女性乳癌患者飲食攝取與體脂相關性之探討

女性乳癌為目前全球癌症中盛行率最高的癌別，也是導致台灣女性癌症死亡原因的前三名，女性乳癌不僅是不容忽視的疾病更是重要的公共衛生議題。其中飲食攝取習慣影響著乳癌的發生風險，而體脂也與飲食攝取息息相關，故本研究旨在探討乳癌患者之飲食攝取相關因子與體脂之分析。本研究收集乳癌患者之飲食資料、體組成、生育等相關資料進行分析，最終納入74名受試者。其飲食中脂肪、飽和脂肪占總熱量攝取百分比顯著高於第八版國人膳食營養素參考攝取量及2017-2020臺灣國民營養健康狀況變遷調查，而在膳食纖維的部分則有顯著較低的攝取量。進一步探討相關性，體脂與身體質量指數(BMI)、總熱量攝取、脂肪占總熱量百分比成正相關，相關係數分別為0.862、0.527、0.234(P<0.05)。再分為體脂<30%及≧30%兩組，體脂≧30%組其BMI、熱量攝取、反式脂肪攝取皆顯著高於體脂<30%組(P<0.05)。接著將食物攝取份數採三分位法，以第一等分位之風險作為對照組，透過二元羅吉斯迴歸分析不同等分位食物攝取在體脂≧30%之勝算比，結果顯示在調整影響因子BMI、總熱量及反式脂肪攝取後，隨著蔬菜、水果、豆製品及無糖茶的攝取量增加，乳癌患者體脂≧30%的機率則會隨之降低。　　因此，依據本研究結果顯示，予以乳癌患者增加每日蔬菜達至少2.5份、水果1.5份、豆製品1.3份及增加無糖茶攝取至少300毫升的飲食建議，將有助於降低乳癌患者體脂超過30%之機率，以期改善乳癌患者之預後與整體生活品質。

Background: Female breast cancer is the most commonly diagnosed cancer in the world, and the third leading cause of cancer deaths among women in Taiwan. Breast cancer in women is both a significant medical condition and a critical public health concern. Among them, dietary intake patterns are associated with the risk of breast cancer, and body fat is closely linked with dietary intake.Objective: The study aims to explore the correlation between dietary intake and the body composition in female breast cancer patients.Methods and Materials: The study ultimately included 74 participants and the dietary data, body composition, fertility, and other related data of breast cancer patients were collected and analyzed.Results: The percentage of energy from fat and saturated fat in their diet is significantly higher and the dietary fiber intake is significantly lower than the eighth edition of the Dietary Reference Intakes (DRIs) and the 2017 to 2020 Nutrition and Health Survey in Taiwan (NAHSIT). Further exploring the correlation, the body fat percentage is positively correlated with body mass index (BMI), total caloric intake, and the percentage of energy from fat, with correlation coefficients of 0.862, 0.527, and 0.234 respectively (P<0.05). The participants were further divided into two groups: body fat <30% and ≧30%. The body fat ≧30% group had significantly higher BMI, caloric intake, and trans-fat intake than the body fat <30% group (P<0.05). Food intake was categorized into tertiles. With the odds ratio of the first tertile as a control, and binary logistic regression analyses were used to predict odds ratios of body fat ≧30%. After adjusting for the influencing factors BMI, total calories and trans-fat intake, the probability of breast cancer patients with body fat ≥30% decreases as the intake of vegetables, fruits, soy products and sugar-free tea increases.Conclusion: Therefore, based on the results of this study, the nutritional recommendations for breast cancer patients include increasing the daily intake of vegetables to at least 2.5 servings, 1.5 servings of fruits, and 1.3 servings of soy products and consuming at least 300 ml of sugar-free tea daily. This may help breast cancer patients reduce the likelihood of body fat exceeding 30%, which may support maintaining a healthy body composition, thereby improving the prognosis and overall quality of life for breast cancer patients.