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Clin Nutr Res. 2014 Jan;3(1):39-47. doi: 10.7762/cnr.2014.3.1.39. Epub 2014 Jan 27.

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

Author information

  • 1Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 446-701, Korea.
  • 2Department of Food and Nutrition, Sungshin Women's University, Seoul 136-742, Korea.
  • 3Nutrition Services Department, Gangnam Severance Hospital, Yonsei University, Seoul 135-720, Korea.
  • 4Department of Food Nutrition, Shinheung College, UijeongBu 480-701, Korea.
  • 5Department of Surgery, Gangnam Severance Hospital, Yonsei University Medical College, Seoul 135-720, Korea.
  • 6Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 446-701, Korea. ; Research Institute of Medical Nutrition, Kyung Hee University, Seoul 130-701, 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.

KEYWORDS:

Antioxidants; Breast neoplasms; Counseling; Fruits; Vegetables

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