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dc.contributor.authorZuniga, Krystle E. ( Orcid Icon 0000-0002-3857-155X )
dc.contributor.authorLong Parma, Dorothy ( Orcid Icon 0000-0001-8059-3392 )
dc.contributor.authorMunoz, Edgar ( )
dc.contributor.authorSpaniol, Mackenzie ( )
dc.contributor.authorWargovich, Michael ( )
dc.contributor.authorRamirez, Amelie G. ( )
dc.date.accessioned2020-03-16T17:05:23Z
dc.date.available2020-03-16T17:05:23Z
dc.date.issued2019-01
dc.identifier.citationZuniga, K. E., Long Parma, D., Muñoz, E., Spaniol, M., Wargovich, M., & Ramirez, A. G. (2019). Dietary intervention among breast cancer survivors increased adherence to a Mediterranean-style, anti-inflammatory dietary pattern: The Rx for better breast health randomized controlled trial. Breast Cancer Research and Treatment, 173(1), pp. 145-154.en_US
dc.identifier.issn0167-6806
dc.identifier.urihttps://digital.library.txstate.edu/handle/10877/9451
dc.description.abstract

Purpose: The goal of this education and culinary-based dietary intervention was to increase adherence to a Mediterranean-style, anti-inflammatory dietary pattern in breast cancer survivors (BCS) by promoting the consumption of anti-inflammatory foods, herbs, and spices.

Methods: Overweight and obese, early-stage, BCS were randomized to the Intervention (n = 76) or Control (n = 77). The 6-month intervention included monthly nutrition and cooking workshops, Motivational Interviewing telephone calls, and individualized newsletters. Control participants received monthly informational brochures and no navigational services. Dietary intakes were collected via questionnaire and 3-day food records at baseline and 6 months.

Results: One hundred twenty-five BCS (n = 60 I; n = 65 C) completed post-testing (81.7%) and were included in analyses. Adherence to Mediterranean diet guidelines significantly increased in the intervention group, but not in the control group (+ 22.5% vs. + 2.7%, P < 0.001). Upon further analysis of adherence to individual dietary guidelines, the intervention group significantly improved adherence to only three guidelines: consuming ≥ 3 servings of fish or shellfish/week, reducing red meat intake to < 1 serving/day, and limiting consumption of commercial sweets and baked goods to < 3 times/week. The intervention arm increased the use of spices and herbs compared to control (+ 146.2% vs. +33.3%, P < 0.001), including significantly more frequent consumption of cinnamon, turmeric, garlic, ginger, black pepper, and rosemary.

Conclusion: An education and culinary-based intervention in BCS successfully increased adherence to a more Mediterranean-style, anti-inflammatory dietary pattern by increasing the consumption of anti-inflammatory foods, spices, and herbs and decreasing the consumption of pro-inflammatory foods.

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dc.formatText
dc.format.extent19 pages
dc.format.medium1 file (.pdf)
dc.language.isoen_USen_US
dc.publisherSpringeren_US
dc.sourceBreast Cancer Research and Treatment, 2019, Vol. 173, No. 1, pp. 145-154.
dc.subjectDieten_US
dc.subjectBreast cancer survivor
dc.subjectAnti-inflammatory
dc.subjectSurvivorship
dc.subjectMediterranean diet
dc.titleDietary Intervention Among Breast Cancer Survivors Increased Adherence to a Mediterranean-Style, Anti-Inflammatory Dietary Pattern: The Rx for Better Breast Health Randomized Controlled Trialen_US
txstate.documenttypeArticle
dc.description.versionThis is the accepted manuscript version of an article published in Breast Cancer Research and Treatment.
dc.identifier.doihttps://doi.org/10.1007/s10549-018-4982-9
txstate.departmentFamily and Consumer Sciences


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