DIETARY INTERVENTION METHODS AND FAT INTAKE REDUCTION

考虑到长期减少膳食脂肪， 20%的卡路里可能会降低患乳腺癌的风险，我们的具体目标是 评估和比较三种方法的有效性， 乳腺癌高危妇女的膳食脂肪摄入量。 的 饮食的目的是等热量地减少脂肪摄入量， 大约40%的卡路里到20%的卡路里的水平， 时间段 我们将随机分配60名年龄在40-44岁之间的女性， 三种干预方法：1）目标导向，行为矫正 方法; 2）\一种传统的饮食处方方法， 阶段;和3）传统的，饮食处方方法， 三个渐进步骤。 受试者将从辛辛那提乳腺 癌症检测中心随访人群，并因一项或多项 乳腺癌的积极危险因素：[1]关注 母亲或兄弟姐妹; 2）30岁以后首次分娩;和/或3） 有良性乳腺肿瘤病史。] 因此，所有受试者都将 同样积极采取饮食变化，根据最近的 研究，可能会降低患乳腺癌的风险。 所有受试者将接受 7次饮食评估/干预访视：一次初步评估访视; 四次干预访问，间隔三周;两次最终评估 干预后一个月和一个六个月的访问。 虽然目前的研究表明，长期减少脂肪 消费可以降低患乳腺癌的风险，尽管 国家癌症研究所资助了膳食脂肪领域的提案， 包括我们的建议在内， 不同饮食干预效果的对照研究 减少总脂肪摄入量的方法。 这项研究将提供初步的 对照组中饮食干预方法有效性的数据 study. 通过使用和比较三种可供选择的方法， 对于减少脂肪摄入的营养师，我们的总体目标是 确定减少膳食脂肪的最有效、最佳耐受方法 20%的卡路里，同时保持营养良好，充足的饮食， 尽量减少累犯。 通过更好地了解最好的 减少膳食脂肪的方法，这项研究应该显着 促进其他目前和预计的长期研究， 通过降低乳腺癌和/或结肠癌的风险， 膳食脂肪

Given a reasonable likelihood that long-term reduction of dietary fat to 20% of calories might reduce risk for breast cancer, our specific aim is to assess and compare the effectiveness of three approaches to reducing dietary fat intake in women at high risk for carcinoma of the breast. The diets are designed to isocalorically reduce fat intake from the current level of approximately 40% of calories to 20% of calories for an extended time period. We will randomly assign 60 women, ages 40-44 years to one of three intervention methods: 1) a goal oriented, behavior modification method; 2)\a traditional, dietary prescription method implemented in one stage; and 3) a traditional, dietary prescription method implemented in three gradual steps. Subjects will be drawn from the Cincinnati Breast Cancer Detection Center follow-up population and selected because of one or more positive risk factors for breast cancer: [1) concern incidence in either mother or sibling; 2) first delivery after age 30; and/or 3) positive history of benign breast tumors.] Thus, all subjects will be equally motivated to adopt dietary changes which, on the basis of recent research, might reduce risk to breast cancer. All subjects will receive seven dietary evaluation/intervention visits: an initial evaluation visit; four intervention visits three weeks apart; and two final evaluation visits, one month and one six months after the intervention process. Although current research indicates that long-term reduction in fat consumption could result in reduced risk to breast cancer, and although the National Cancer Institute has funded proposals in the areas of dietary fat reduction and cancer incidence including our proposal, there are no controlled studies of the effectiveness of different dietary intervention methods in reducing total fat intake. This study will provide preliminary data on the effectiveness of dietary intervention methods in a controlled study. By using and by comparing three alternative methods available to dietitians for the reduction of fat intake, our overall goal is to determine the most effective, best tolerated approach to reduce dietary fat to 20% of calories, while retaining nutritionally sound, adequate diets, and minimizing recidivism. By providing a better understanding of the best approach towards reducing dietary fat, this study should markedly facilitate other current and projected long-range studies directed at reduction of risk for breast and/or colon cancer through reduction in dietary fat.