Evaluation of the nutritional index and immunological function of a fermented vegetable for esophageal cancer patients undergoing immunotherapy plus chemotherapy: A randomized controlled trial

Abstract

Fermented food has been demonstrated to increase immunity, protect against pathogens, and improve cancer survival. However, the relationship between fermented vegetables and immunotherapy has not been tested. We conducted a randomized controlled trial. The experimental group (n = 36) was supplemented with fermented vegetable enzyme every day for 2 cycles of immunotherapy, while the control group (n = 36) received a normal diet. The treatment response, nutritional and immunological indexes were collected at baseline and after 2 cycles of therapy. After comparing the baseline and the follow-up CT, no significant difference was found between the two groups. The hemoglobin, FT4, AST, albumin, LDL-C, and IgG indexes were better in the experimental group, meaning the side effects of immunotherapy in esophageal cancer patients. Fermented foods can alleviate the side effects of esophageal cancer immunotherapy combined with chemotherapy to a certain extent, such as anemia, malnutrition, and elevated AST.

Keywords

• Immunotherapy
• Fermented vegetable
• Esophageal cancer