Padrão alimentar de mulheres com câncer de mama:  um estudo a posteriori

Karin Sedó Sarkis; Paula Maria Cals Theophilo Maciel; Rute Mattos Dourado Esteves Justa; Leticia Lira Gomes; Carone Alves; Sara Maria Moreira Lima verde

doi:10.5020/3264

Authors

Karin Sedó Sarkis Faculdade de Saúde Pública – FSP – São Paulo (SP)
Paula Maria Cals Theophilo Maciel Universidade Estadual do Ceará – UECE
Rute Mattos Dourado Esteves Justa Universidade de Fortaleza - UNIFOR
Leticia Lira Gomes Universidade de Fortaleza - UNIFOR
Carone Alves Universidade de Fortaleza - UNIFOR
Sara Maria Moreira Lima verde Universidade de Fortaleza - UNIFOR

DOI:

https://doi.org/10.5020/3264

Keywords:

Food Consumption, Breast Cancer, Diet, Nutrition Assessment

Abstract

Objective: To identify a posteriori dietary pattern of women with breast cancer. Methods: Observational, cross-sectional and analytical study. It evaluated 100 women with breast cancer, undergoing chemotherapy/radiotherapy, treated at a cancer center in the city of Fortaleza, from July to December 2012. The study collected clinical data (subtype, clinical stage - CS, treatment), socioeconomic (educational level and monthly income) and anthropometric data (weight, height, body mass index - BMI), and food consumption. To evaluate the consumption, a quantitative food frequency questionnaire (FFQ), validated for women of the Brazilian Northeast, was applied, and the daily consumption of each food was set in grams/ml, being grouped according to their nutritional composition, into 10 groups, following the food pyramid adapted to the Brazilian population. The dietary pattern was defined by food components from the exploratory factor analysis of those ten food groups, using the SPSS, version 20.0. Results: Mean age of 50.9±10.2 years, with prevalence of ductal carcinoma (n=83; 83%) in CS III (n=60; 60%). The mean BMI indicated overweight (28.3±4.4 kg/m2) and waist circumference was above the recommended (98.6±10.9 cm). Four food components were identified, and 21% of the diet variance was explained by food component 1 (Risk), with the matrix composed of red and processed meat, oils, fats and cereals. Conclusion: The patients’ dietary pattern was characterized by a risk diet, which can positively contribute to the disease recurrence. doi: 10.5020/18061230.2014.p365

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Author Biographies

Karin Sedó Sarkis, Faculdade de Saúde Pública – FSP – São Paulo (SP)

Nutricionista

Paula Maria Cals Theophilo Maciel, Universidade Estadual do Ceará – UECE

Nutricionista

Rute Mattos Dourado Esteves Justa, Universidade de Fortaleza - UNIFOR

Estudante de Nutrição

Leticia Lira Gomes, Universidade de Fortaleza - UNIFOR

Estudante de Nutrição

Carone Alves, Universidade de Fortaleza - UNIFOR

Nutricionista CRIO

Sara Maria Moreira Lima verde, Universidade de Fortaleza - UNIFOR

Professora/Doutora da Universidade de Fortaleza - UNIFOR

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