Implementing dietary change among Hispanic Breast Cancer Survivors

在西班牙裔乳腺癌幸存者中实施饮食改变

基本信息

批准号：
7978831
负责人：
Heather Greenlee
金额：
$ 20.74万
依托单位：
COLUMBIA UNIVERSITY HEALTH SCIENCES
依托单位国家：
美国
项目类别：
财政年份：
2010
资助国家：
美国
起止时间：
2010-08-11 至 2012-07-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/7978831
关键词：
Adherence Age Anxiety Area Behavior Behavioral Biological Markers Body mass index Cancer Center Cancer Survivor Carotenoids Clinical Clinical assessments Communities Control Groups Data Diagnosis Diet Diet Habits Dietary Intervention Dietary Practices Eating Education Educational process of instructing Fasting Fatty acid glycerol esters Food Hand Hispanics Informal Social Control Instruction Insulin Insulin Resistance Insulin-Like Growth Factor Binding Protein 3 Insulin-Like Growth Factor I Intake Intervention Life Measures Mediator of activation protein Mental Depression Metabolic Marker Modeling Molecular Motivation New York Not Hispanic or Latino Nutritional Outcome Participant Phase Population Population Heterogeneity Quality of life Randomized Controlled Trials Readiness Self Efficacy Serum Staging Techniques Telephone Testing Tocopherols Triglycerides Waist-Hip Ratio Weights and Measures Woman Writing arm base cancer recurrence cancer risk cooking design expectation fasting glucose food preparation fruits and vegetables group intervention improved indexing malignant breast neoplasm metropolitan motivational enhancement therapy nutrition nutrition education programs public health relevance saturated fat skills social cognitive theory survivorship

项目摘要

DESCRIPTION (provided by applicant): Hispanic women are 20% more likely to die of breast cancer than non-Hispanic white women who are diagnosed at a similar age and stage. One reason for this disparity may be differences in post- diagnosis dietary behaviors. In order to reduce this disparity, and to improve overall survivorship, culturally appropriate dietary interventions that teach women how to eat a diet high in fruits and vegetables and low in saturated fat need to be developed for Hispanic breast cancer survivors. We propose to conduct a randomized controlled study (n=70, 35 per arm) to test the effects of the !Cocinar para su salud! Program on changing dietary behaviors among Hispanic breast cancer survivors who have recently completed treatment. The !Cocinar para su salud! program is a 12-week course that provides hands-on education and instruction in nutrition education, meal preparation, and food shopping in a group setting. All participants will be followed for a total of 12 months, have clinical assessments at baseline, 6 months, and 12 months, and monthly telephone contacts using motivational interview techniques. The Primary Aims are to determine the effect of the dietary intervention (!Cocinar para su salud! program) vs. control (standard written nutrition education materials for cancer survivors) on 1) daily servings of fruit/vegetable, and 2) daily servings of fat intake from baseline to 6 months. We hypothesize that the dietary intervention will result in a larger increase of fruit and vegetable intake and a larger reduction of fat intake, when compared to the control group. Secondary Aims are to determine the effect of the dietary intervention vs. control on 1) biomarkers of fruit and vegetable intake, molecular biomarkers associated with breast cancer risk, and anthropometric measures at 6 and 12 months; 2) fruit/vegetable and fat intake at 12 months; 3) mediators of dietary change, including readiness to change, outcome expectations, perceived self- efficacy, food and nutrition skills, self-regulation skills, and barriers to adherence; and 4) changes in quality of life and anxiety/depression at 6 and 12 months. If this intervention is successful, we will use study results to 1) implement community-based nutrition education programs for Hispanic breast cancer survivors, and 2) inform the design of an NCI R01 application for a large-scale, multiethnic, multi-center, randomized, controlled trial of a comprehensive dietary intervention that will include breast cancer recurrence and survival as outcomes. PUBLIC HEALTH RELEVANCE: Hispanic women are 20% more likely to die of breast cancer than non-Hispanic white women who are diagnosed at a similar age and stage. One reason for this disparity may be differences in post- diagnosis dietary behaviors. We propose to conduct a randomized controlled study (n=70, 35 per arm) to test the effects of the hands-on nutritional education !Cocinar para su salud! Program on changing dietary behaviors among Hispanic breast cancer survivors who have recently completed treatment.

描述（由申请人提供）：西班牙裔女性死于乳腺癌的可能性比在相似年龄和阶段被诊断出的非西班牙裔白人女性高 20%。造成这种差异的原因之一可能是诊断后饮食行为的差异。为了缩小这种差距并提高总体生存率，需要为西班牙裔乳腺癌幸存者制定适合文化的饮食干预措施，教导女性如何吃富含水果和蔬菜、低饱和脂肪的饮食。我们建议进行一项随机对照研究（n=70，每组 35 人）来测试 !Cocinar para su salud! 的效果！改变最近完成治疗的西班牙裔乳腺癌幸存者饮食行为的计划。！Cocinar para su salud！该项目为期 12 周，以小组形式提供营养教育、膳食准备和食品采购方面的实践教育和指导。所有参与者将接受总共 12 个月的随访，在基线、6 个月和 12 个月进行临床评估，并每月使用动机访谈技术进行电话联系。主要目的是确定饮食干预（！Cocinar para su salud！计划）与对照（针对癌症幸存者的标准书面营养教育材料）对 1）每日水果/蔬菜份量和 2）每日份量的影响从基线到 6 个月的脂肪摄入量。我们假设，与对照组相比，饮食干预将导致水果和蔬菜摄入量大幅增加，脂肪摄入量大幅减少。次要目标是确定饮食干预与对照对 1) 水果和蔬菜摄入量生物标志物、与乳腺癌风险相关的分子生物标志物以及 6 个月和 12 个月时的人体测量指标的影响； 2）12个月时的水果/蔬菜和脂肪摄入量； 3）饮食改变的中介因素，包括改变的准备程度、结果预期、自我效能感、食物和营养技能、自我调节技能以及坚持障碍； 4) 6 个月和 12 个月时生活质量和焦虑/抑郁的变化。如果这项干预措施成功，我们将利用研究结果 1) 为西班牙裔乳腺癌幸存者实施基于社区的营养教育计划，2) 为大规模、多种族、多中心的 NCI R01 应用程序的设计提供信息。综合饮食干预的随机对照试验，其中包括乳腺癌复发和生存作为结果。公共卫生相关性：西班牙裔女性死于乳腺癌的可能性比在相似年龄和阶段被诊断出的非西班牙裔白人女性高 20%。造成这种差异的原因之一可能是诊断后饮食行为的差异。我们建议进行一项随机对照研究（n=70，每组 35 人）来测试实践营养教育的效果！Cocinar para su salud！改变最近完成治疗的西班牙裔乳腺癌幸存者饮食行为的计划。