Nutrition education intervention for women with breast cancer: effect on nutritional factors and oxidative stress.

Auteur(s) :
Ceccatto V., Schiavon CC., Vieira FG., de Liz S., Cardoso AL., Sabel C., González-Chica DA., da Silva EL., Galvan D., Crippa CG., Di Pietro PF.
Date :
Jan, 2015
Source(s) :
Journal of nutrition education and behavior. #47:1 p2-9
Adresse :
Department of Nutrition, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil.

Sommaire de l'article
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OBJECTIVES
To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer.

DESIGN
Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12 months.

PARTICIPANTS
Women from Brazil who had breast cancer, divided into an intervention group (IG) (n = 18) and comparison group (n = 75).

INTERVENTION
To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials.

MAIN OUTCOME MEASURES
Food intake, anthropometry, and levels of lipid hydroperoxide, carbonyl proteins, reduced glutathione, and ferric reducing antioxidant power.

ANALYSES
Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment.

RESULTS
The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in glutathione in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG.

CONCLUSIONS AND IMPLICATIONS
This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.

Source : Pubmed
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