The Relationship between Dietary Choices and Cancer Prevention among College Students - Essay Example

?CHAPTER INTRODUCTION Cancers signify a heterogeneous group of diseases considered being as a result of uncontrolled growth and consequent spread of abnormal cells in the body. The disease arises mainly as a consequence of individuals' exposure to carcinogenic agents in what they inhale, drink and eat or encounter in their personal work environment (Awad, & Bradford, 2006). Only a smaller number of cancers are caused by germline mutations, whereas the rest 90%, are related to somatic mutations and environmental factors (Sung et al, 2011). According to the World Health Organization (WHO), earlier reports on the effect of diet on cancer have specified that cancer rates might rise by 50% up to 15 million new cases by 2020 worldwide. The report consequently recommended that prompt action on cancer prevention should be considered to decrease illness and mortality everywhere in the world. There are many risk factors associated with the causation of cancers. These include certain eating habits like extreme intake of salt, fatty foods, and meat, low intake of fruits and vegetables, cigarette smoking, and excessive alcohol intake (Tsugane, 2005). Practically, all the aforementioned dietary factors have been observed to be present in “junk” foods that the college students are accustomed to. However, this might be changed by proper nutrition and health-related education. It is perceived that such poor eating habits are as a result of inadequate knowledge of the increasing effects of their eating habits. Nutritional knowledge has been recognized as a significant factor for adequate nutrition, which improves host’s resistance to chronic diseases. Numerous studies have pointed out the helpfulness of nutrition knowledge in the prevention of cancer, particularly diet related cancers (Anderson et al, 2004). Diet is deemed as one of the strongest environment cancer-causing factors with an estimated 80% of breast, colon, and prostate cancers, and a third of all cancers, attributed to related lifestyle and dietary factors (Awad, & Bradford, 2006). Consequently, although it is not yet likely to provide quantitative estimates of the total risks, dietary factors are presumed to been related to 35% of deaths as a result of cancer. Diets containing fruits, vegetables and spices might provide significant health benefits in terms of cancer prevention and treatment by defeating the inflammatory procedures that lead to transformation, hyper proliferation and the beginning of carcinogenesis. However, the dietary component in these agents in control of their capability to fight the effects of cancer and their mechanism for fighting cancer remain unknown (Sung et al, 2011). Based on epidemiological studies, common predictors of cancers include reduced physical activity, excessive adiposity, and unhealthy diets (Eslami et al, 2012). Statement of the Problem People can take positive steps toward preventing some form of cancer through their diet. It is unclear the extent to which people are aware of the relationship between their dietary choices and cancer prevention. This study will, therefore, examine people’s dietary choices and their perception regarding the link between these dietary choices and cancer. More specific, it will address the following questions; 1. To what extent do people consume food with known links to cancer? 2. To what extent are people aware of the link between the foods and cancer? Definition of Terms The following terms are defined here for the purpose of better understanding of their intended meaning in this research. Cancer: Diseases characterized by abnormal and uncontrolled cell division. The cancer cells can attack surrounding tissues, may as well spread through the lymphatic system and blood stream to other body parts. Oncology: Refers to the study of cancer. Mortality: Refers to the number of deaths due to a specific cause such as the number of deaths caused by cancer. Prevalence: Refers to the rate of cancer in a given population at a given point in time. CHAPTER 2 REVIEW OF LITERATURE The purpose of this study is to assess the relationship between dietary choices that might predispose college students to cancer. More specifically, it examines the relationship between dietary choices of college students with the purpose of ensuring continuous prevention and low event rate of cancer. This review of literature highlights the significance of characterizing the role of dietary choices in cancer prediction. It also clarifies the theory underpinning that role, and the key variables that reason into its characterization. For many college students, busy lifestyle is a component of their daily living. They tend to focus more on their assignments, projects, and exams at the expense of their health status. Furthermore, the lack of a proper time schedule can affect their dietary choices. For example, many college students prefer eating fast foods and avoiding eating nutritious foods that require more time for preparation. Most fast foods are higher in saturated fats and sodium, and low in vitamins and minerals. These ingredients are also well known for their role in the development of many chronic diseases including cancer. In turn, this can affect the college student’s nutritional status making them more vulnerable to nutrition-related diseases. However, raising awareness of the effect of poor eating habits on health status among college students could help prevent the incidence of cancer. Nutrition Education