The research participants consisted of eighteen patients and 75 control patients and over a 12 month period nutritional education and intervention took place which included education about proper nutrition, tracking food consumption on a calender, attending meetings and receiving a monthly bulletin.
The overall goal of nutrition education was to reduce the patients’ consumption of red and processed meat and increase fruit and vegetable intake. Previous studies have correlated red and processed meats with cancer and the antioxidant impact of fruit and vegetables has been shown to help reduce the aggravating effects of chemotherapy treatment.
The study findings revealed that patients in the intervention group had significant reduction in the consumption of red and processed meat. There was a 50% reduction in the consumption of red and processed meat and control group patients had two times the amount of weight gain than the breast cancer patients.
“Although the sample size was small and data were collected at different times, this study provides evidence that women undergoing breast cancer treatment might benefit from immediate, individualized and detailed nutrition monitoring,” said lead author Cecilia C. Schiavon, MsC, concluded.
Cecilia C. Schiavon, Francilene G.K. Vieira, Vanessa Ceccatto, Sheyla de Liz, Alyne L. Cardoso, Cristiane Sabel, David A. Gonzalez-Chica, Edson L. da Silva, Daisy Galvan, Carlos G. Crippa, Patricia F. Di Pietro. Nutrition Education Intervention for Women With Breast Cancer: Effect on Nutritional Factors and Oxidative Stress. Journal of Nutrition Education and Behavior, 2015; 47 (1): 2 DOI: 10.1016/j.jneb.2014.09.005