In January 2020 researchers from Italy published the results of their study on the quality of life among breast cancer survivors. The researchers assessed the association between adherence to the Mediterranean diet, physical activity and weight status on the quality of life in 68 Italian survivors of stage I-III breast cancer. Information on the individual’s adherence to the Mediterranean diet as well as physical activity undertaken was collected via questionnaires. Results showed that a low consumption of red meat and carbonated beverages, daily consumption of wine and a high consumption of dishes cooked with sofrito (a mixture of lightly fried onions and garlic, usually with tomatoes and other vegetables and frequently used as a base for soups and stews) improved the individual’s quality of life. However, using olive oil as the main cooking fat, low consumption of commercial sweets and a high consumption of nuts were associated with a reduced quality of life. The researchers therefore concluded that adherence to a Mediterranean diet had no effect on the quality of life of breast cancer survivors. However, results did reveal that those individuals who undertook moderate physical activity and those who were underweight/normal weight had higher quality of life scores.
Barchitta M et al. The Effects of Diet and Dietary Interventions on the Quality of Life among Breast Cancer Survivors: A Cross-Sectional Analysis and a Systematic Review of Experimental Studies. Cancers (Basel). 2020 Jan 30;12(2).