Diet Quality Is Associated with Serum Antioxidant Capacity in Women with Breast Cancer: A Cross Sectional Study.
Study Goal
The researchers aimed to investigate the association between diet quality, including dairy intake, and oxidative stress parameters in women undergoing adjuvant treatment for breast cancer.
Results Summary
Dairy intake (as part of the BHEI-R score) was lower during treatment, but changes in component intake, including dairy, did not significantly affect oxidative stress parameters. Diet quality before treatment was associated with better antioxidant defense.
Population
70 women undergoing adjuvant treatment for breast cancer.
Effective Dosage
Not specified
Duration
Baseline (p0) to post-treatment (p1) – exact duration not specified.
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
a healthy diet | decrease | oxidative stress produced by adjuvant treatments | women subjected to adjuvant treatment for breast cancer | - | can help mitigate | #1 |
diet quality | neutral | Ferric reducing antioxidant potential (FRAP) | women subjected to adjuvant treatment for breast cancer | - | was associated with | #2 |
adjuvant treatment for breast cancer | decrease | scores from total vegetables, total fruits, milk and dairy products, and meat, eggs and legumes | women | - | were lower during | #3 |
adjuvant treatment for breast cancer | decrease | sodium and saturated fat intake | women | - | lower | #4 |
adjuvant treatment for breast cancer | increase | Oxidative stress parameters | women | - | have increased | #5 |
diet quality | no change | oxidative stress parameters | women subjected to adjuvant treatment for breast cancer | - | were not associated with | #6 |
changes in component intake | no change | oxidative stress | women during treatment | - | were not enough to promote changes in | #7 |
diet | increase | patients' antioxidant defense | patients before treatment | - | can enhance | #8 |
Oxidative stress produced by adjuvant treatments is associated with cell injury; however, a healthy diet can help mitigate it. The aim of this study is to investigate the association between diet quality and oxidative stress parameters in women subjected to adjuvant treatment for breast cancer. The sample comprised 70 women. Oxidative stress biomarkers and diet quality parameters based on the Brazilian Healthy Eating Index-Revised (BHEI-R)-were evaluated at baseline (p0) and after adjuvant treatment (p1). Ferric reducing antioxidant potential (FRAP) was associated with diet quality at p0. BHEI-R scores were not different between p0 and p1; however, scores from total vegetables, total fruits, milk and dairy products, and meat, eggs and legumes were lower during treatment. On the other hand, lower sodium and saturated fat intake observed at p1 counterbalanced the BHEI-R score. Oxidative stress parameters have increased at p1, but they were not associated with diet quality; thus, changes in component intake were not enough to promote changes in oxidative stress during treatment. It appears that diet can enhance patients' antioxidant defense before treatment, which could lead to better outcomes in the long term. Further investigations may help to clarify the association between diet and oxidative stress in women with breast cancer.