Table 2.
Baseline Dietary Characteristics of the Study Population.
| Control Group (n = 33) |
Intervention Group (n =
34) |
|||||
|---|---|---|---|---|---|---|
| Mean (SD) | P25 | P75 | Mean (SD) | P25 | P75 | |
| Total energy (kcal) | 1806.3 ± 626.8 | 1308.8 | 2161.8 | 1714.0 ± 533.6 | 1389.0 | 1976.1 |
| Carbohydrates (%) | 45.2 ± 11.3 | 38.2 | 49.4 | 46.8 ± 7.4 | 43.1 | 51.8 |
| Fat (%) | 38.6 ± 10.7 | 32.0 | 46.9 | 36.0 ± 5.8 | 31.9 | 39.0 |
| Proteins (%) | 15.4 ± 5.3 | 11.5 | 18.3 | 16.5 ± 4.2 | 13.5 | 19.0 |
| Dietary fiber (g) | 17.2 ± 6.0 | 13.7 | 21.5 | 20.0 ± 8.7 | 14.8 | 24.5 |
| Control Group (n = 33) |
Intervention Group (n = 34a) |
|||||
| N | % | n | % | |||
| Mediterranean dieta,b | ||||||
| Low adherence | 23 | 69.7 | 19 | 55.9 | ||
| Good adherence | 10 | 30.3 | 14 | 41.2 | ||
Abbreviations: SD, standard deviation; P, percentile.
a
One questionnaire of Adherence to Mediterranean diet was not evaluated because of the participant’s complete lack of olfaction and taste after breast cancer treatment.
b
Low adherence (<9 points); good adherence (≥9 points).