Abstract
ABSTRACT 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.
Highlights
Breast cancer is the leading cause of death from cancer in women worldwide [1]
We observed a significant improvement in the diet quality of the intervention group (+5.7)
The nutritional intervention contributed to improving the quality of the diet during breast cancer treatment and possibly altered these women’s prognoses
Summary
Breast cancer is the leading cause of death from cancer in women worldwide [1]. In Brazil, according to the National Cancer Institute, the mortality from breast cancer in 2013 was of 14.35DIET QUALITY IN BREAST CANCER 3 deaths per 100,000 women [2]. Breast cancer is the leading cause of death from cancer in women worldwide [1]. Chemotherapy, is essential to control the growth of tumor cells, it presents a systemic cytotoxic effect that might affect both tumor and healthy cells, which can cause toxicity and adverse effects, such as pain, nausea, and alterations in taste and smell. Those may lead to changes in food intake and patients’ nutritional status, possibly worsening prognoses and increasing the risk of disease recurrence [4,5]
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