Nutrition education intervention for @entity1 with XXXX : effect on nutritional factors and oxidative stress.

@entity1 @entity0 @entity2041 @entity273 @entity6738
OBJECTIVES: To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of @entity0 . DESIGN: Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12  months. @entity1 : @entity1 from Brazil who had @entity0 , divided into an intervention group (IG) (n  =  18) and comparison group (n  =  75). INTERVENTION: To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials. MAIN OUTCOME MEASURES: Food intake, anthropometry, and levels of lipid @entity273 , @entity6738 proteins, @entity2041 , and ferric reducing antioxidant power. ANALYSES: Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment. RESULTS: The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in @entity2041 in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG. CONCLUSIONS AND IMPLICATIONS: This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.
