Nutrition education ups fruit, veggie intake in patients with BRCA
To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer, Cecilia C. Schiavon, from the Federal University of Santa Catarina in Florianópolis, Brazil, and colleagues conducted a nonrandomized clinical trail in 2010 to 2011. The participants were all women from Brazil with breast cancer.
The participants were divided into an intervention group (n=18) and a comparison group (n=75). The intervention included telephone and printed materials designed to convey to participants that they should increase fruit and vegetable intake and reduce red and processed meat intake.
In the intervention group versus the comparison group, the study authors identified an increase in fruit and vegetable intake and reduction in red and processed meat intake, there was no change in body weight, an increase was observed in glutathione. Only the consumption of fruits and vegetables was significantly higher in the intervention group, after Bonferroni adjustment.
"This study presents improved dietary changes after a theory-driven nutrition education intervention," noted the researchers.
"Although the sample size is small, it has proven to be clinically relevant."