Nutritional education is a mixture of educational strategies, escorted by environmental supports, planned to facilitate voluntary adoption of food choices and nutrition-related behaviors conducive to health. It is among the influences that affect the nutrition habits of families, individuals, and societies. Some of the reasons behind the nutrition problems within a community include lack of nutritional education and knowledge (Cekal, 2012). Nutrition education includes experience learned or observed with time that results in voluntary acquisition of good eating behaviors crucial for promotion of good health. The subsequent change in behavior will indicate the effectiveness of a nutritional education (Ucar et al, 2012). Contrary to common thinking, the effectiveness of nutrition education tends to be a challenging task due to the difficulty likely to be encountered in changing individuals’ nutritional habits. Research shows a direct correlation between the amount and effectiveness of a nutritional education and change in nutrition education (Ucar et al, 2012). In comparative studies concerned with healthy nutritional habits predictors such as gender, age, and the level of education, established that educational background of an individual has a significant effect on a person’s understanding of healthy nutrition (Ucar et al, 2012). Eating habits and cancer With a diversity of changes taking place among young adults in universities, poor eating habits is deemed as a major public health concern. Such changes are mostly as a result of stress and poor timing throughout, which continue pose challenges in the quest to adopt healthy eating behaviors among this group (Ganasegeran et al, 2012). According to Anetor et.al (2012), some of the factors that compel college students to practice unhealthy eating habits with or without their knowledge range from the need to obtain food that require less time to prepare, to limited finances that forces them to indulge in the inexpensive and unhealthy fast foods like fires and tacos. In a study in the U.S, it was found that fast foods rich in fat and low consumption of fruits and vegetables, was the favorite meal for most college students (Anetor et al, 2012). Consequently, by 2010, the number of obese men in England was estimated at 6.6million, which signified a 50% increase from the 2003 estimated at 4.3 million. Obesity exposes an individual to a significant risk of cancer, as well as heart diseases (Kelly et al, 2011). Despite epidemiological studies linking cancer with excessive adiposity and reduced physical exercise among other unhealthy eating habits, other causes of cancer have been identified. These include secondary viral and microbial infections, consumption of red meat and fatty foods, stress, alcohol intake and smoking (Eslami et al, 2012). Approximately 13% of all deaths in 2004 were attributed to cancer, with WHO predicting that by 2030, there will be a significant rise in the number to around 18%. Nevertheless, the World Cancer Research Fund reaffirms that cancer is preventable. Based on a 30 year preview that entailed authoritative approximations of the importance of nutrition and lifestyle on cancer prevention, the World Cancer Research Fund suggested that nearly 30% of all cancers are avoidable (Mehdad et al, 2010). In an investigation on the effects of unhealthy diet, Eslami et al. (2012) established that inorganic fast foods, among other poor eating habits tend to interfere with microbiome in the human gut. These microbiomes play a crucial role of providing some form of immune response. Moreover, other studies have indicated that unnatural foods tend to interfere with the molecular pathways that mediate interactions between the important symbionts and the host in ensuring proper functioning of the immune system, critical for cancer prevention. One study suggested that dietary habits may also influence lung cancer even in non-smokers. The study involved correlation of dietary patterns in total non-smokers with a view to evaluate the association of the patterns with the risk of lung cancer. Data was obtained from 299 lung cancer patients, who had never smocked before, and 317 control patients. Two distinct dietary patterns were identified; a healthy eating that consisted of fruits, vegetables and low fat food substances; and a mixed food pattern that consisted of foods with positive loadings. A multivariate analysis of the observed patterns indicated a positive correlation between healthy eating patterns and reduction in the risk of lung cancer in total non-smokers (Gorlova et al, 2011). Sung et al, (2011) also conducted a study on how certain nutraceuticals and their specific molecular targets, which are also regarded as affective chronic inflammation indicators, can be applied cancer prevention. Neurtraceuticals occur naturally in various diets and can be quite important components for anti-cancer drugs. Therefore, with most descriptions about cancer tightly linking cancer with inflammation, the ability of some dietary agents to suppress inflammations can be beneficial in the prevention and treatment of cancer. Moreover, Klassen et al, (2009) also sites improvement in dietary patterns as significant means for addressing disparities of the plague. Nutrition education and cancer A number of studies have emerged focusing on the effects of nutrition education on cancer prevention. One of the studies revealed that a targeted nutrition-based leaflet led to a significant sustainable increase in nutrition-related knowledge. Bad dietary patterns are also linked