• Pak J Med Sci · Nov 2020

    Evaluation of the eating habits of breast cancer patients.

    • Tuba Kayan Tapan, Zeynep Erdogan Iyigun, Serkan Ilgun, and Vahit Ozmen.
    • Dr. Tuba Kayan Tapan Nutrition and Dietetic, Faculty of Health Science, Demiroglu Bilim University, Istanbul, Turkey.
    • Pak J Med Sci. 2020 Nov 1; 36 (7): 1562-1566.

    ObjectiveTo determine the relationship between the dietary characteristics of breast cancer patients.MethodsPatients with breast cancer whose treatments have finished and are in remission formed the study group and healthy people formed the control group. Demographic, anthropometric characteristics, food consumption frequency form and exercise status were recorded with all groups. Data analysis was done by SPSS 22.ResultsIn the study group, mean carbohydrate percentage was lower, while fat, fat percentage, monosaccharide, glucose, fructose, omega3(n3), saturated fatty acids(SFA), monounsaturated fatty acids (MUFA), vitamin A, C, E, B6, biotin and copper values were significantly higher (p<0.05). Recurrence was observed in seven patients (7.1%) during the follow-up period, hormone receptor levels (ER) and vitamin B2 intake (accuracy 93.9%) were inversely related to the recurrence of the disease (p=0.02).ConclusionsWhile the percentage of carbohydrate taken was lower in study group; total fat, n3, SFA, MUFA, monosaccharide, glucose, fructose, water-soluble fiber, B6, biotin and copper values were higher. Further studies are needed for vitamin B2 deficiency in patients with recurrence.Copyright: © Pakistan Journal of Medical Sciences.

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