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Food choices and the cancer guidelines

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  • Patterson, B.H.
  • Block, G.

Abstract

Twenty-four hour dietary recall data from 11,658 adult respondents in the second National Health and Nutrition Examination Survey (NHANES II) (1976-80) were used to examine the American diet in relation to certain of the cancer dietary guidelines from the National Academy of Sciences and the American Cancer Society. The per cent who reported consuming any food in those food groups considered protective was small: cruciferous vegetables (18 per cent); fruits and vegetables high in vitamin A (21 per cent); high fiber breads and cereals (16 per cent). The per cent consuming foods potentially increasing cancer risk was high: red meat (55 per cent); bacon and lunch meats (43 per cent). Proportions of persons eating fruits and vegetables increased with income. Diets were closer to the guidelines for females than males, for Blacks than Whites, and for older than younger Americans.

Suggested Citation

  • Patterson, B.H. & Block, G., 1988. "Food choices and the cancer guidelines," American Journal of Public Health, American Public Health Association, vol. 78(3), pages 282-286.
    • Handle: RePEc:aph:ajpbhl:1988:78:3:282-286_4
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    Cited by:

    1. Sanae Tashiro, 2009. "Differences in Food Preparation by Race and Ethnicity: Evidence from the American Time Use Survey," The Review of Black Political Economy, Springer;National Economic Association, vol. 36(3), pages 161-180, December.
    2. Mujcic, R. & Oswald, A.J., 2016. "Evolution of well-being and happiness after increases in consumption of fruit and vegetables," American Journal of Public Health, American Public Health Association, vol. 106(8), pages 1504-1510.

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