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The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer

Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, particularly in the South, more data is needed on the re...

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Autores principales: Mayfield, Kellie E., Plasencia, Julie, Ellithorpe, Morgan, Anderson, Raeda K., Wright, Nicole C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958908/
https://www.ncbi.nlm.nih.gov/pubmed/36839350
http://dx.doi.org/10.3390/nu15040993
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author Mayfield, Kellie E.
Plasencia, Julie
Ellithorpe, Morgan
Anderson, Raeda K.
Wright, Nicole C.
author_facet Mayfield, Kellie E.
Plasencia, Julie
Ellithorpe, Morgan
Anderson, Raeda K.
Wright, Nicole C.
author_sort Mayfield, Kellie E.
collection PubMed
description Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, particularly in the South, more data is needed on the relationship between residing in a high stroke area, colorectal cancer incidence levels, and red meat and processed meat consumption. We created online surveys to ascertain meat, red meat, and healthy food consumption levels. We used OLS regression to evaluate the association between residence in Stroke Belt states and colorectal cancer incidence quartiles with food consumption. We further used path analysis using structural equation modeling to evaluate if age, sex, race/ethnicity, income, and comorbidity index mediated the association between residence in the eight-state Stroke Belt, colorectal cancer incidence groups, and meat consumption. Our sample included 923 participants, with 167 (18.1%) residing in the Stroke Belt and 13.9% being in the highest colorectal cancer incidence group. The findings show that residing in a Stroke Belt state is predictive of the consumption of overall meat 0.93 more days per week or red meat 0.55 more days per week compared to those not residing in a Stroke Belt state. These data can be used to develop future diet interventions in these high-risk areas to reduce rates of colorectal cancer and other negative health outcomes.
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spelling pubmed-99589082023-02-26 The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer Mayfield, Kellie E. Plasencia, Julie Ellithorpe, Morgan Anderson, Raeda K. Wright, Nicole C. Nutrients Article Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, particularly in the South, more data is needed on the relationship between residing in a high stroke area, colorectal cancer incidence levels, and red meat and processed meat consumption. We created online surveys to ascertain meat, red meat, and healthy food consumption levels. We used OLS regression to evaluate the association between residence in Stroke Belt states and colorectal cancer incidence quartiles with food consumption. We further used path analysis using structural equation modeling to evaluate if age, sex, race/ethnicity, income, and comorbidity index mediated the association between residence in the eight-state Stroke Belt, colorectal cancer incidence groups, and meat consumption. Our sample included 923 participants, with 167 (18.1%) residing in the Stroke Belt and 13.9% being in the highest colorectal cancer incidence group. The findings show that residing in a Stroke Belt state is predictive of the consumption of overall meat 0.93 more days per week or red meat 0.55 more days per week compared to those not residing in a Stroke Belt state. These data can be used to develop future diet interventions in these high-risk areas to reduce rates of colorectal cancer and other negative health outcomes. MDPI 2023-02-16 /pmc/articles/PMC9958908/ /pubmed/36839350 http://dx.doi.org/10.3390/nu15040993 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mayfield, Kellie E.
Plasencia, Julie
Ellithorpe, Morgan
Anderson, Raeda K.
Wright, Nicole C.
The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title_full The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title_fullStr The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title_full_unstemmed The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title_short The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer
title_sort consumption of animal and plant foods in areas of high prevalence of stroke and colorectal cancer
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958908/
https://www.ncbi.nlm.nih.gov/pubmed/36839350
http://dx.doi.org/10.3390/nu15040993
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