Objective: To evaluate the effects of dietary factors on cancer and non-communicable diseases. Methods: A correlation analysis between the consumption of various indicator food and mortality rates of cancer or non-com...Objective: To evaluate the effects of dietary factors on cancer and non-communicable diseases. Methods: A correlation analysis between the consumption of various indicator food and mortality rates of cancer or non-communicable diseases was conducted by collecting secondary data from national nutrition surveys in Japan. Results: The consumption of cereal foods, plant energy and plant protein showed a significant negative correlation with mortality of cancer, heart diseases and diabetes; negatively related to the lung cancer and colon cancer in both sexes; a strong negative correlation with mortality of rectum cancer, liver cancer and prostate cancer in males, and of breast cancer in females; and a significant positive correlation with the stomach cancer in both sexes. The consumption of animal foods, animal energy, animal protein and fat showed a strong positive correlation with cancer, heart diseases and diabetes; a positive relations to lung cancer and colon cancer in both sexes, and rectum cancer, liver cancer and prostate cancer in males and breast cancer in females. On the contrary, a strong negative correlation was found in stomach cancer in both sexes; and esophagus cancer, liver cancer and uterus cancer in females. The consumption of vegetables and fruits showed a weak negative correlation with stomach cancer. Conclusion : The results suggest that diet not only plays a significant role in increasing the risks of some kinds of cancer or non-communicable diseases but also has a preventive effect. It is very important that dietary balance should be emphasized to prevent cancer and non-com-municable diseases.展开更多
文摘Objective: To evaluate the effects of dietary factors on cancer and non-communicable diseases. Methods: A correlation analysis between the consumption of various indicator food and mortality rates of cancer or non-communicable diseases was conducted by collecting secondary data from national nutrition surveys in Japan. Results: The consumption of cereal foods, plant energy and plant protein showed a significant negative correlation with mortality of cancer, heart diseases and diabetes; negatively related to the lung cancer and colon cancer in both sexes; a strong negative correlation with mortality of rectum cancer, liver cancer and prostate cancer in males, and of breast cancer in females; and a significant positive correlation with the stomach cancer in both sexes. The consumption of animal foods, animal energy, animal protein and fat showed a strong positive correlation with cancer, heart diseases and diabetes; a positive relations to lung cancer and colon cancer in both sexes, and rectum cancer, liver cancer and prostate cancer in males and breast cancer in females. On the contrary, a strong negative correlation was found in stomach cancer in both sexes; and esophagus cancer, liver cancer and uterus cancer in females. The consumption of vegetables and fruits showed a weak negative correlation with stomach cancer. Conclusion : The results suggest that diet not only plays a significant role in increasing the risks of some kinds of cancer or non-communicable diseases but also has a preventive effect. It is very important that dietary balance should be emphasized to prevent cancer and non-com-municable diseases.
