¡Cocinar Para Su Salud!: Randomized Controlled Trial of a Culturally Based Dietary Intervention among Hispanic Breast Cancer Survivors - 22/04/15
, Ann Ogden Gaffney, A. Corina Aycinena, MS, RD, Pam Koch, EdD, RD, Isobel Contento, PhD, Wahida Karmally, DrPH, RD, John M. Richardson, MA, Emerson Lim, MD, Wei-Yann Tsai, PhD, Katherine Crew, MD, MS, Matthew Maurer, MD, MS, Kevin Kalinsky, MD, MS, Dawn L. Hershman, MD, MSAbstract |
Background |
There is a need for culturally relevant nutrition programs targeted to underserved cancer survivors.
Objective |
Our aim was to examine the effect of a culturally based approach to dietary change on increasing fruit/vegetable (F/V) intake and decreasing fat intake among Hispanic breast cancer survivors.
Design |
Participants were randomized to Intervention and Control groups. Diet recalls, detailed interviews, fasting blood, and anthropometric measures were collected at baseline, 3, 6, and 12 months.
Participants/setting |
Hispanic women (n=70) with stage 0 to III breast cancer who completed adjuvant treatment and lived in New York City were randomized between April 2011 and March 2012.
Intervention |
The Intervention group (n=34) participated in ¡Cocinar Para Su Salud!, a culturally based nine-session (24 hours over 12 weeks) intervention including nutrition education, cooking classes, and food-shopping field trips. The Control group (n=36) received written dietary recommendations for breast cancer survivors.
Main outcome measures |
Change at 6 months in daily F/V servings and percent calories from total fat were the main outcome measures.
Statistical analyses |
Linear regression models adjusted for stratification factors and estimated marginal means were used to compare changes in diet from baseline to 3 and 6 months.
Results |
Baseline characteristics were the following: mean age 56.6 years (standard deviation 9.7 years), mean time since diagnosis 3.4 years (standard deviation 2.7 years), mean body mass index (calculated as kg/m2) 30.9 (standard deviation 6.0), 62.9% with annual household income ≤$15,000, mean daily servings of all F/V was 5.3 (targeted F/V 3.7 servings excluding legumes/juices/starchy vegetables/fried foods), and 27.7% of daily calories from fat. More than 60% in the Intervention group attended seven or more of nine classes, with overall study retention of 87% retention at 6 months. At month 6, the Intervention group compared with Control group reported an increase in mean servings of F/V from baseline (all F/V: +2.0 vs −0.1; P=0.005; targeted F/V: +2.7 vs +0.5; P=0.002) and a nonsignificant decrease in percent calories from fat (−7.5% vs −4.4%; P=0.23) and weight (−2.5 kg vs +3.8 kg; P=0.22).
Conclusions |
¡Cocinar Para Su Salud! was effective at increasing short-term F/V intake in a diverse population of Hispanic breast cancer survivors.
Le texte complet de cet article est disponible en PDF.Keywords : Clinical trial, Breast cancer, Nutrition education, Dietary intervention, Minority
Plan
| Supplementary materials: Table 3 is available at www.andjrnl.org |
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| STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors. |
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| FUNDING/SUPPORT Supported by National Cancer Institute/National Institutes of Health R21CA152903, and in part by Columbia University's Clinical and Translational Science Award grant no. UL1TR000040 from the National Center for Advancing Translational Sciences/National Institutes of Health. |
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| Clinicaltrials.gov Identifier: NCT01414062. |
Vol 115 - N° 5
P. 709 - mai 2015 Retour au numéro
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