Consumption of foods with a higher degree of processing is associated with overweight and abdominal obesity in women with breast cancer undergoing chemotherapy

Abstract

This study evaluated food consumption according to its degree of processing and its relationship with body adiposity in 218 women with breast cancer. Food consumption was categorised according to the NOVA classification. Two groups were formed, the first composed by consumption of in natura, minimally processed foods and culinary ingredients (less processed foods) and the second one of processed and ultra-processed foods (more processed foods). The increase of 5% in the caloric contribution of more processed foods was associated with a 4% increase in the prevalence of overweight (p = 0.028) and 3% in prevalence of abdominal obesity (p = 0.018). This reinforces the importance of evaluating food consumption with a focus on the degree of processing, as it can contribute to the prevention of excess body fat in this group, as this excess is associated with a worse prognosis and survival.

Keywords:

• Breast cancer
• new classification
• abdominal obesity

Acknowledgement

The authors thank the patients for their participation in the study and the Cancer Hospital of Muriaé – Cristiano Varella Foundation.

Disclosure statement

The authors report there are no competing interests to declare.

Author contributions

Elaine Estevam: conception, research design, data collection, data analysis and manuscript writing; Eliana Carla Gomes de Souza: conception, research design and revision of the manuscript; Leidjaira Lopes Juvanhol and Sarah Aparecida Vieira Ribeiro: contributed to the sample calculation, data analysis and revision of the manuscript; Maria Sônia Lopes Duarte and Solange Silveira Pereira: manuscript review. All authors agree to be fully responsible for ensuring the integrity and accuracy of the work, have read and approved the final manuscript.

Data availability statement

The participants of this study did not give written consent for their data to be shared publicly, so due to the sensitive nature of the research supporting data is not available.

Additional information

Funding

This work was funded by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES), Finance Code 001, Grant Number: 88887.604008/2021.