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Consumption of Low-Fat Dairy Products and Energy and Protein Intake in Cancer Patients at Risk of Malnutrition.
- Source :
-
Nutrition & Cancer . Jan2015, Vol. 67 Issue 1, p191-195. 5p. - Publication Year :
- 2015
-
Abstract
- Current nutritional guidelines encourage the reduction of fat intake from animal sources like dairy products. The aim was to determine whether the consumption of low-fat dairy is related to poorer dietary intake and nutritional status in cancer patients at risk of malnutrition. This cross-sectional included patients with solid or hematological malignancies at risk of malnutrition. Nutritional status was studied using Subjective Global Assessment, anthropometry, and grip strength. Dietary intake was evaluated with a 24-h recall and dairy consumption with a structured questionnaire. Seventy-four patients were recruited; 71.6% males of 64.8 yr, most with gastrointestinal malignancies. Only 37.8% consumed whole milk, and 61.4% consumed whole yogurt. Reasons for consumption of low-fat dairies were healthy diet (58.0%), hypercholesterolemia (20.0%), and digestive intolerance (10.0%). There were similar rates of malnutrition according the type of dairy (whole 60.9% vs. low-fat 66.7%,P= 0.640). Low-fat dairies were related to a reduction in energy (whole 1980.1 kcal vs. low-fat 1480.9,P= 0.007) and protein intake (whole 86.0 g vs. low-fat 63.0 g,P= 0.030). [ABSTRACT FROM PUBLISHER]
Details
- Language :
- English
- ISSN :
- 01635581
- Volume :
- 67
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Nutrition & Cancer
- Publication Type :
- Academic Journal
- Accession number :
- 100207793
- Full Text :
- https://doi.org/10.1080/01635581.2015.967874