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dc.contributor.authorBrunvoll, Sonja Hjellegjerde
dc.contributor.authorThune, Inger
dc.contributor.authorBertheussen, Gro Falkener
dc.contributor.authorFjeldheim, Frøydis Nyborg
dc.contributor.authorFlote, Vidar Gordon
dc.contributor.authorFrydenberg, Hanne
dc.contributor.authorLundgren, Steinar
dc.contributor.authorSkjerven, Helle
dc.contributor.authorLømo, Jon
dc.contributor.authorFagerland, Morten
dc.contributor.authorMcTiernan, Anne
dc.contributor.authorSchlichting, Ellen
dc.contributor.authorHjartåker, Anette
dc.date.accessioned2021-01-11T12:52:55Z
dc.date.available2021-01-11T12:52:55Z
dc.date.issued2020-08-19
dc.description.abstractThe time after a breast cancer diagnosis is a potential period for making positive dietary changes, but previous results are conflicting. The main aim of the present study was to study breast cancer patients’ dietary changes during the 12 months post-surgery and from 12 months pre-surgery to 12 months post-surgery with repeated administration of a 7-d pre-coded food diary and an FFQ, respectively. Women (n 506), mean age 55·3 years diagnosed with invasive breast cancer (stages I and II), were included. The dietary intake was quite stable over time, but the intake was lower for energy (0·3 and 0·4 MJ/d), alcohol (1·9 and 1·5 g/d) and vegetables (17 and 22 g/d) at 6 months than 3 weeks post-surgery (food diary) and at 12 months post-surgery than pre-surgery (FFQ), respectively. Furthermore, energy percentage (E%) from carbohydrates increased between 0·8 and 1·2 E% and E% from fat decreased between 0·6 and 0·8 E% over time, measured by both dietary assessment methods. We observed a higher intake of dairy products (11 g/d) at 6 months post-surgery (food diary), and a lower intake of dairy products (34 g/d) and red and processed meat (7·2 g/d) at 12 months post-surgery (FFQ). Moreover, 24 % of the patients claimed they made dietary changes, but mostly they did not change their diet differently compared with those patients who claimed no changes. In conclusion, breast cancer patients reported only minor dietary changes from 12 months pre-surgery and during the 12 months post-surgery.en_US
dc.identifier.citationBrunvoll, Thune, Bertheussen, Fjeldheim, Flote, Frydenberg, Lundgren, Skjerven, Lømo, Fagerland, McTiernan, Schlichting, Hjartåker. Dietary changes in early-stage breast cancer patients from pre-surgery and over the 12 months post-surgery. British Journal of Nutrition. 2020:1-11en_US
dc.identifier.cristinIDFRIDAID 1841028
dc.identifier.doi10.1017/S0007114520002627
dc.identifier.issn0007-1145
dc.identifier.issn1475-2662
dc.identifier.urihttps://hdl.handle.net/10037/20267
dc.language.isoengen_US
dc.publisherCambridge University Press (CUP)en_US
dc.relation.journalBritish Journal of Nutrition
dc.relation.projectIDinfo:eu-repo/grantAgreement/RCN/BEHANDLING/213997/Norway/Insulin, lipids and Breast Cancer in a Randomised Clinical Trial. The Energy and Balance Aspects studies/EBBA I +II/en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2020 The Author(s)en_US
dc.subjectVDP::Medical disciplines: 700::Basic medical, dental and veterinary science disciplines: 710en_US
dc.subjectVDP::Medisinske Fag: 700::Basale medisinske, odontologiske og veterinærmedisinske fag: 710en_US
dc.titleDietary changes in early-stage breast cancer patients from pre-surgery and over the 12 months post-surgeryen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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