.0 (1.3 3.0)**
†Adjusted for tumour stage, performance status and age; *Pvalue <0.001; **P-value <0.01.
Conclusion: More than 5% weight loss before radiotherapy is independently associated with a worse overall survival in head and neck cancer patients. Disclosure of Interest: None Declared
OP043 THE EFFECT OF HUMAN SALIVA ON THE CONSISTENCY OF DRINKS THICKENED WITH A NEW THICKENER FOR DYSPHAGIA PATIENTS COMPARED TO A STANDARD FOOD THICKENER L. Oudhuis1 , K. Vallons1 , E. Sliwinski2 . 1 TNO Healthy Living, Zeist, 2 Adult Medical Nutrition, Danone Research, Centre For Specialised Nutrition, Wageningen, Netherlands Rationale: Texture-modified diets are commonly prescribed for patients with swallowing disorders. Starchthickened drinks are sensitive to salivary amylase. As a result they may thin leading to a potential unsafe fluid consistency. The effect of saliva on the consistency of an a-amylase-resistant (AR) thickener was studied compared to standard starch (ST). Methods: Artificial tap water and milk were thickened to custard consistency using AR (Nutilisˆ a Clear, Nutricia N.V.) and ST (starch thickener). In vitro test: 1 ml of human saliva was added to 100 g thickened product. After 10 and 50 min the amount of decantable liquid was determined. Consistency change was determined by measuring the uniaxial compression force with a SMS TA-XT2i Texture Analyser. Human testing: Healthy adults took one spoon of test product and moved the tongue at ~1 rotation/s. After 10 and 20 s the bolus was spat out into an acid solution to stop a-amylase activity. Viscosity was then measured in a rotational rheometer using Coquette-DINgeometry at 50 s 1 . Results: For AR hardly any decantable liquid was formed, while for ST it varied between 24 and 48g (p < 0.05). For AR the compression force hardly changed, while for ST it decreased with 15 to 49% (p < 0.001). Human testing showed that remaining viscosities (in %) for AR
Disclosure of Interest: L. Oudhuis: None Declared, K. Vallons: None Declared, E. Sliwinski Other: employee of Danone Research
A. Norouzy1 , A.R. Razavi1 , T. Sanders2 , P. Emery2 , A. Leeds2 . 1 Nutrition, Mashad University of Medical Sciences, Mashad, Iran, Islamic Republic of; 2 Nutrition & Dietetics, King’s College London, London, United Kingdom Rationale: Vegans are a sub-group of vegetarians who do not eat any animal products. This diet is usually rich in carbohydrates, n-6 fatty acids, dietary fibre and water/fat-soluble vitamins which might improve cardiovascular risks. In this study the cardiovascular risk factors in vegans including pulse wave velocity, HOMA-IR and sCRP were measured and compared with age and BMI matched omnivores. Methods: Sixty four vegans (43±12 yrs) and 41 omnivores (45±13 yrs) recruited for this study. Two groups were matched according to age and BMI. Cardiovascular risk factors including pulse wave velocity, HOMA-IR, lipids profile and sCRP were measured in both groups. Pulse wave velocity was measured by Sphygmocor CPV system. Results: Table below compares the cardiovascular risk factors in two groups.
Vegan Omnivore
PWV* (m/s)
Sys BP* (mmHg)
HOMA-IR*
sCRP* (mg/l)
Cholesterol* (mmol/l)
TG* (mmol/l)
7.7±1.2 8.3±1.3
117±15 125±16
6.9±3 15.2±2
0.6±0.8 2.0±4.0
4.0±0.7 4.8±0.9
1.0±0.6 1.4±0.8
*p value <0.05 (unpaired t-test).
Conclusion: This study showed that vegans had statistically significantly lower insulin resistance, lipids profile and pulse wave velocity than omnivores. This relationship was significant after including other cardiovascular risks such as lipids profile, insulin resistance and sCRP. This study supports the idea that chronic changes in nutritional intake which we can see in vegan diet can lead to a better control of cardiovascular risk factors. References Davey GK. EPIC-Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33883 meat-eaters and 31346 non meateaters in the UK. Public Health Nutr. 2003 May; 6(3): 259 69. Disclosure of Interest: None Declared
Oral presentations
Results: Seventy percent of 1335 included patients were men. Most patients (48%) had a stage IV tumour, 17% stage III, 19% stage II, 15% stage I and 1% stage 0. Tumours were mainly located at the pharynx (32%) and larynx (32%). Before RT, 70% of patients had no WL, 16% had 1 5% WL, 8% had 5 10% WL and 6% had more than 10% WL. After 2 years, the overall survival rates for these groups were 82%, 69%, 60%, 49%, respectively. Survival was significantly worse for patients who lost more than 5% weight before RT compared to patients without WL, even when adjusted for confounders (Table 1).
