Archives d'oncologie chirurgicale

Intake of Ultra-Processed Foods by Women Surviving Breast Cancer

Abstract

Sara Maria Moreira Lima Verde

Problem statement: The high prevalence of breast cancer in Brazil in parallel with the increase in consumption of ultra-processed foods suggests a close relationship between these factors. The purpose of this study is to describe the consumption of ultra-processed foods by women survivors of breast cancer, identifying their contribution and making associations with the intake of specific nutrients. Methodology and Theoretical Guidance: Cross-sectional study with 100 women with breast cancer followed up in an oncology treatment center, from which we collected sociodemographic, clinical and anthropometric information. To assess food consumption, we used a food frequency questionnaire, from which food items were grouped in natura, processed and ultra-processed, following the NOVA classification. The energy contribution of each food group was given by the ratio between calories from the group and total calories. We categorized patients into high and low consumption of ultra-processed and the differences between the two groups were tested by Pearson's X2. The relationship between the intake of calories from ultra-processed foods and the intake of energy and specific nutrients was based on crude linear regression models and adjusted for age, education and body mass index. Conclusion and Meaning: Women survivors of breast cancer have one third of their diet composed of ultra-processed foods associated with a reduction in the consumption of fresh products, proteins and fibers and an increase in the intake of total fat and sodium. We suggest health education actions related to healthy food consumption in the follow-up of breast cancer survivors.