Nutrition Education Intervention for Women With Breast Cancer: Effect on Nutritional Factors and Oxidative Stress

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.