(water 20 s: 89%; milk 20 s: 73%) were significantly higher (p < 0.0001) compared to those found for ST (water 20 s: 17%; milk 20 s: 2%). Conclusion: In the presence of human saliva the consistency of drinks thickened with AR is much better retained than in drinks thickened with ST. Therefore, the use of AR products supports safer swallowing for patients with dysphagia.
Table 1. Cox regression analyses
OP044 VEGAN DIET IMPROVES CARDIOVASCULAR RISK FACTORS COMPARED TO OMNIVORE DIET
HR (95% CI)
1 5% WL 5 10% WL >10% WL
Crude model
Adjusted model†
1.9 (1.4 2.5)* 2.7 (1.9 3.7)* 4.0 (2.8 5.7)*
1.3 (1.0 1.8) 1.7 (1.2 2.4)** 2.0 (1.3 3.0)**
†Adjusted for tumour stage, performance status and age; *Pvalue <0.001; **P-value <0.01.
Conclusion: More than 5% weight loss before radiotherapy is independently associated with a worse overall survival in head and neck cancer patients. Disclosure of Interest: None Declared
OP043 THE EFFECT OF HUMAN SALIVA ON THE CONSISTENCY OF DRINKS THICKENED WITH A NEW THICKENER FOR DYSPHAGIA PATIENTS COMPARED TO A STANDARD FOOD THICKENER L. Oudhuis1 , K. Vallons1 , E. Sliwinski2 . 1 TNO Healthy Living, Zeist, 2 Adult Medical Nutrition, Danone Research, Centre For Specialised Nutrition, Wageningen, Netherlands Rationale: Texture-modified diets are commonly prescribed for patients with swallowing disorders. Starchthickened drinks are sensitive to salivary amylase. As a result they may thin leading to a potential unsafe fluid consistency. The effect of saliva on the consistency of an a-amylase-resistant (AR) thickener was studied compared to standard starch (ST). Methods: Artificial tap water and milk were thickened to custard consistency using AR (Nutilisˆ a Clear, Nutricia N.V.) and ST (starch thickener). In vitro test: 1 ml of human saliva was added to 100 g thickened product. After 10 and 50 min the amount of decantable liquid was determined. Consistency change was determined by measuring the uniaxial compression force with a SMS TA-XT2i Texture Analyser. Human testing: Healthy adults took one spoon of test product and moved the tongue at ~1 rotation/s. After 10 and 20 s the bolus was spat out into an acid solution to stop a-amylase activity. Viscosity was then measured in a rotational rheometer using Coquette-DINgeometry at 50 s 1 . Results: For AR hardly any decantable liquid was formed, while for ST it varied between 24 and 48g (p < 0.05). For AR the compression force hardly changed, while for ST it decreased with 15 to 49% (p < 0.001). Human testing showed that remaining viscosities (in %) for AR
Disclosure of Interest: L. Oudhuis: None Declared, K. Vallons: None Declared, E. Sliwinski Other: employee of Danone Research
A. Norouzy1 , A.R. Razavi1 , T. Sanders2 , P. Emery2 , A. Leeds2 . 1 Nutrition, Mashad University of Medical Sciences, Mashad, Iran, Islamic Republic of; 2 Nutrition & Dietetics, King’s College London, London, United Kingdom Rationale: Vegans are a sub-group of vegetarians who do not eat any animal products. This diet is usually rich in carbohydrates, n-6 fatty acids, dietary fibre and water/fat-soluble vitamins which might improve cardiovascular risks. In this study the cardiovascular risk factors in vegans including pulse wave velocity, HOMA-IR and sCRP were measured and compared with age and BMI matched omnivores. Methods: Sixty four vegans (43±12 yrs) and 41 omnivores (45±13 yrs) recruited for this study. Two groups were matched according to age and BMI. Cardiovascular risk factors including pulse wave velocity, HOMA-IR, lipids profile and sCRP were measured in both groups. Pulse wave velocity was measured by Sphygmocor CPV system. Results: Table below compares the cardiovascular risk factors in two groups.
Vegan Omnivore
PWV* (m/s)
Sys BP* (mmHg)
HOMA-IR*
sCRP* (mg/l)
Cholesterol* (mmol/l)
TG* (mmol/l)
7.7±1.2 8.3±1.3
117±15 125±16
6.9±3 15.2±2
0.6±0.8 2.0±4.0
4.0±0.7 4.8±0.9
1.0±0.6 1.4±0.8
*p value <0.05 (unpaired t-test).
Conclusion: This study showed that vegans had statistically significantly lower insulin resistance, lipids profile and pulse wave velocity than omnivores. This relationship was significant after including other cardiovascular risks such as lipids profile, insulin resistance and sCRP. This study supports the idea that chronic changes in nutritional intake which we can see in vegan diet can lead to a better control of cardiovascular risk factors. References Davey GK. EPIC-Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33883 meat-eaters and 31346 non meateaters in the UK. Public Health Nutr. 2003 May; 6(3): 259 69. Disclosure of Interest: None Declared