Longitudinal changes in body weight and body composition among women previously treated for breast cancer consuming a high-vegetable, fruit and fiber, low-fat diet

Thomson, Cynthia A.; Rock, Cheryl L.; Giuliano, Anna R.; Newton, Tara R.; Cui, Haiyan; Reid, Phyllis M.; Green, Tina L.; Alberts, David S.

doi:10.1007/s00394-004-0487-x

Cited by 54 publications

(39 citation statements)

References 33 publications

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“…Other intervention studies have found an effect of increased fruit intake on total energy intake (23)(24)(25)(26)(27) . These intervention studies are either behavioural intervention studies, addressing several dietary and lifestyle factors among free-living individuals (24)(25)(26) , or clinical trials, implementing strict dietary regulations (23,27) . Common to all these studies is that participants were either overweight or obese and may thus have had a high motivation for weight reduction.…”

Section: Discussionmentioning

confidence: 99%

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Alinia

Lassen

Krogholm

et al. 2010

Public Health Nutr.

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Objective: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake. Design: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint. Setting: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG. Subjects: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited. Results: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112 (SE 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10?7 (SE 4?4) g, whereas mean daily intake of dietary fibre increased significantly by 3?0 (SE 1?1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups. Conclusions: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.

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Section: Discussionmentioning

confidence: 99%

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Alinia

Lassen

Krogholm

et al. 2010

Public Health Nutr.

View full text Add to dashboard Cite

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“…Despite the role of fat in increasing energy density of diets, the long-term effect of energy density in defining unhealthy weight gain is not well established. Women's Healthy Eating & Living Trial and Women's Health Initiative, two very large and longterm randomized, double-blind, placebo-controlled trials (RCTs) of low fat, both showed minimal effects on weight [27,28] . Multiple well-controlled RCTs of equal intensity interventions show greater weight loss on highfat diets [29,30] .…”

Section: Fat Intake and Weight Maintenancementioning

confidence: 99%

Dietary Fat Quality for Optimal Health and Well-Being: Overview of Recommendations

Uauy¹

2009

Ann Nutr Metab

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A century ago, dietary fat was mainly seen as a source of energy. In 1929, George and Mildred Burr introduced the concept of essential fats: certain fats, i.e. linoleic acid and α-linolenic acid, need to be provided by the diet to prevent deficiencies. Although essential fats were initially considered of marginal nutritional importance for humans, clinical deficiency symptoms were recorded for the first time in the 1960s. Beyond the fact that essential fats can prevent deficiencies, research over the past decades has shown that they also play a major role in preventing chronic conditions such as cardiovascular diseases. This has resulted in an increased interest in the quality of the dietary lipid supply as a major determinant of long-term health and well-being, which is also reflected in recent diet guidelines. This paper will give an overview of key aspects of present recommendations on dietary fats.

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“…The comparison group was advised to follow general dietary guidelines to reduce disease risk. Significant changes in diet were the result of the dietary intervention, but changes in weight, waist-hip ratio, BMI and body composition were not different in the 2 groups [33]. Other BC patients treated with an intensive dietician-led nutrition education programme, mainly groupbased, experienced a 1.3-kg reduction in body weight at 4 months vs. no change in control patients.…”

Section: Discussionmentioning

confidence: 96%

Effects of a nutritional intervention in overweight/obese breast cancer patients

Patella¹,

Ghiotto

Pertile

et al. 2009

Mediterr J Nutr Metab

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Introduction Today breast cancer (BC) patients can expect more prolonged survival than in the past, but obesity at diagnosis and/or weight gain during adjuvant therapies increase the risk of recurrences as well as of weight-related disorders (diabetes, cardiovascular disease…). Therefore lifestyle intervention might offer a valuable approach to positively influence the prognosis of survivors.Design and objectives The charts of 189 overweight/obese outpatients with "early-stage BC" were reviewed to evaluate the effects of nutritional intervention on weight, body mass index (BMI), waist circumference and metabolic parameters. After the first clinical evaluation, in 97 subjects (education group), dieting therapy and periodical medical examinations were connected with brief individual sessions of nutritional education. Instead, 92 patients (no-education group) were treated only with diet and routine visits. At baseline and after nearly 1 year of treatment, data (weight, waist circumference, BMI, systolic and diastolic pressure, metabolic parameters and results of a battery of self-administered questionnaires to assess Nutritional Knowledge (NK), Physical Functioning (PF) and Quality Of Life (QOL) of patients) were collected and compared. Results Ninety-two (48.7%) patients completed a oneyear follow-up. The dropout rate was higher (73.2%) in traditionally treated women (no-education group) than in education group patients (22.8%); these data highlight that more educated patients completed the programme than non-educated patients (ODs 9.2, p < 0.000). The low follow-up rate makes any comparison between the 2 types of treatment impossible since the weight and metabolic changes of the vast majority of the non-educated subjects remain unknown. Anyway, the education group patients, in active follow-up at 1 year, showed significant weight loss (-6.6 kg, SD 3.7) and improvements of metabolic parameters and questionnaire scores. Conclusions Data from the study show the usefulness of this simple nutritional education intervention, which appears to increase the adherence to a weight loss programme. In educated patients who completed a 1-year follow-up, the weight reduction and metabolic changes were significant, but the analysis was carried out on less Mediterr J Nutr than half of the subjects and this very high global dropout rate (51.3%) makes it impossible to draw generalised conclusions.

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Longitudinal changes in body weight and body composition among women previously treated for breast cancer consuming a high-vegetable, fruit and fiber, low-fat diet

Cited by 54 publications

References 33 publications

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Dietary Fat Quality for Optimal Health and Well-Being: Overview of Recommendations

Effects of a nutritional intervention in overweight/obese breast cancer patients

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