This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. It has been difficult to identify specific nutrients or food groups that are associated with breast cancer risk from epidemiological studies, and studies on people who change their eating patterns are lacking. Attention is now turning to the importance of overall eating patterns. A Greek-Mediterranean dietary pattern has great potential for cancer prevention. Two distinct aspects of this eating pattern are the type of fat consumed and a high fruit/vegetable intake relative to average intakes in the United States. We propose to develop and test methods that will help American women follow a Greek-Mediterranean diet. If the diet can be followed, it could be used in future clinical trials of breast cancer prevention. In this proposed study, women will be randomized to either continue their own usual diet or follow an intervention diet for 6 months. The intervention diet will be designed to decrease polyunsaturated and saturated fat intakes while increasing monounsaturated fat intake. This will entail decreasing fat intakes from typical American foods by about half and replacing them with foods such as olive oil and nuts. The fruit and vegetable goal will be 7-9 servings/day. These dietary changes will be achieved using individualized telephone counseling with a dietitian. Menus will be provided as examples of diets that meet the dietary goals, but the diets will be self-selected by study participants so that participants can choose foods that they prefer. Compliance to the dietary goals will be assessed from food records that the study participants keep. In addition, blood samples will be drawn and analyzed for key substances that should be changed when a person changes their fat, fruit and vegetable intakes (fatty acids derived from fats and vitamin-like compounds from fruits and vegetables). Blood samples will also be analyzed for substances that can indicate the mechanisms by which the cancer preventive effects of a Mediterranean diet are mediated. This dietary trial will provide important data on the ability of women following typical American eating patterns to change their dietary intakes to reflect a Greek-Mediterranean pattern. This intervention approach can then be tested for effects on markers of breast cancer risk in future studies.
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