Poster Topical Area: Medical Nutrition

Location: Hall D

Poster Board Number: 644

P14-019 - Dietary changes in recently diagnosed breast cancer patients after a personalized food-based nutrition intervention program

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: The objective was to analyze the dietary modifications of recently diagnosed breast cancer patients under treatment, after 6-mo of a personalized food-based nutrition intervention program (NIP).

Methods: Dietary intakes at baseline and 6-mo after a personalized food-based NIP, were compared using 24-hour recall as a tool for dietary assessment. Individual diet plans and recommendations for this therapy were based on the patient's nutritional status, dietary habits, schedule, activities, and cultural preferences. Total energy expenditure was estimated using an algorithm based on body weight, age and sex for Mexican population and when appropriate, a caloric restriction (500-1000 kcal/d) was considered. Macronutrient intake was distributed as follows: less than 30% fat per day (mainly mono- and polyunsaturated fatty acids), approximately 55% carbohydrates per day (principally whole grains, legumes and fruits), and 1.5 g/kg/d of protein to avoid sarcopenic obesity, which is frequent among this population group. Garlic and cruciferous vegetables were encouraged as well as 5-9 servings of fruits and vegetables/day, throughout the intervention. The NIP was based on the meal-equivalent menu method adapted from the Mexican Food Equivalent System. Patients' follow-up was every 2-weeks and a different diet menu was provided in each session by a specialized nutritionist, without using any kind of food supplements.

Results: Nineteen women recently diagnosed with breast cancer, have completed the 6-mo personalized NIP. Participants increased dietary fiber intake from 30g/d at baseline to 33g/d at end line (3g/d; P=0.03), calcium from 447 to 1201mg/d (754mg/d; P=0.01), folate from 282 to 513mg/d (231mg/d; P=0.008), zinc from 6mg/d to 10mg/d (4mg/d; P=0.02), cholesterol from 196mg/d to 370mg/d (174mg/d; P=0.05), and vitamin E from 5mg/d to 9mg/d (4mg/d; P=0.001), respectively.

Conclusions: This 6-mo personalized nutrition intervention program based in a nutrient-specific diet for breast cancer patients, produced significant increases in the consumption of dietary fiber, calcium, zinc, cholesterol, vitamin E, and folate, suggesting that an appropriate food-based intervention therapy could improve the nutritional status of patients with this type of cancer.

Funding Source:

Supported by a fellowship from the National Research and Technology Council, Mexico (for ATL-M)

CoAuthors: Veronica Lopez-Teros, PhD – University of Sonora; Mauro Valencia, PhD – University of Sonora; Graciela Caire-Juvera, PhD – Research Center for Food and Development; Bertha Pacheco-Moreno, MSc – Research Center for Food and Development; Humberto Astiazaran-Garcia, PhD – Research Center for Food and Development

Ana T. Limon-Miro

PhD Student
Centro de Investigacion en Alimentacion y Desarrollo (CIAD)
Hermosillo, Sonora, Mexico