Abstract
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.
Key Words
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Article info
Publication history
Accepted:
September 19,
2014
Identification
Copyright
© 2015 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
