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
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.
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."
Why do people eat more of these processed foods?
"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 ".