Preventable causes of cancer in Texas by Race/Ethnicity: Inadequate diet
We estimated the percentage and number of all incident cancer cases diagnosed in Texas in 2015 that were attributable to inadequate diet and examined for racial/ethnic differences. We calculated population attributable fractions for cancers with a causal relationship with red and processed meat cons...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/5e871407d1f345c4aff366df27dd65a7 |
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| Sumario: | We estimated the percentage and number of all incident cancer cases diagnosed in Texas in 2015 that were attributable to inadequate diet and examined for racial/ethnic differences. We calculated population attributable fractions for cancers with a causal relationship with red and processed meat consumption, insufficient fiber intake, and insufficient calcium intake, using prevalence estimates from the National Health and Nutrition Examination Survey and relative risk estimates from the World Cancer Research Fund/American Institute for Cancer Research 2018 Third Expert Report. Overall, 3.3% of all new cancers (3,428 cases) diagnosed in Texas in 2015 were attributable to inadequate diet. More diet-associated cancers were diagnosed in men (3.8%) than women (2.9%). Insufficient fiber intake (1.2%) contributed more cancers than processed meat consumption (1.0%), insufficient calcium intake (0.8%), and red meat consumption (0.4%). Non-Hispanic Blacks (4.4%) had a higher proportion of cancers attributable to inadequate diet than Hispanics (3.7%) and non-Hispanic Whites (3.1%). Considering only colorectal cancers, inadequate diet caused 39.6% of cases in non-Hispanic Blacks, compared to 33.6% in non-Hispanic Whites and 33.4% in Hispanics. Inadequate diet serves as an important but preventable source of cancer. In general, and for minority populations specifically, cancer prevention programs should continue to advocate for universal compliance with recommended dietary guidelines. |
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