Comparing an olive oil-enriched diet to a standard lower-fat diet for weight loss in breast cancer survivors: a pilot study
Flynn MM, Reinert SE
Journal of women's health (2002) · 17 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Susan G. Komen for the Cure
- Organización sin fines de lucro
- Susan G. Komen
- Gobierno
- National Cancer Institute
Según 3 financiadores declarados.
Publicación
- Publicado
- 2010-05-18 · J Womens Health (Larchmt) · vol. 19 · número 6 · págs. 1155–1161
- Editorial
- Mary Ann Liebert, Inc.
- Citado
- 28 citas · más que el 83% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 47 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Cancer survivorship and care · Cancer Risks and Factors
- Palabras clave
- extra virgin olive oil, breast cancer survivors, weight loss, low-fat diet, dietary adherence, triglycerides, HDL cholesterol, overweight women, postmenopausal women, dietary intervention
- MeSH
- humans, breast neoplasms, weight loss, plant oils, diet, fat-restricted, diet, reducing, pilot projects, middle aged, survivors, female, overweight, olive oil
2 autores
- Mary M. Flynn🇺🇸 · autor de correspondenciaBrown University; Miriam Hospital
- Steven E. Reinert🇺🇸Lifespan
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Traditional diets that include moderate to high intakes of extra virgin olive oil have been related to a decrease in breast cancer risk. We hypothesized that an olive oil-enriched diet would lead to greater weight loss and acceptance, compared with a standard diet, in women previously diagnosed with invasive breast cancer.
Methods
Participants consumed a National Cancer Institute (NCI) diet (total fat > 15% and or = 3 tablespoons of olive oil/day) for 8 weeks, each with random assignment to the order. We established a weight loss goal of at least 5% of baseline weight. After completion of the two diet trials, each participant self-selected one of the diets for an additional 6 months of follow-up for weight management. Body measures were done before and after each diet and after follow-up; fasting blood samples were collected after each diet and after follow-up.
Results
Forty-four overweight women started and 28 completed the 44-week protocol. Twelve (80%) of the 15 women who started with the PBOO diet achieved a weight loss of > or = 5% compared to 4 (31%) of the 13 who started with the NCI diet (p < 0.01). Nineteen of the 22 women eligible for follow-up chose the PBOO diet, and all completed the study. Of the 3 women who chose the NCI diet for follow-up, 1 completed the study. The PBOO diet resulted in lower triglycerides (NCI 105 +/- 46 mg/dL, PBOO 96 +/- 37 mg/dL, p = 0.06) and higher high-density lipoprotein cholesterol (HDL-C) (NCI 64 +/- 13 mg/dL, PBOO 68 +/- 12 mg/dL, p = 0.001).
Conclusions
An olive oil-enriched diet brought about greater weight loss than a lower-fat diet in an 8-week comparison. Moreover, these women chose, overwhelmingly, the olive oil-enriched diet for 6 months of follow-up. An olive oil-enriched diet may be more efficacious for weight loss in breast cancer survivors than a standard lower-fat diet.
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