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Thousands of cancer diagnoses are due to a poor diet, according to a new study

According to a new study, your diet may have a greater impact on your cancer risk than you might think.

An estimated 80,110 new cancers in adults over the age of 20 in the US in 2015 were attributed solely to the consumption of a poor diet, according to the study published on Wednesday in the JNCI Cancer Spectrum.

"This represents approximately 5.2% of all invasive cancer cases newly diagnosed in adults in the US in 2015," Dr. Nutritionist and cancer epidemiologist at Tufts University in Boston, first author of the study.

"This proportion is comparable to the proportion of alcohol-related cancer burden," she said.

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

"Low wholegrain consumption has been associated with the largest cancer burden in the EU, followed by low dairy intake, high intake of processed meats, low vegetable and fruit intake, high red meat intake and high levels Intake of sugary drinks, "Zhang said.

The study included adult US dietary intake data between 201

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

Researchers Used Comparative Risk The assessment model included estimating the number of cancers attributed to malnutrition and helped assess how much nutrition might be involved in the US cancer burden. These estimates were made using nutritional-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 intake increases 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 cancer and rectal cancer had the highest number and highest proportion of dietary cases 38.3%.

Looking at the findings after the diet, the low consumption of whole grains and dairy products and the consumption of much processed meat contributed to the highest cancer burden.

Men aged 45 to 64 and minority populations, including blacks and Hispanics, had the highest levels of diet-related cancers compared to other groups, the researchers noted.

There were some limitations in the study, including the fact that the data did not provide an idea of ​​the relationship between diet and nutrition, and the risk of cancer may change with age.

In addition, further research is needed to determine if similar associations would occur in the US for other years and periods.

All in al "Diet is one of the few mutable 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."

Ultra-processed foods are a growing part of the world's food. 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 more developing countries are starting to feed in this way.

However, you can protect yourself from cancer by avoiding ultra-processed foods and choosing organic foods instead, as studies have shown. [19659002] According to a study published last year in the journal 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 increases by 14% as more ultra-processed foods are consumed.

Why do people eat more of these processed foods?

"We live in a fast world and people are looking for convenient solutions. We are always looking for a quick fix, "said Nurgul Fitzgerald, associate professor at Rutgers University's Department of Nutritional Sciences earlier this year. For food, flavor is the most important factor for most consumers, but so is price and price convenience is important, and for ultra-processed foods, this convenience factor is "probably at the top of the list: get ready to eat."

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