Premium
Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14‐09)
Author(s) -
Rim Chai Hong,
Ahn SungJa,
Kim Jin Hee,
Yoon Won Sup,
Chun Mison,
Yang Dae Sik,
Lee JongHoon,
Kim Kyubo,
Kong Moonkyoo,
Kim Suzy,
Kim Juree,
Park Kyung Ran,
Shin YoungJoo,
Ma Sun Young,
Jeong BaeKwon,
Kim Su Ssan,
Kim Yong Bae,
Lee Dong Soo,
Cha Jaehyung
Publication year - 2019
Publication title -
european journal of cancer care
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.849
H-Index - 67
eISSN - 1365-2354
pISSN - 0961-5423
DOI - 10.1111/ecc.12961
Subject(s) - medicine , overeating , dietary habit , breast cancer , quality of life (healthcare) , habit , food habits , food group , gerontology , cancer , demography , environmental health , obesity , psychology , nursing , psychotherapist , sociology
We evaluated the dietary habits of breast cancer survivors and investigated the relationship with quality of life (QoL), with 1,156 survivors recruited from 17 institutions. We used the Questionnaire Survey of Dietary Habits of Korean Adults (Q‐DH‐KOR) comprising 25 questions. The following indices were derived as follows: (1) quality of healthy dietary habits (Q‐HD)—eight questions on number of meals, regularity, quantity, duration, skipping breakfast, dinner with companion(s), overeating and late‐night snacks; (2) habits of nutritional balance (H‐NB)—questions on consuming five food categories (grains, fruits, proteins, vegetables and dairy products); and (3) habits of unhealthy foods (H‐UF)—questions on consuming three food categories (fatty, instant and fast foods). The times and regularity of meals, frequency of skipping breakfast, dinner with companion(s) and overeating were better in groups with high symptomatic and functional QoL. Symptomatic QoL positively affected Q‐HD and H‐NB ( p < 0.001 and p = 0.024 respectively) and negatively affected H‐UF ( p = 0.02). Breast cancer survivors more frequently ate from the fruit, protein and vegetable categories than did the control group, with lower H‐UF and higher Q‐HD values ( p < 0.001 and p < 0.001 respectively). Our findings supported the relationship between QoL and dietary habit and showed healthier dietary habits of breast cancer survivors than controls.