Changing the American diet: impact on cancer prevention policy recommendations and program implications for the American Cancer Society

Article Abstract:

The American Cancer Society (ACS) has increased its emphasis on cancer prevention, and the institution of nutritional guidelines is an important part of the campaign. The authors are participants in the ACS efforts to prevent cancer by improving nutritional awareness. However, the authors express the opinion that the efforts mounted by the ACS are vague and generally negative in tone. Furthermore, although some progress has been made, the efforts to improve the American diet are not proceeding at a satisfactory pace. It is estimated that only 10 percent of Americans meet the ACS guidelines for limiting fat or increasing fiber consumption. About 13 percent of Americans might meet guidelines for consumption of fruits and vegetables. One of the difficulties in altering the American diet is the wide variety of foods consumed. Furthermore, it is impossible to point to a single food as the culprit, as is the case with smoking. Efforts to decrease smoking among Americans have been much more successful than efforts to change eating habits, perhaps largely because a single habit can become the focus of the campaign. Fats, on the other hand, are present in varying amounts in many foods. They cannot, and indeed should not, be completely eliminated from the diet. Unlike smoking, which can be quit completely, consumption of fats must be reduced and balanced, a more difficult goal to achieve. Furthermore, it seems that only a minority of Americans are aware of the role that diet may play in the risk of cancer. While people are familiar with the fact that dietary fats can increase the risk of heart disease, fewer know that the risk of cancer, as well, may be lowered by an improvement in the dietary habits. Roughly 35 percent of all cancer deaths may be associated with dietary factors. The authors conclude that new methods to speed up the improvement of the American diet are overdue. (Consumer Summary produced by Reliance Medical Information, Inc.)

Prevention, Social policy, Nutrition, Cancer prevention, American Cancer Society, editorial

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Diet and stomach cancer incidence: a case-control study in Turkey

Article Abstract:

Stomach cancer has been widely studied, and many different dietary factors have been implicated at one time or another. Consumption of fresh fruits and vegetables seems to reduce the risk of stomach cancer, as does the consumption of meat and dairy products. The consumption of salty foods and starchy foods has been implicated in an increased risk. In Turkey, stomach cancer is a leading cause of death. To determine which factors might play a role in the development of stomach cancer in this population, 100 patients with adenocarcinoma of the stomach were matched with 100 control subjects by age, sex, and residential area. All patients completed a questionnaire about their dietary habits. It was found that the patients with stomach cancer consumed significantly more condiments and salted foods, and significantly less fresh fruit and yellow-green vegetables, as well as less meat. No difference was found between the cancer patients and control subjects in the consumption of starches, fried food, milk and dairy products, cereal, tea, alcohol, or tobacco. It is worth noting that 24 percent of the cancer patients did not have a refrigerator, as compared with 4 percent of the matched controls. It was also observed that the patients with stomach cancer brushed their teeth less often and had poorer teeth in general. This suggests that the common mouth and stomach flora may play some role in the development of stomach cancer, a role which can be altered by dental hygiene. (Consumer Summary produced by Reliance Medical Information, Inc.)

Stomach cancer

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