PMID- 31582619
OWN - NLM
STAT- MEDLINE
DCOM- 20200310
LR  - 20200310
IS  - 1347-5231 (Electronic)
IS  - 0031-6903 (Linking)
VI  - 139
IP  - 10
DP  - 2019
TI  - [Systematic Review of Case Reports on the Adverse Events Due to Health Food 
      Intake by Cancer Patients].
PG  - 1333-1347
LID - 10.1248/yakushi.19-00116 [doi]
AB  - Cancer patients use health foods (HFs) as complementary and alternative medicine, 
      although the details of their adverse events (AEs) are unclear. We searched three 
      databases [PubMed, "Igaku Chuo Zasshi", and Information System on Safety and 
      Effectiveness for Health Foods website (https://hfnet.nibiohn.go.jp/)] for case 
      reports on AEs related to HF intake in cancer patients published before October 
      2018. Of the matched reports, 76 studies and 92 patients (31 in Japan, 61 
      overseas) that met the selection criteria were included in this review. Thus, the 
      severity of AEs and outcomes were not related to either the concomitant use of HF 
      with cancer chemotherapy or cancer stages of patients. AEs caused by HF intake 
      itself accounted for 87%, while drug-HF interaction accounted for 11%. According 
      to the Common Terminology Criteria for Adverse Events (CTCAE) classification, 70% 
      of patients whose grades were identified had severe cases (grades 3 to 5). In 
      Japanese patients, hepatic and respiratory disorders accounted for 52% of the 
      severe cases. Cases were predominantly developed as a result of an allergic 
      mechanism, and mushroom products were mostly used. Overseas, serious cases were 
      induced by products that were already indicated for safety problems. Moreover, 
      notable AEs were recognized, such as hypercalcemia, which were caused by intake 
      of HF containing calcium, vitamin D, and shark cartilage, and bacterial infection 
      caused by probiotic products. Analyzing the details of AEs related to HF intake 
      can help health professionals and cancer patients prevent health hazards.
FAU - Kojima, Ayako
AU  - Kojima A
AD  - National Institute of Health and Nutrition, National Institutes of Biomedical 
      Innovation, Health and Nutrition.
FAU - Sato, Yoko
AU  - Sato Y
AD  - National Institute of Health and Nutrition, National Institutes of Biomedical 
      Innovation, Health and Nutrition.
FAU - Nishijima, Chiharu
AU  - Nishijima C
AD  - National Institute of Health and Nutrition, National Institutes of Biomedical 
      Innovation, Health and Nutrition.
FAU - Umegaki, Keizo
AU  - Umegaki K
AD  - Department of Food Safety and Management, Showa Women's University.
FAU - Chiba, Tsuyoshi
AU  - Chiba T
AD  - National Institute of Health and Nutrition, National Institutes of Biomedical 
      Innovation, Health and Nutrition.
LA  - jpn
PT  - Journal Article
PT  - Systematic Review
PL  - Japan
TA  - Yakugaku Zasshi
JT  - Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan
JID - 0413613
SB  - IM
MH  - Agaricales
MH  - Complementary Therapies/adverse effects
MH  - Databases, Bibliographic
MH  - Dietary Supplements/*adverse effects
MH  - Food Hypersensitivity
MH  - Food-Drug Interactions
MH  - Functional Food/*adverse effects/statistics & numerical data
MH  - Humans
MH  - Neoplasms/*therapy
OTO - NOTNLM
OT  - Common Terminology Criteria for Adverse Events
OT  - adverse event
OT  - cancer patient
OT  - complementary and alternative medicine
OT  - health food
EDAT- 2019/10/05 06:00
MHDA- 2020/03/11 06:00
CRDT- 2019/10/05 06:00
PHST- 2019/10/05 06:00 [entrez]
PHST- 2019/10/05 06:00 [pubmed]
PHST- 2020/03/11 06:00 [medline]
AID - 10.1248/yakushi.19-00116 [doi]
PST - ppublish
SO  - Yakugaku Zasshi. 2019;139(10):1333-1347. doi: 10.1248/yakushi.19-00116.