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Dietary Intake Status among Korean Female Breast Cancer Survivors

한국 여성 유방암 경험자의 식사섭취실태

  • Park, Myungsook (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Hwang, Eunkyung (Breast Care Center, Seoul National University Hospital) ;
  • Moon, Hyeong-Gon (Breast Care Center, Seoul National University Hospital) ;
  • Noh, Dong-Young (Breast Care Center, Seoul National University Hospital) ;
  • Lee, Jung Eun (Department of Food and Nutrition, Sookmyung Women's University)
  • 박명숙 (숙명여자대학교 식품영양학과) ;
  • 황은경 (서울대학교병원 유방센터) ;
  • 문형곤 (서울대학교병원 유방센터) ;
  • 노동영 (서울대학교병원 유방센터) ;
  • 이정은 (숙명여자대학교 식품영양학과)
  • Received : 2014.01.24
  • Accepted : 2014.04.17
  • Published : 2014.04.30

Abstract

Objectives: We aimed to evaluate dietary intake among female breast cancer survivors in a cross-sectional study. Methods: A total of 127 women who had breast cancer surgery at least 6 months before baseline were included. Dietary intake of female breast cancer survivors was assessed through self-reported 3 day-dietary records. To compare dietary intake between breast cancer survivors and general female population without cancer, we selected the 1:4 age matched women from the 2011 Korean National Health and Nutrition Examination Survey (KNHANES). In the KNHANES, participants were asked about their dietary intake using the 24-hour dietary recalls. We also examined whether dietary intake varied by age group, cancer stage, or time since surgery among breast cancer survivors. We used the generalized linear model to compare their dietary intakes. Results: Intakes of total energy, beta-carotene, folate, vitamin C, plant iron and fruits were lower among breast cancer survivors with longer time since surgery compared to those with shorter time (p<0.05). Breast cancer patients with higher stage at diagnosis tended to consume less legumes (p=0.01) than those with lower stage. When we compared dietary intake between breast cancer survivors and the general female population without cancer, breast cancer survivors were more likely to consume most of macro- and micro-nutrients in larger quantity (p<0.05) and adhere to healthier diet characterized by higher intakes of legumes, seed and nuts, vegetables and fishes and shells than the general female population who never had been diagnosed with cancer (p<0.05). Conclusions: Our study results suggested that the intakes of nutrients and foods varied by time since surgery and cancer stage among breast cancer survivors and dietary intakes among breast cancer survivors differed from that in the general population. Further prospective studies are warranted to explore the association between dietary intakes of specific food items and survival among Korean breast cancer survivors.

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