Purpose of this study was to investigate and evaluate the association between the dietary habits and nutrient intake in the breast cancer patients. Subjects of this study are women above 30 years of age (103 breast cancer patients and 108 non-cancer group). Non-cancer group was selected from Daegu F...
Purpose of this study was to investigate and evaluate the association between the dietary habits and nutrient intake in the breast cancer patients. Subjects of this study are women above 30 years of age (103 breast cancer patients and 108 non-cancer group). Non-cancer group was selected from Daegu Fatima Hospital employees and Orthopedic patients who do not have hormone related diseases. The results of this study are as follows: 1. The number of subjects of this study is a total of 211 women above 30 years of age. The most significant age group for breast cancer was 40's. Average age of total subjects is 48; average height is 156 cm; average weight is 57 kg. 2. It appeared that after the treatments of breast cancer the patients notably decreased their intake of beef, pork, chicken, ramyon, ham, sausages, charcoal-broiled, fried foods and panbroiled foods while increasing the intake of cereals (such as brown rice, barley, etc. other than the white rice), fruits, fresh vegetables, legumes, green vegetable juices, green tea, mushrooms, etc. 3. Breast cancer patients exhibited very irregular eating habits, attitudes, and overeating habits toward foods. Their dietary and nutritional knowledge was noticeably lower compared to their control group. There is a close relationship between the breast cancer risks food factors. 4. The breast cancer patients was under stress more easily than control group not being able to cope with stresses but enduring whatever comes. Psychologically, they seemed to have very negative thinking toward their life style. 5. In predisease state, the cancer patients consumed more fat, protein and energy compared to after breast cancer occurrence. 6. The breast cancer patients have changed their eating habits since they were diagnosed as breast cancer. They had been eating more fibrous and low-calorie foods. In particular, the relapsed patients have considerably decreased their food intake on each food category including the fibrous and low calorie foods. 7. In the use of health or dietary supplements the patient group tended to be more influenced by others' advices or mass media advertisements other than the other sources, and each patient was taking more than two dietary supplements. 8. Among the factors thought to be causing breast cancer, the age of early menarche and the intake of hormone medication were shown as the highest risk factors. Having a large number of children and breast feeding were shown as the protective factors. 9. The intake of yellow-green vegetables, tomatoes, and dairy products seems to be the protective factors against the breast cancer while the polished white rice, polished wheat flower, butter, margarine, charcoal-broiled, ham, sausage, and eggs were shown to be the risk factors of increasing breast cancer.
Purpose of this study was to investigate and evaluate the association between the dietary habits and nutrient intake in the breast cancer patients. Subjects of this study are women above 30 years of age (103 breast cancer patients and 108 non-cancer group). Non-cancer group was selected from Daegu Fatima Hospital employees and Orthopedic patients who do not have hormone related diseases. The results of this study are as follows: 1. The number of subjects of this study is a total of 211 women above 30 years of age. The most significant age group for breast cancer was 40's. Average age of total subjects is 48; average height is 156 cm; average weight is 57 kg. 2. It appeared that after the treatments of breast cancer the patients notably decreased their intake of beef, pork, chicken, ramyon, ham, sausages, charcoal-broiled, fried foods and panbroiled foods while increasing the intake of cereals (such as brown rice, barley, etc. other than the white rice), fruits, fresh vegetables, legumes, green vegetable juices, green tea, mushrooms, etc. 3. Breast cancer patients exhibited very irregular eating habits, attitudes, and overeating habits toward foods. Their dietary and nutritional knowledge was noticeably lower compared to their control group. There is a close relationship between the breast cancer risks food factors. 4. The breast cancer patients was under stress more easily than control group not being able to cope with stresses but enduring whatever comes. Psychologically, they seemed to have very negative thinking toward their life style. 5. In predisease state, the cancer patients consumed more fat, protein and energy compared to after breast cancer occurrence. 6. The breast cancer patients have changed their eating habits since they were diagnosed as breast cancer. They had been eating more fibrous and low-calorie foods. In particular, the relapsed patients have considerably decreased their food intake on each food category including the fibrous and low calorie foods. 7. In the use of health or dietary supplements the patient group tended to be more influenced by others' advices or mass media advertisements other than the other sources, and each patient was taking more than two dietary supplements. 8. Among the factors thought to be causing breast cancer, the age of early menarche and the intake of hormone medication were shown as the highest risk factors. Having a large number of children and breast feeding were shown as the protective factors. 9. The intake of yellow-green vegetables, tomatoes, and dairy products seems to be the protective factors against the breast cancer while the polished white rice, polished wheat flower, butter, margarine, charcoal-broiled, ham, sausage, and eggs were shown to be the risk factors of increasing breast cancer.
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