Brazilian healthy eating index revised (BHEI-R) of women before and during adjuvant treatment for breast cancer.

Nov 4, 2014Nutricion hospitalaria

Healthy Eating Scores of Women Before and During Additional Treatment for Breast Cancer

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Abstract

62% of women in the lowest tertile improved their diet quality score during breast cancer treatment.

At baseline, women were classified into three tertiles based on diet quality, with scores ranging from 48.4 to 95.7 points.
Women in the first tertile showed significant improvement, moving to higher tertiles during treatment.
No significant change was observed in diet quality for women in the second tertile, although 46% moved to the highest tertile.
Women in the highest tertile experienced a significant decrease in their diet quality score by 7.3 points during treatment.
The decline in diet quality among women in the third tertile was linked to reductions in the intake of fruits, vegetables, grains, and increased consumption of solid fats and added sugars.

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INTRODUCTION: Different therapeutic modalities for cancer trigger side effects that affect the selection of food by changing dietary patterns.

AIMS: To evaluate changes in the diet quality of women in adjuvant treatment for breast cancer.

METHODS: Sociodemographic, clinical and anthropometric data of 78 women were collected. The Brazilian Healthy Eating Index Revised and its components were obtained from food frequency questionnaire applied before and after the treatment. At baseline, participants were classified according to tertiles of diet quality.

RESULTS AND DISCUSSION: The score of the Brazilian Healthy Eating Index Revised (BHEI-R) in the lowest tertile was 48.4 to 75.2 points, the second tertile was 75.7 to 81.8 points, and the upper tertile was 82.0 to 95.7 points. During treatment, of the women classified in the first tertile, 62% improved their diet score quality passing to the upper tertiles. Women classified in the second tertile, did not significantly alter the diet quality during the treatment, although 46% went to the third tertile. Patients classified in the third tertile significantly reduced the average score of the Index by 7.3 points during the treatment. Among these women, 38% and 20% decreased their score for the second and first tertiles respectively, where the reduction in the diet quality was due to reducing the score of components Total fruits, Total vegetables, Dark Green and orange vegetables and Legumes, Total grains and Solid fats, Alcohol and Added sugar.

CONCLUSION: Dietary changes, which were observed after breast cancer diagnosis, significantly altered the quality of diet among the women participating in the study. Future nutrition interventions are important to aid in food choices during the treatment.

Brazilian healthy eating index revised (BHEI-R) of women before and during adjuvant treatment for breast cancer.

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