Women with breast cancer who exclusively ate a whole-foods, plant-based diet lost weight, improved cholesterol levels and other key metabolic factors, had less fatigue, and perceived that they felt sharper mentally and generally more well. The outcomes are from a small study by researchers at the University of Rochester Medical Center and Wilmot Cancer Institute. Study participants were individuals with stage 4 breast cancer, who will be on lifelong treatment.
These patients are typically excluded from dietary studies, but with their survivorship numbers growing, it presented an opportunity to make an impact both short- and long-term, said research leader Thomas M. Campbell, MD, an assistant professor of Family Medicine at URMC and an expert on using plant-based diets to improve health. The study included 30 patients who were on stable treatment and could tolerate food.
Researchers randomly divided participants into two groups: One received standard care, and the intervention group ate meals provided by the research team for eight weeks. The diet consisted solely of fruits, vegetables, whole grains (including whole grain pasta), legumes (beans), potatoes, and nuts and seeds. Participants agreed to avoid animal-based foods (meat, eggs, and dairy), and all oils and added solid fats.
They also took a daily multivitamin. Weekly assessments occurred, and the study reported 95% compliance. "It's exciting to see that these major dietary changes were feasible, well-tolerated, and acc.
