ArticleJournal of cancer prevention2019
Food Intake Behavior in Cancer Survivors in Comparison With Healthy General Population; From the Health Examination Center-based Cohort.
Article in Journal of cancer prevention, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 10 citations in OpenAlex.
- Nutrition and Exercise Knowledge, Attitude, and Practice: A Scoping Review of Assessment Questionnaires in Cancer Survivorship.Nutrients · 2025Article
- Adherence to healthy lifestyle recommendations in Brazilian cancer survivors.Journal of cancer survivorship : research and practice · 2023Article
- Factors Associated with Dietary Habit Changes in Korean Stomach Cancer Survivors after Cancer Treatment.Nutrients · 2023Article
- Dysbiotic microbiome variation in colorectal cancer patients is linked to lifestyles and metabolic diseases.BMC microbiology · 2023Article
- Seaweed and Iodine Intakes and SLC5A5 rs77277498 in Relation to Thyroid Cancer.Endocrinology and metabolism (Seoul, Korea) · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThis 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.
methodsBaseline 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.
resultsGenerally, 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.
conclusionsThe 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.
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