KNOWLEDGE OF THE EATING HABITS OF WOMEN WHO HAVE HAD BREAST CANCER

Abstract

Breast cancer, the most frequently diagnosed malignant tumor and the leading cause of cancer death among women. The objective of this study is to evaluate the consumption and dietary quality of women who have had breast cancer and to analyze whether there is an incidence of cardiovascular diseases associated with high carbohydrate, lipid and sodium consumption. The methodology used was the food recall. In the present study, 54.6% had hypertension, obesity and diabetes, 27.2% had dyslipidemic and diabetic diabetes, 9.1% were normotensive and 9.1% were pre-diabetic. For hypertensive patients, the mean sodium was 1206.2 mg/delipidemic: 27.5% total fat, 326.6 mg cholesterol and diabetics 51.5% carbohydrate, 19.9% fiber. A balanced diet can help in this process.

Keywords: Breast cancer, Nutrition, Diet, Health