¡Cocinar Para Su Salud!: Randomized Controlled Trial of a Culturally Based Dietary Intervention among Hispanic Breast Cancer Survivors.

Auteur(s) :
Greenlee H., Hershman DL., Gaffney AO., Aycinena AC., Koch PA., Contento IR., Karmally W., Richardson JM., Lim E., Tsai WY., Crew KD., Maurer M., Kalinsky K.
Date :
Mai, 2015
Source(s) :
Journal of the Academy of Nutrition and Dietetics. #115:5 Suppl pS42-S56
Adresse :
Department of Epidemiology, Mailman School of Public Health, Columbia University,722 W. 168th St., Room 733 New York, NY 10032 hg2120@cumc.columbia.edu

Sommaire de l'article

BACKGROUND:
There is a need for culturally relevant nutrition programs targeted to underserved cancer survivors.

OBJECTIVE:
Our aim was to examine the effect of a culturally based approach to dietary change on increasing fruit/vegetable (F/V) intake and decreasing fat intake among Hispanic breast cancer survivors.

DESIGN:
Participants were randomized to Intervention and Control groups. Diet recalls, detailed interviews, fasting blood, and anthropometric measures were collected at baseline, 3, 6, and 12 months.

PARTICIPANTS / SETTING:
Hispanic women (n=70) with stage 0 to III breast cancer who completed adjuvant treatment and lived in New York City were randomized between April 2011 and March 2012.

INTERVENTION:
The Intervention group (n=34) participated in ¡Cocinar Para Su Salud!, a culturally based nine-session (24 hours over 12 weeks) intervention including nutrition education, cooking classes, and food-shopping field trips. The Control group (n=36) received written dietary recommendations for breast cancer survivors.

MAIN OUTCOME MEASURES:
Change at 6 months in daily F/V servings and percent calories from total fat were the main outcome measures.

STATISTICAL ANALYSES:
Linear regression models adjusted for stratification factors and estimated marginal means were used to compare changes in diet from baseline to 3 and 6 months.

RESULTS:
Baseline characteristics were the following: mean age 56.6 years (standard deviation 9.7 years), mean time since diagnosis 3.4 years (standard deviation 2.7 years), mean body mass index (calculated as kg/m²) 30.9 (standard deviation 6.0), 62.9% with annual household income ≤$15,000, mean daily servings of all F/V was 5.3 (targeted F/V 3.7 servings excluding legumes/juices/starchy vegetables/fried foods), and 27.7% of daily calories from fat. More than 60% in the Intervention group attended seven or more of nine classes, with overall study retention of 87% retention at 6 months. At month 6, the Intervention group compared with Control group reported an increase in mean servings of F/V from baseline (all F/V: +2.0 vs -0.1; P=0.005; targeted F/V: +2.7 vs +0.5; P=0.002) and a nonsignificant decrease in percent calories from fat (-7.5% vs -4.4%; P=0.23) and weight (-2.5 kg vs +3.8 kg; P=0.22).

CONCLUSIONS:
¡Cocinar Para Su Salud! was effective at increasing short-term F/V intake in a diverse population of Hispanic breast cancer survivors.

Source : Pubmed
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