Loading...
4 results
Search Results
Now showing 1 - 4 of 4
- Milk intake is inversely related to obesity in men and in young women : data from the Portuguese Health Interview Survey 1998-1999Publication . Marques-Vidal, Pedro; Gonçalves, A.; Dias, C. M.Objective: To assess the relationships between milk intake and body mass index (BMI) in a representative sample of the mainland Portuguese population. Design: Cross-sectional study. Setting: National Health Interview Survey 1998-1999. Average daily milk intake was calculated by a frequency questionnaire that also assessed the average volume of one serving. BMI was derived from the subject's reported height and weight. Subjects: A total of 17,771 men and 19 742 women aged > or =18 y. Results: In men, milk intake was inversely related to BMI (r = -0.10, P < 0.001), whereas the relationship in women was weaker (r = -0.06, P < 0.001). In men, prevalence of milk consumers was lower in obese (62%) and in overweight (68%) than in normal weight subjects (71%, P < 0.001). After adjusting for age, region, physical activity, smoking, number of meals and educational level, milk intake decreased with increasing BMI (adjusted mean +/- s.e.: 280 +/- 5, 266 +/- 5 and 246 +/- 7 ml/day for normal, overweight and obese subjects, respectively, P < 0.001), even after excluding subjects who did not consume milk (368 +/- 5, 353 +/- 6 and 346 +/- 8 ml/day, P < 0.02). In women, prevalence of milk consumers was lower in obese (71%) and in overweight (72%) than in normal weight subjects (76%, P < 0.001). In women younger than 55 y, milk intake decreased with increased BMI categories (291 +/- 9, 271 +/- 10 and 269 +/- 11 ml/day for normal, overweight and obese subjects, respectively, P < 0.001), whereas no relationship was found in the older group. Conclusions: Increased calcium intake is slightly but significantly negatively related with BMI in men and premenopausal women. The lack of relationship in older women might be due to the hormonal status, but awaits further investigation.
- Nutritional risks and colorectal cancer in a Portuguese populationPublication . Ravasco, Paula; Monteiro Grillo, isabel; Marques-Vidal, Pedro; Camilo, MariaBackground: Food and nutrition as major causes of colorectal cancer (CRC) are still debatable. Aim of the study: This cross-sectional study in a Portuguese population aimed to characterize and identify "high-risk" diets/life-styles and explore their associations with colorectal cancer. Methods: In 70 colorectal cancer patients and 70 sex, age-matched subjects without cancer history, we evaluated: diet history and detailed nutrient intake (DIET-PLAN5 2002, UK), alcohol (amount, type, years), smoking (number packages/year, years), physical activity, co-morbidities and body mass index. Age-adjusted Relative Risks were calculated, Proportional Hazards models adjusted the analysis for multiple risk factors. Results: Smoking was a risk factor (1.90). Increased colorectal cancer risk regarding the lowest vs the highest intake quartile emerged for: vitamin B12 (3.41), cholesterol (3.15), total fat (2.87), saturated fat (1.98), animal protein (1.95), energy (1.85), alcohol (1.70), iron (1.49), refined carbohydrates (1.39). Reduced colorectal cancer risk for the highest vs the lowest intake quartile was found for: n-3 fatty acids (0.10), insoluble fiber/folate (0.15), flavonoids/vitamin E (0.25), isoflavones/beta-carotene (0.30), selenium (0.36), copper (0.41), vitamin B6 (0.46). Conclusion: Our results corroborated well-established risk factors and identified emergent nutrients. Prolonged excessive intake of macronutrients and some micronutrients concurrent with marked deficits of fiber and protective compounds were dominant in colorectal cancer and more significant than alcohol and smoking. The interaction diet-colorectal cancer is consistent and the relevance of new nutrients is emerging.
