The Miriam Hospital and Brown University, Providence, Rhode Island 02906, USA.
J Womens Health (Larchmt). 2010 Jun;19(6):1155-61. doi: 10.1089/jwh.2009.1759.
Traditional diets that include moderate to high intakes of extra virgin olive oil have been related to a decrease in breast cancer risk. We hypothesized that an olive oil-enriched diet would lead to greater weight loss and acceptance, compared with a standard diet, in women previously diagnosed with invasive breast cancer.
Participants consumed a National Cancer Institute (NCI) diet (total fat > 15% and < 30%) and a plant-based olive oil diet (PBOO; > or = 3 tablespoons of olive oil/day) for 8 weeks, each with random assignment to the order. We established a weight loss goal of at least 5% of baseline weight. After completion of the two diet trials, each participant self-selected one of the diets for an additional 6 months of follow-up for weight management. Body measures were done before and after each diet and after follow-up; fasting blood samples were collected after each diet and after follow-up.
Forty-four overweight women started and 28 completed the 44-week protocol. Twelve (80%) of the 15 women who started with the PBOO diet achieved a weight loss of > or = 5% compared to 4 (31%) of the 13 who started with the NCI diet (p < 0.01). Nineteen of the 22 women eligible for follow-up chose the PBOO diet, and all completed the study. Of the 3 women who chose the NCI diet for follow-up, 1 completed the study. The PBOO diet resulted in lower triglycerides (NCI 105 +/- 46 mg/dL, PBOO 96 +/- 37 mg/dL, p = 0.06) and higher high-density lipoprotein cholesterol (HDL-C) (NCI 64 +/- 13 mg/dL, PBOO 68 +/- 12 mg/dL, p = 0.001).
An olive oil-enriched diet brought about greater weight loss than a lower-fat diet in an 8-week comparison. Moreover, these women chose, overwhelmingly, the olive oil-enriched diet for 6 months of follow-up. An olive oil-enriched diet may be more efficacious for weight loss in breast cancer survivors than a standard lower-fat diet.
传统的饮食模式包括适量到高量的特级初榨橄榄油，已被证明与降低乳腺癌风险有关。我们假设，与标准饮食相比，富含橄榄油的饮食会导致之前被诊断患有浸润性乳腺癌的女性体重减轻更多，且接受程度更高。
参与者食用国家癌症研究所（NCI）饮食（总脂肪> 15％且<30％）和植物性橄榄油饮食（PBOO；每天>或= 3汤匙橄榄油）8 周，随机分配到两种饮食方案的顺序。我们设定了体重减轻至少达到基线体重的 5％的目标。完成这两种饮食方案后，每位参与者在另外 6 个月的随访期间自行选择其中一种饮食方案来进行体重管理。在每种饮食方案之前、之后以及随访期间进行身体测量，在每种饮食方案和随访之后采集空腹血样。
44 名超重女性开始并完成了 44 周的方案。开始时食用 PBOO 饮食的 15 名女性中有 12 名（80％）体重减轻≥5％，而开始食用 NCI 饮食的 13 名女性中有 4 名（31％）体重减轻≥5％（p <0.01）。有资格进行随访的 22 名女性中有 19 名选择了 PBOO 饮食，且均完成了研究。选择 NCI 饮食进行随访的 3 名女性中，有 1 名完成了研究。PBOO 饮食可降低甘油三酯（NCI 105 ± 46 mg/dL，PBOO 96 ± 37 mg/dL，p = 0.06）和提高高密度脂蛋白胆固醇（HDL-C）（NCI 64 ± 13 mg/dL，PBOO 68 ± 12 mg/dL，p = 0.001）。
在 8 周的比较中，富含橄榄油的饮食比低脂饮食带来更大的体重减轻。此外，这些女性在 6 个月的随访中，压倒性地选择了富含橄榄油的饮食。富含橄榄油的饮食可能比标准低脂饮食更能有效减轻乳腺癌幸存者的体重。
