Department of Public Health, College of Health Sciences, Arcadia University, Glenside, PA 19038, USA.
Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
Nutrients. 2020 Oct 15;12(10):3144. doi: 10.3390/nu12103144.
Following a diet rich in whole grains, vegetables, fruit, and beans may reduce cancer incidence and mortality. The aim of this study was to investigate the effect of Coping with Cancer in the Kitchen (CCK), an 8 week in-person program offering education, culinary demonstrations and food tasting, and psychosocial group support, compared to receiving CCK printed materials by mail on knowledge, confidence, and skills in implementing a plant-based diet. A total of 54 adult cancer survivors were randomly assigned to intervention ( = 26) and control groups ( = 27) with assessments at baseline, 9, and 15 weeks via self-administered survey. The response rate was 91% at 9 weeks and 58% at 15 weeks. The majority of our study participants were female breast cancer survivors (58%) who had overweight or obesity (65%). Compared with the control, there were significant ( < 0.05) increases in intervention participants' knowledge about a plant-based diet at weeks 9 and 15, reductions in perceived barriers to eating more fruits and vegetables at week 9, and enhanced confidence and skills in preparing a plant-based diet at week 15. There was a significant reduction in processed meat intake but changes in other food groups and psychosocial measures were modest. Participation in CCK in person increased knowledge, skills, and confidence and reduced barriers to adopting a plant-based diet. Positive trends in intake of plant-based foods and quality of life warrant further investigation in larger-scale studies and diverse populations.
多吃全谷物、蔬菜、水果和豆类可能会降低癌症的发病率和死亡率。本研究旨在探究“在厨房应对癌症”（CCK）的效果，这是一个为期 8 周的面对面项目，提供教育、烹饪示范和品尝以及心理社会小组支持，与通过邮件接收 CCK 印刷材料相比，后者在实施植物性饮食方面的知识、信心和技能。共有 54 名成年癌症幸存者被随机分配到干预组（n = 26）和对照组（n = 27），在基线、9 周和 15 周时通过自我管理的调查进行评估。9 周时的回复率为 91%，15 周时为 58%。我们的大多数研究参与者是超重或肥胖的女性乳腺癌幸存者（65%）（58%）。与对照组相比，干预组参与者在第 9 周和第 15 周时对植物性饮食的知识有显著（<0.05）增加，第 9 周时对多吃水果和蔬菜的感知障碍减少，第 15 周时准备植物性饮食的信心和技能增强。加工肉类的摄入量显著减少，但其他食物组和心理社会措施的变化幅度较小。面对面参加 CCK 增加了知识、技能和信心，减少了采用植物性饮食的障碍。植物性食物摄入量和生活质量的积极趋势需要在更大规模的研究和不同人群中进一步调查。