- Cancer : disease and nutrition are key determinants of patients' quality of lifePublication . Monteiro Grillo, Isabel; Marques-Vidal, Pedro; Camilo, Maria; Ravasco, PaulaGoals of work: The aims of this study were (1) to evaluate quality of life (QoL), nutritional status and dietary intake taking into account the stage of disease and therapeutic interventions, (2) to determine potential interrelationships, and (3) to quantify the relative contributions of the cancer, nutrition and treatments on QoL. Patients and methods: In this prospective cross-sectional study conducted in 271 head and neck, oesophagus, stomach and colorectal cancer patients, the following aspects were evaluated: QoL (EORTC-QLQ C30), nutritional status (percent weight loss over the previous 6 months), usual diet (comprehensive diet history), current diet (24-h recall) and a range of clinical variables. Main results: Usual and current intakes differed according to the site of the tumour ( P=0.02). Patients with stage III/IV disease showed a significant reduction from their usual energy/protein intake ( P=0.001), while their current intakes were lower than in patients with stage I/II disease ( P=0.0002). Weight loss was greater in patients with stage III/IV disease than in those with stage I/II disease ( P=0.001). Estimates of effect size revealed that QoL function scores were determined in 30% by cancer location, in 20% by nutritional intake, in 30% by weight loss, in 10% by chemotherapy, in 6% by surgery, in 3% by disease duration and in 1% by stage of disease. Likewise in the case of symptom scales, 41% were attributed to cancer location, 22% to stage, 7% to nutritional intake, 7% to disease duration, 4% to surgery, 1% to weight loss and 0.01% to chemotherapy. Finally for single items, 30% were determined by stage, 20% by cancer location, 9% by intake, 4% by surgery, 3% by weight loss, 3% by disease duration and 1% by chemotherapy. Conclusions: Although cancer stage was the major determinant of patients' QoL globally, there were some diagnoses for which the impact of nutritional deterioration combined with deficiencies in nutritional intake may be more important than the stage of the disease process.
- Nutritional deterioration in cancer : the role of disease and dietPublication . Ravasco, Paula; Monteiro Grillo, Isabel; Marques-Vidal, Pedro; Camilo, Maria ErmelindaAims: Under-nutrition is a major source of morbidity and mortality in cancer patients. This prospective, cross-sectional study aimed to evaluate the relative contributions of cancer staging, duration and diet on patients' nutritional deterioration. Materials and methods: We included 205 consecutive patients (133 men and 72 women) with head and neck, gastro-oesophageal, colon and rectum cancer, age 53 +/- 12 (33-86) years, referred for radiotherapy (primary, adjunctive to surgery, combined with chemotherapy or with palliative intent). We registered clinical variables, nutritional status (percentage of weight loss, Patient-Generated Subjective Global Assessment and body mass index), nutritional requirements, usual diet intake (diet history) and current intake (24-h recall). Results: In stage III and IV, we observed a significant decrease of usual and current energy and protein intake (P=0.002), which were not observed in stage I and II. Reduction in nutritional intake was influenced by disease duration (P=0.04), but when the latter was evaluated in a multivariate analysis, current dietary intake was associated only with staging (P=0.004), thus disclosing a distinct pattern of nutritional intake between stages and diagnosis. Using a general linear model, advanced staging showed the most significant association with nutritional depletion (P=0.0001). We also found significant associations for tumour location (P=0.001), disease duration (P=0.002), nutritional intake (P=0.003) and previous surgery or chemotherapy (P=0.02). Percentage weight loss showed a consistently superior performance with regard to clinical variables and ability to detect mild to extreme nutritional changes. Patient-Generated Subjective Global Assessment had a very high sensitivity and specificity, and a strong capacity for detecting patients at nutritional risk compared with body mass index. Conclusions: Nutritional depletion is multifactorial, dependent mainly on the tumour burden of the host. Percentage weight loss is a sensitive and specific tool that can screen and identify malnutrition effectively. Its joint use with Patient-Generated Subjective Global Assessment, which establishes boundaries for nutritional therapy, will optimise the efficacy of nutritional assessment and support in cancer patients.