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Diet quality of adult cancer survivors in NHANES 1999‐2010 (267.8)
Author(s) -
Liu Shanshan,
Must Aviva,
Folta Sara,
Nelson Miriam,
Roberts Susan,
Parsons Susan,
Saltzman Edward,
Zhang Fang Fang
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.267.8
Subject(s) - medicine , national health and nutrition examination survey , cancer , calorie , body mass index , logistic regression , cancer survivorship , survivorship curve , demography , gerontology , quality of life (healthcare) , environmental health , population , nursing , sociology
Cancer diagnosis can act as a ‘cue to action,’ motivating survivors to make positive changes in health behaviors, including dietary habits. However, it remains unclear whether cancer survivors have better diet quality than individuals without cancer, and how their diet quality is associated with their age, gender, weight status and length of survivorship. Method: We assessed the Healthy Eating Index (HEI) 2010 in 1,988 adult cancer survivors in the National Health and Nutrition Examination Survey (NHANES) 1999‐2010 and 3,976 noncancer controls matched by age and gender. HEI 2010 was calculated based on dietary data assessed by 24‐hour diet recall. Logistic regression models were used to compare HEI 2010 total score and its components between cancer survivors and controls after adjustment for age, sex, education, alcohol consumption, cigarette smoking and body mass index. Sampling weights were included in all analyses. Result: The mean total HEI 2010 score in cancer survivors was 50.3 (SD=0.5) (range:0‐100), similar to that in noncancer controls (mean=50.5, SD=0.4, p=0.63).Cancer survivors had a significantly lower score for total vegetables (OR=0.81, 95% CI: 0.71‐0.93) and empty calories (calories from solid fats, alcohol and added sugars) (OR=0.86, 95% CI: 0.75‐0.99) than those without cancer. The low adherence to total vegetable was more profound in long‐term survivors (years since diagnosis 蠅10 years) (OR=0.72, 95% CI: 0.60‐0.86) than recent survivors (years since diagnosis <10 years) (p for interaction <0.05). Conclusion: In a large national survey, cancer survivors did not have better diet quality than individuals without cancer. Rather, cancer survivors scored worse in following the recommendation for total vegetables and empty calories, based on the 2010 Dietary Guidelines for Americans. Dietary intervention is needed to increase vegetable intake and reduce solid fat, alcohol and sugar intake in cancer survivors to improve their long‐term health outcomes.