Educational nutritional intervention program improved the quality of diet of women with breast cancer in adjuvant treatment
Palavras-chave:
Breast neoplasms, Cancer survivors, Clinical trial, Food consumption, Food habitResumo
Objective
To assess the outcome of an educational nutritional intervention in the quality of diet of women with breast cancer in adjuvant treatment.
Methods
Women with breast cancer and admitted for surgical treatment were divided in an intervention group (n=18) and a comparison group (n=78), and participated in a nonrandomized clinical trial. Participants were assessed before and after the treatment and/or intervention. A food frequency questionnaire was applied and the quality of diet was calculated using the Brazilian Healthy Eating Index Revised. The educational nutritional intervention lasted 12 months and was carried out through phone calls twice a month, personal meetings, and monthly handouts. It oriented an intake of at least 400g of vegetables and fruits per day and at most 500g of red/processed meat per week.
Results
We observed a significant improvement in the diet quality of the intervention group (+5.7). Nutritional education in the intervention group reached its objectives, with a rise in the intake of vegetables and fruits reflecting a significant increase in the score of total fruits (+1.9) and whole fruits (+1.1), and a decrease in the score of meat, eggs, and legumes (-3.3) by means of a reduction in the intake of red/processed meat (p<0.05). Also, a rise in the punctuation of calories from solid fats, alcohol, and added sugar was observed (+5.0, p<0.05) due to lower intake of these components. The comparison group presented no significant differences.
Conclusion
The nutritional intervention contributed to improving the quality of the diet during breast cancer treatment and possibly altered these women’s prognoses.
Referências
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Copyright (c) 2023 Sheyla DE LIZ, Francilene Gracieli Kunradi VIEIRA, Ana Paula Gines GERALDO, Maria Alice Altenburg de ASSIS, Patricia Faria DI PIETRO
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
