Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14-09)

Chai Hong Rim, Sung Ja Ahn, Jin Hee Kim, Won Sup Yoon, Mison Chun, Dae Sik Yang, Jong Hoon Lee, Kyubo Kim, Moonkyoo Kong, Suzy Kim, Juree Kim, Kyung Ran Park, Young Joo Shin, Sun Young Ma, Bae Kwon Jeong, Su Ssan Kim, Yongbae Kim, Dong Soo Lee, Jaehyung Cha

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Article numbere12961
JournalEuropean Journal of Cancer Care
Volume28
Issue number2
DOIs
Publication statusPublished - 2019 Mar 1

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Feeding Behavior
Survivors
Quality of Life
Breast Neoplasms
Meals
Habits
Hyperphagia
Breakfast
Fruit
Vegetable Proteins
Fast Foods
Surveys and Questionnaires
Food
Food Quality
Snacks
Dairy Products
Control Groups

All Science Journal Classification (ASJC) codes

  • Oncology

Cite this

Rim, Chai Hong ; Ahn, Sung Ja ; Kim, Jin Hee ; Yoon, Won Sup ; Chun, Mison ; Yang, Dae Sik ; Lee, Jong Hoon ; Kim, Kyubo ; Kong, Moonkyoo ; Kim, Suzy ; Kim, Juree ; Park, Kyung Ran ; Shin, Young Joo ; Ma, Sun Young ; Jeong, Bae Kwon ; Kim, Su Ssan ; Kim, Yongbae ; Lee, Dong Soo ; Cha, Jaehyung. / Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14-09). In: European Journal of Cancer Care. 2019 ; Vol. 28, No. 2.
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abstract = "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.",
author = "Rim, {Chai Hong} and Ahn, {Sung Ja} and Kim, {Jin Hee} and Yoon, {Won Sup} and Mison Chun and Yang, {Dae Sik} and Lee, {Jong Hoon} and Kyubo Kim and Moonkyoo Kong and Suzy Kim and Juree Kim and Park, {Kyung Ran} and Shin, {Young Joo} and Ma, {Sun Young} and Jeong, {Bae Kwon} and Kim, {Su Ssan} and Yongbae Kim and Lee, {Dong Soo} and Jaehyung Cha",
year = "2019",
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Rim, CH, Ahn, SJ, Kim, JH, Yoon, WS, Chun, M, Yang, DS, Lee, JH, Kim, K, Kong, M, Kim, S, Kim, J, Park, KR, Shin, YJ, Ma, SY, Jeong, BK, Kim, SS, Kim, Y, Lee, DS & Cha, J 2019, 'Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14-09)', European Journal of Cancer Care, vol. 28, no. 2, e12961. https://doi.org/10.1111/ecc.12961

Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14-09). / Rim, Chai Hong; Ahn, Sung Ja; Kim, Jin Hee; Yoon, Won Sup; Chun, Mison; Yang, Dae Sik; Lee, Jong Hoon; Kim, Kyubo; Kong, Moonkyoo; Kim, Suzy; Kim, Juree; Park, Kyung Ran; Shin, Young Joo; Ma, Sun Young; Jeong, Bae Kwon; Kim, Su Ssan; Kim, Yongbae; Lee, Dong Soo; Cha, Jaehyung.

In: European Journal of Cancer Care, Vol. 28, No. 2, e12961, 01.03.2019.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Questionnaire study of the dietary habits of breast cancer survivors and their relationship to quality of life (KROG 14-09)

AU - Rim, Chai Hong

AU - Ahn, Sung Ja

AU - Kim, Jin Hee

AU - Yoon, Won Sup

AU - Chun, Mison

AU - Yang, Dae Sik

AU - Lee, Jong Hoon

AU - Kim, Kyubo

AU - Kong, Moonkyoo

AU - Kim, Suzy

AU - Kim, Juree

AU - Park, Kyung Ran

AU - Shin, Young Joo

AU - Ma, Sun Young

AU - Jeong, Bae Kwon

AU - Kim, Su Ssan

AU - Kim, Yongbae

AU - Lee, Dong Soo

AU - Cha, Jaehyung

PY - 2019/3/1

Y1 - 2019/3/1

N2 - 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.

AB - 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.

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DO - 10.1111/ecc.12961

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JO - European Journal of Cancer Care

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