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According to the study, a poor diet is associated with 5% of all cancer cases

An estimated 80,110 new cases of cancer in adults over the age of 20 in the US in 2015 were simply due to a poor diet, according to the study published on Wednesday in the JNCI Cancer Spectrum.
"This is equivalent to" Dr. Fang Fang Zhang, a nutrition and cancer epidemiologist at Tufts University in Boston, was the first author of the study, "is comparable to the proportion of alcohol-related cancer burden," she said.

Researchers assessed seven nutritional factors: low intake of vegetables, fruits, whole grains and dairy products, as well as high intake of processed meats, red meats and sugary drinks such as soda.

"Low whole grain consumption was associated with the largest cancer burden in the US, followed by low dairy intake, high intake of processed meat, low intake of vegetables and fruits, high intake of red meat and high intake of sugary drinks," said Zhang.

The study included adult US dietary intake data from 201

3-2016 from the National Health and Nutrition Examination Survey, as well as 2015 national cancer incidence data from US Centers for Disease Control and Prevention.

  Eating only a slice of bacon per day, which is associated with a higher risk of colon cancer, says study

The Researchers used a comparative risk assessment model that estimated the number of cancer cases associated with a poor diet, and helped assess how much diets may be contained play a role in the US cancer burden. These estimates were made using dietary cancer associations found in separate studies.

Previous studies provide strong evidence that high consumption of processed meat increases the risk of colorectal cancer and low wholegrain consumption lowers the risk of colorectal cancer. Zhang said, "However, our study quantified the number and proportion of new cancer cases attributable to a poor diet at the national level."

The researchers found that colon and rectal cancer had the highest number and highest proportion 38.3% of dietary cases.

Looking at nutritional results, low intake of whole grains and dairy products, as well as the consumption of much processed meat, contributed to the highest cancer burden.

Men aged 45 to 64 years and ethnic minorities, including blacks and Hispanics had the highest proportion of diet-related cancers compared to other groups, the researchers noted.

  High-processed foods at increased risk of cancer

The study noted some restrictions on including The fact that the data was not correct Does not shed light on how the relationship between diet and cancer risk can change with age.

In addition, further research is needed to determine if a similar association would arise for other years and periods in the United States.

Overall, "nutrition is one of the few modifiable risk factors for cancer prevention," Zhang said. "These findings underscore the need to reduce cancer burden and differences in the US by improving the uptake of key food groups and nutrients."

  Food and you could live longer.
Ultra-processed foods are a growing part of the global diet. A 2016 study found that 60% of calories in the average American diet come from this type of food, and a 2017 study found that they make up half of the Canadian diet. They make up more than 50% of the British diet, and much of the developing world is starting to feed on it.
However, you can protect yourself from cancer by avoiding ultra-processed foods and choosing organic foods instead, as studies have shown. [19659022] According to a study published last year in the medical journals JAMA Internal Medicine, people who frequently consume organic foods have lowered their overall cancer risk. In particular, those who primarily consumed organic foods were more likely to fend off non-Hodgkin's lymphomas and postmenopausal breast cancer than those who rarely or never ingested organic foods.
The risk of premature death is 14% higher as we eat more ultra-processed foods.

Why do people eat more of these processed foods?

"We live in a fast-paced world and people We are always on the look-out for a suitable solution," said Nurgul Fitzgerald, associate professor at Rutgers University's Department of Nutritional Sciences, earlier this year.

"People are looking for quick fixes, after a quick meal."

Flavor is the most important factor for most consumers when it comes to food choices, but price and convenience are also important, and for ultra-processed foods, this convenience factor is "probably at the top of the list: grasping and walking, ready for dinner ".

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