Falciglia Grace A, Whittle Kimberly M, Levin Linda S, Steward David L
Department of Nutritional Sciences, University of Cincinnati, Cincinnati, OH 45267-0394, USA.
J Am Diet Assoc. 2005 Oct;105(10):1609-12. doi: 10.1016/j.jada.2005.07.009.
A diet rich in fruits and vegetables is associated with a reduced risk of head and neck cancer. This study was designed to assess the efficacy of an intervention to increase fruit and vegetable consumption and improve overall diet quality in patients with early stage head and neck cancer at risk for second primary cancer. The study was a crossover-controlled design with each patient being his or her own control. Patients received usual care during the control period followed by a clinical-based intervention grounded in the Social Learning Theory for 3 months. Measurements were taken at baseline, 6 months, and 12 months. The intervention consisted of a face-to-face counseling session, a phone call, and three mailings. Findings from this study indicate that these patients increased their intake of fruits (number of servings and variety), vegetables (number of servings), and improved overall diet quality while exposed to the intervention as compared with usual care.
富含水果和蔬菜的饮食与降低头颈癌风险相关。本研究旨在评估一项干预措施的效果，该干预措施旨在增加早期头颈癌且有患第二原发性癌症风险的患者的水果和蔬菜摄入量，并改善整体饮食质量。该研究采用交叉对照设计，每位患者自身作为对照。患者在对照期接受常规护理，随后接受基于社会学习理论的为期3个月的临床干预。在基线、6个月和12个月时进行测量。干预措施包括一次面对面咨询、一次电话随访和三次邮寄宣传。该研究结果表明，与常规护理相比，这些患者在接受干预期间增加了水果（食用份数和种类）、蔬菜（食用份数）的摄入量，并改善了整体饮食质量。
