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Effect of 8-week nutrition counseling to increase phytochemical rich fruit and vegetable consumption in korean breast cancer patients: a randomized controlled trial.

Cho SW, Kim JH, Lee SM, Lee SM, Choi EJ, Jeong J, Park YK - Clin Nutr Res (2014)

Bottom Line: After 8-week intervention, waist circumference in the intervention group was significantly decreased (p < 0.001) even though no difference was reported for body mass index.Serum antioxidant level was also increased significantly, i.e., vitamin A (p = 0.048); vitamin E (p = 0.004).Total vegetable intake (excluding kimchi intake) in the intervention group was increased from 425 g to 761 g (p < 0.001), fruit consumption was also increased from 232 g to 334 g (p < 0.001), while standard care group did not show any significant change.

View Article: PubMed Central - PubMed

Affiliation: Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 446-701, Korea.

ABSTRACT
High fruit and vegetable consumption is associated with a lower risk of breast cancer. The incidence of breast cancer is continuously increasing in Korea, but only a few studies on nutrition intervention in breast cancer patients has been reported. The aim of this study was to investigate whether an 8-week nutrition intervention based on dietary counseling can promote fruit and vegetable consumption, increase serum antioxidant nutrient levels, and improve quality of life in Korean breast cancer patients. Sixty-one breast cancer patients received either standard care (n = 31) or nutrition counseling (n = 30). The standard care group was given brochures recommending phytochemical rich diet. The intervention group was provided with two nutrition counseling sessions and one cooking class session, thereby encouraged subjects to eat at least 10 or more servings of fruits and vegetables per day. After 8-week intervention, waist circumference in the intervention group was significantly decreased (p < 0.001) even though no difference was reported for body mass index. Energy intake (p = 0.007), fiber (p < 0.001), and antioxidant nutrient (vitamin A, C, E, and β-carotene, p < 0.001, respectively) intakes were significantly increased. Serum antioxidant level was also increased significantly, i.e., vitamin A (p = 0.048); vitamin E (p = 0.004). Total vegetable intake (excluding kimchi intake) in the intervention group was increased from 425 g to 761 g (p < 0.001), fruit consumption was also increased from 232 g to 334 g (p < 0.001), while standard care group did not show any significant change. Our study showed that nutrition counseling and providing cooking tips helped to encourage the patient to consume and maintain more fruit and vegetable intakes.

No MeSH data available.


Related in: MedlinePlus

Flowchart of the study.
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Figure 1: Flowchart of the study.

Mentions: Between February 2009 and October 2009, a randomized dietary intervention study was carried out with breast cancer patients aged 25-65 year who had completed cancer treatment for stage I to III. The research protocol was approved by the Institutional Review Board of the S Hospital (Seoul, Korea), and all subjects provided written informed consent before participation. Subjects were also excluded if they present uncontrolled disease or women with body mass index (BMI) ≥25 kg/m2. Figure 1 shows a flow chart of this study. Breast cancer patients were randomly assigned to the standard care group (n = 38) or the intervention group (n = 48). The standard care group received no treatment but only received a brochure of general dietary guideline, and the intervention group received individualized dietary modification counseling with a professional dietitian (Table 1). Seven subjects in the standard care group and 18 subjects in the intervention group were excluded due to personal reason or lost to follow-up. Overall, 61 breast cancer patients (standard care group: n = 31, intervention group: n = 30) were included in the final analyses. Information regarding the general characteristics of the subjects, including age, medical history, and menopausal status, were collected by self-reported questionnaires.


Effect of 8-week nutrition counseling to increase phytochemical rich fruit and vegetable consumption in korean breast cancer patients: a randomized controlled trial.

Cho SW, Kim JH, Lee SM, Lee SM, Choi EJ, Jeong J, Park YK - Clin Nutr Res (2014)

Flowchart of the study.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3921294&req=5

Figure 1: Flowchart of the study.
Mentions: Between February 2009 and October 2009, a randomized dietary intervention study was carried out with breast cancer patients aged 25-65 year who had completed cancer treatment for stage I to III. The research protocol was approved by the Institutional Review Board of the S Hospital (Seoul, Korea), and all subjects provided written informed consent before participation. Subjects were also excluded if they present uncontrolled disease or women with body mass index (BMI) ≥25 kg/m2. Figure 1 shows a flow chart of this study. Breast cancer patients were randomly assigned to the standard care group (n = 38) or the intervention group (n = 48). The standard care group received no treatment but only received a brochure of general dietary guideline, and the intervention group received individualized dietary modification counseling with a professional dietitian (Table 1). Seven subjects in the standard care group and 18 subjects in the intervention group were excluded due to personal reason or lost to follow-up. Overall, 61 breast cancer patients (standard care group: n = 31, intervention group: n = 30) were included in the final analyses. Information regarding the general characteristics of the subjects, including age, medical history, and menopausal status, were collected by self-reported questionnaires.

Bottom Line: After 8-week intervention, waist circumference in the intervention group was significantly decreased (p < 0.001) even though no difference was reported for body mass index.Serum antioxidant level was also increased significantly, i.e., vitamin A (p = 0.048); vitamin E (p = 0.004).Total vegetable intake (excluding kimchi intake) in the intervention group was increased from 425 g to 761 g (p < 0.001), fruit consumption was also increased from 232 g to 334 g (p < 0.001), while standard care group did not show any significant change.

View Article: PubMed Central - PubMed

Affiliation: Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 446-701, Korea.

ABSTRACT
High fruit and vegetable consumption is associated with a lower risk of breast cancer. The incidence of breast cancer is continuously increasing in Korea, but only a few studies on nutrition intervention in breast cancer patients has been reported. The aim of this study was to investigate whether an 8-week nutrition intervention based on dietary counseling can promote fruit and vegetable consumption, increase serum antioxidant nutrient levels, and improve quality of life in Korean breast cancer patients. Sixty-one breast cancer patients received either standard care (n = 31) or nutrition counseling (n = 30). The standard care group was given brochures recommending phytochemical rich diet. The intervention group was provided with two nutrition counseling sessions and one cooking class session, thereby encouraged subjects to eat at least 10 or more servings of fruits and vegetables per day. After 8-week intervention, waist circumference in the intervention group was significantly decreased (p < 0.001) even though no difference was reported for body mass index. Energy intake (p = 0.007), fiber (p < 0.001), and antioxidant nutrient (vitamin A, C, E, and β-carotene, p < 0.001, respectively) intakes were significantly increased. Serum antioxidant level was also increased significantly, i.e., vitamin A (p = 0.048); vitamin E (p = 0.004). Total vegetable intake (excluding kimchi intake) in the intervention group was increased from 425 g to 761 g (p < 0.001), fruit consumption was also increased from 232 g to 334 g (p < 0.001), while standard care group did not show any significant change. Our study showed that nutrition counseling and providing cooking tips helped to encourage the patient to consume and maintain more fruit and vegetable intakes.

No MeSH data available.


Related in: MedlinePlus