为健康烹饪！：西班牙裔乳腺癌幸存者中基于文化的饮食干预随机对照试验。
¡Cocinar Para Su Salud!: Randomized Controlled Trial of a Culturally Based Dietary Intervention among Hispanic Breast Cancer Survivors.
作者信息
Greenlee Heather, Gaffney Ann Ogden, Aycinena A Corina, Koch Pam, Contento Isobel, Karmally Wahida, Richardson John M, Lim Emerson, Tsai Wei-Yann, Crew Katherine, Maurer Matthew, Kalinsky Kevin, Hershman Dawn L
出版信息
J Acad Nutr Diet. 2015 May;115(5 Suppl):S42-S56.e3. doi: 10.1016/j.jand.2015.02.027.
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/m(2)) 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.
背景
需要针对服务不足的癌症幸存者开展具有文化相关性的营养项目。
目的
我们的目标是研究一种基于文化的饮食改变方法对增加西班牙裔乳腺癌幸存者的水果/蔬菜（F/V）摄入量和减少脂肪摄入量的效果。
设计
参与者被随机分为干预组和对照组。在基线、3个月、6个月和12个月时收集饮食回忆、详细访谈、空腹血液和人体测量指标。
参与者/地点：2011年4月至2012年3月期间，将完成辅助治疗且居住在纽约市的0至III期乳腺癌西班牙裔女性（n = 70）随机分组。
干预
干预组（n = 34）参加了“为健康烹饪！”项目，这是一个基于文化的九节课程（12周内共24小时）干预，包括营养教育、烹饪课程和食品购物实地考察。对照组（n = 36）收到了针对乳腺癌幸存者的书面饮食建议。
主要结局指标
6个月时每日F/V份数的变化以及总脂肪热量百分比的变化是主要结局指标。
统计分析
使用针对分层因素进行调整的线性回归模型和估计的边际均值来比较从基线到3个月和6个月的饮食变化。
结果
基线特征如下：平均年龄56.6岁（标准差9.7岁），诊断后平均时间3.4年（标准差2.7年），平均体重指数（以kg/m²计算）30.9（标准差6.0），62.9%的家庭年收入≤15,000美元，所有F/V的平均每日份数为5.3（不包括豆类/果汁/淀粉类蔬菜/油炸食品的目标F/V为3.7份），以及27.7%的每日热量来自脂肪。干预组中超过60%的人参加了九节课程中的七节或更多节，6个月时总体研究保留率为87%。在第6个月时，与对照组相比，干预组报告从基线开始F/V的平均份数增加（所有F/V：+2.0对 -0.1；P = 0.005；目标F/V：+2.7对 +0.5；P = 0.002），来自脂肪的热量百分比有非显著下降（-7.5%对 -4.4%；P = 0.23），体重有非显著下降（-2.5 kg对 +3.8 kg；P = 0.22）。
结论
“为健康烹饪！”项目在增加西班牙裔乳腺癌幸存者多样化群体的短期F/V摄入量方面是有效的。
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