Food Intake Behavior in Cancer Survivors in Comparison With Healthy General Population; From the Health Examination Center-based Cohort
10.15430/JCP.2019.24.4.208
- Author:
Tung HOANG
1
;
Jeonghee LEE
;
Jeongseon KIM
;
Boyoung PARK
Author Information
1. National Cancer Center Graduate School of Cancer Science and Policy, Goyang, Korea.
- Publication Type:Original Article
- Keywords:
Cancer survivors;
Energy intake;
Nutrition status
- MeSH:
Agaricales;
Asian Continental Ancestry Group;
Beverages;
Breast;
Breast Neoplasms;
Carbohydrates;
Cohort Studies;
Colon;
Comorbidity;
Eating;
Energy Intake;
Fabaceae;
Fats;
Fruit;
Healthy Volunteers;
Humans;
Meat;
Nutrition Policy;
Nutritional Status;
Nuts;
Oils;
Poultry;
Seasons;
Solanum tuberosum;
Starch;
Surveys and Questionnaires;
Survivors;
Thyroid Neoplasms;
Vegetables
- From:Journal of Cancer Prevention
2019;24(4):208-216
- CountryRepublic of Korea
- Language:English
-
Abstract:
BACKGROUND: This study aimed to investigate the food intake behavior of cancer survivors based on main sources of energy intake from different food groups in comparison with healthy individuals.METHODS: Baseline survey data from the Health Examinee cohort, which recruited participants from 2014 to 2013 were applied. A total of 5,269 cancer survivors and 5,219 healthy subjects without comorbidities who were matched by age, sex, and enrollment center were included in the analysis. The proportion of energy intake for 17 food groups was devided into lower median and median or upper. OR and 95% CIs were determined to measure the difference of energy intake proportion in cancer survivors, five major types of cancer survivors versus healthy individuals.RESULTS: Generally, the proportion of calories intake from sugars and sweets, meat and poultry, oils and fats, and beverage was lower in cancer survivors than in healthy individuals (OR = 0.83 [95% CI = 0.79–0.88], 0.75 [95% CI = 0.71–0.80], 0.84 [95% CI = 0.80–0.89], and 0.93 [95% CI = 0.88–0.99], respectively) with more prominently shown in breast, colon, and thyroid cancer individuals. In contrast, cancer survivors tended to intake calories from potatoes and starches, legume, seeds and nuts, vegetables, mushrooms, fruits, and seasonings more than healthy individuals (OR = 1.09 [95% CI = 1.03–1.16], 1.13 [95% CI = 1.06–1.19], 1.15 [95% CI = 1.09–1.22], 1.07 [95% CI = 1.01–1.13], 1.07 [95% CI = 1.02–1.14], 1.15 [95% CI = 1.08–1.21], and 1.17 [95% CI = 1.10–1.23], respectively) which were more prominent in gastric and breast cancer survivors.CONCLUSIONS: The dietary behavior measured by main sources of energy intake in cancer survivors was different from healthy individuals in terms of several food groups. Although there are nutrition guidelines for cancer survivors, because of the differences between Western population and Asian people in terms of food culture, the guidelines for balanced nutritious behavior should be established among Asian cancer survivors.
