- Intake Trends of Red Meat, Alcohol, and Fruits and Vegetables as Cancer-Related Dietary Factors from 1998 to 2009
-
Min Kyung Park, Hee Young Paik, Yeonsook Lee
-
Osong Public Health Res Perspect. 2016;7(3):180-189. Published online June 30, 2016
-
DOI: https://doi.org/10.1016/j.phrp.2016.04.005
-
-
2,027
View
-
15
Download
-
8
Citations
-
 Abstract
 PDF
- Objectives
Cancer is the leading cause of death worldwide, and cancer incidence and mortality have been increasing steadily in South Korea. This study aimed to examine the change in consumption of three cancer-related dietary factors—red meat, alcohol, and fruits/vegetables, and to evaluate consumption of these dietary factors among Koreans according to the criteria from the recommendations of the World Cancer Research Fund/American Institute of Cancer Research.
Methods
Consumption of red meat, alcoholic beverages, and fruits and vegetables was calculated from the 24-hour recall data of 36,486 individuals older than 20 years who were selected from the Korea National Health and Nutrition Examination Survey 1998–2009. The intake adequacy of these three factors was evaluated by the recommended criteria of the World Cancer Research Fund/American Institute of Cancer Research report.
Results
The mean red meat intake in the men in their 20s increased sharply (from 91.6 g to 111.3 g, p < 0.05). The mean alcohol intake increased continuously in men (from 10.3 g to 20.0 g, p < 0.05) and women (from 1.5 g to 3.5 g, p < 0.05). The mean fruit/vegetable intake decreased in the 21–29–year age group (from 349.4 g to 306.7 g in men; from 393.3 g to 292.5 g in women; p < 0.05). The percentage of individuals who did not meet the intake criteria for the three cancer-related dietary factors was especially high, and the percentage increased over 10 years in those in their 20s (p < 0.05).
Conclusion
We confirmed that intakes of red meat, alcoholic drink, and fruits and vegetables have moved toward a negative direction in both men and women in their 20s.
-
Citations
Citations to this article as recorded by  - Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
So-Young Kim, Ji Yu Choi
International Journal of Gastronomy and Food Scien.2023; 31: 100644. CrossRef - Lifestyle and Sociodemographic and Economic Characteristics of Patients with Lung Cancer in Morocco
Imane Harkati, Mohamed Kamal Hilali, Nezha Oumghar, Mouna Khouchani, Mohamed Loukid
Canadian Respiratory Journal.2020; 2020: 1. CrossRef - The potential problem of picky eating: a pilot study among university students of food and nutrition
So-young Kim, EunJu Lee
British Food Journal.2020; 122(9): 2841. CrossRef - Effects of processed red meat consumption on the risk of type 2 diabetes and cardiovascular diseases among Korean adults: the Korean Genome and Epidemiology Study
Jakyung Son, Yujin Lee, Kyong Park
European Journal of Nutrition.2019; 58(6): 2477. CrossRef - Dietary patterns related to exposure to persistent organic pollutants based on the Ewha Birth and Growth Cohort
Hye Ah Lee, Hyo Jeong Hwang, Se Young Oh, Eun Hee Ha, Hyesook Park
Environmental Pollution.2018; 243: 189. CrossRef - Diet-Related Risk Factors for Incident Hypertension During an 11-Year Follow-Up: The Korean Genome Epidemiology Study
Hye Lee, Hyesook Park
Nutrients.2018; 10(8): 1077. CrossRef - Dietary Factors and Female Breast Cancer Risk: A Prospective Cohort Study
Ji Kim, Jeonghee Lee, So-Youn Jung, Jeongseon Kim
Nutrients.2017; 9(12): 1331. CrossRef - Associations between high-risk alcohol consumption and sarcopenia among postmenopausal women
Yu-Jin Kwon, Hyoung-Ji Lim, Yong-Jae Lee, Hye-Sun Lee, John A. Linton, Jae Woo Lee, Hee-Taik Kang
Menopause.2017; 24(9): 1022. CrossRef
|
