ArticleJournal of the Academy of Nutrition and Dietetics2026
Diet Quality by Race and Ethnicity in Adult Cancer Survivors: A National Health and Nutrition Examination Survey 2011-2020 Study.
Article in Journal of the Academy of Nutrition and Dietetics, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundHigh diet quality may reduce health disparities and prevent comorbidities among cancer survivors.
objectiveThe aims of this study were to describe the diet quality among cancer survivors from a nationally representative sample using the Healthy Eating Index (HEI)-2020, and to determine the association between sociodemographic characteristics and health behaviors and HEI-2020 by race and ethnicity.
designThis was a secondary analysis of the cross-sectional US National Health and Nutrition Examination Survey 2011-2020. PARTICIPANTS/
settingThis study included 1841 cancer survivors aged 20 years and older.
main outcome measuresDiet quality was measured using HEI-2020, calculated from the average of two 24-hour dietary recalls. STATISTICAL ANALYSES PERFORMED: Weighted Rao-Scott χ
resultsThe mean ± SE HEI-2020 score among cancer survivors was 60.8 ± 0.6. There were no statistically significant differences between mean HEI-2020 scores by race and ethnicity (Hispanic/Mexican American 62.1 ± 0.8, non-Hispanic White 60.8 ± 0.6, and non-Hispanic Black 60.0 ± 1.1). For individual components, total protein foods and total vegetables had the highest mean scores, and refined grains and added sugars had the lowest mean scores. Significant associations were found between HEI-2020 scores and age and alcohol status among non-Hispanic White adults; age, nativity, and body mass index in non-Hispanic Black adults; and sex, age, education, poverty-to-income ratio, and physical activity in Hispanic/Mexican American adults.
conclusionsStudy findings indicated low diet quality among adult cancer survivors, with significant group differences and associations observed between several sociodemographic and health-related characteristics and race and ethnicity. Further research is needed to better understand factors associated with diet quality unique to different racial and ethnic groups to inform more tailored interventions and dietary guidance to support positive, long-term health outcomes.
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