O estilo de vida saudável é essencial para a prevenção do câncer e da recidiva, e neste sentido são necessárias atividades de educação alimentar e nutricional que otimizem os hábitos de vida da população. De modo a contemplar estas ações educativas, executou-se o projeto de extensão da Universidade Federal de Santa Catarina (UFSC) “Promoção de hábitos de vida saudáveis para mulheres sobreviventes do câncer de mama e comunidade acadêmica”, que teve expansão do público-alvo devido a adaptações no projeto decorrentes da pandemia do Coronavirus Disease 2019 (COVID-19). O artigo objetivou explanar a elaboração dos materiais educativos do projeto. Elaboraram-se 3 palestras interdisciplinares e 14 materiais informativos, realizados em Microsoft PowerPoint e Canva, após revisão bibliográfica sobre a temática. A execução do projeto auxilia a população a ter maior conhecimento acerca da prevenção ao câncer, e promove hábitos relacionadas à dieta, atividade física e saúde mental.
Food aversions in women undergoing adjuvant chemotherapy for breast cancer may be linked to oxidative stress and gastrointestinal consequences underlying it, and diet possibly plays a role in this association. This follow-up study included 73 women with breast cancer treated in Florianopolis City, Brazil. Dietary antioxidant capacity–DaC (mmol/d), diet quality–Brazilian Healthy Eating Index Revised (BHEI-R score), and oxidative stress biomarkers were accessed before the treatment, and women were asked if they developed food aversions during adjuvant chemotherapy. Red meat was the main aversion-causing food reported (37.9%, n = 9). There was no difference in DaC, BHEI-R score, or oxidative stress biomarkers between women with no food aversion occurrence and those showing food aversions. A logistic regression adjusted model showed that women exhibiting higher BHEI-R scores were 1.08 times more likely to not develop food aversions during adjuvant chemotherapy (p = 0.041). In summary, this innovative investigation showed that diet quality before adjuvant chemotherapy may influence the non-occurrence of food aversion. Considering this, the result opens new areas for early nutritional interventions, focusing on reducing the occurrence of food aversions and consequently benefiting women with breast cancer by having better outcomes in oncologic treatment.
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