with increasing risk of colorectal cancer, especially with the high intake processed foods that are low in fiver, and low consumption of vegetables and fruits. Although nutrition education on its own is not sufficient enough to foster behavioral change, it challenges people’s attitudes the need for consumption of certain healthy foods. One study established that nutrition-based leaflet targeted at a group of attendees in a colorectal clinic played a crucial in changing dietary attitudes of at least a quarter of the attendees (Dyer et al, 2004). Steenhuis et al (2004) similarly indicated that the incorporation of nutrition education with the labeling of food substances is important towards influencing consumers to reduce intake of fat-rich foods. Anetor et al (2012) carried out a study on the provision of nutritional-related education to undergraduate college students with the aim of generating awareness regarding nutrition in preventing incidences of cancer of the stomach among other chronic conditions. The study revealed that involving some form of training in a nutrition-related education tends to have a significant influence on the acquisition of nutrition knowledge crucial for prevention of stomach cancer. Whereas age does not have a significant effect on the acquisition of nutrition knowledge, an individual’s level of education and gender significantly affects the process. Nevertheless, the school environment forms a good avenue for the promotion of health-related programs and other health-based information. As a whole, nutrition education is an appropriate strategy for increasing knowledge in nutrition owing to its inexpensiveness in the prevention cancer and other chronic conditions that are rather expensive to treat. Furthermore, Moore et al. (2009) carried out a study with the aim of determining the effectiveness of community-based nutrition program in enhancing nutrition knowledge and nutritional status of adolescent Nicaraguan girls. The study showed that young Nicaraguan girls were at a slight risk of malnutrition indicated by their low mean weight based on age and height. However, both qualitative and quantitative results indicated that participation in the community-based nutrition educational programs significantly improved nutrition self-care measures and operations. Conclusion Some literatures recognize nutrition knowledge as a necessity for proper nutrition for improving the hosts’ resistance to various diseases including cancer, especially diet-related cancers (Anderson et al, 2004; Anetor et al, 2012). Similarly, a number of risks are associated with cancer causation ranging from poor eating habits like excessive alcohol consumption, cigarette smoking, to high-intake of fatty foods, salts and processed meat, as well as low consumption vegetables and fruits (Tsugane, 2005; Anetor et al, 2012). Consequently, a number of studies affirmed that in addition to unhealthy eating habits, reduced physical activity and excessive adiposity are among the predictors of cancer (Eslami et al, 2012). The poor eating habits are attributed to lack of proper knowledge of some of the cancer risks associated with their dietary habits (Anderson et al, 2004). CHAPTER 3 METHODOLOGY This study was designed to determine people’s awareness of the link between their dietary choices and cancer prevention. More specific, it addressed the following question; To what extent do people consume food with known links to cancer? To what extent are people aware of the link between the foods and cancer? The basic design of this study was a quantitative study. The survey used various methodologies to gather data on a variety of variables. The respondent’s dietary choices formed the independent variable while the dependent variable was the respondent’s awareness of cancer risks associated with their dietary choices. The control variable in this study was the respondents’ age and gender. The population for this study was a college student between 19 and 29 years enrolled at the University of Wisconsin-Stout. A sample of twenty (20) participants, (11 males and 9 females) was selected from students in the campus to complete the survey, on a voluntary basis. Instrumentation The evaluation tool used in this study was a 20-item paper survey (Appendix B); that took the form of a likert-scale survey. The first scale was to gather data about consumption of ten food items among the participants. The second scale was to gather data about the awareness of cancer risks associated to those ten items in the participant. Data Collection The Survey procedures began with a short introduction and explanation of the study. Secondly, volunteer participants of this study selected students in the campus to complete the survey. Third, the first page of the survey gathered data regarding the respondent’s consumption of the ten items of food with known links to cancer. The second page of the survey gathered data regarding the respondents’ awareness of the ten food items on causation of cancer. Data Analysis A number of statistical analyses were used to evaluate the relation between consumption of food items and the awareness of cancer risk. Microsoft Excel 2010 was used to analyze the data. The data was analyzed by finding the percentage of food consumption and how it is affected by the awareness of associated risk of cancer. The data was analyzed to determine if there was a correlation between dietary consumption and food items that reduce cancer risks. All these analyses are provided in detail in chapter four of the pilot study. CHAPTER 4 FINDINGS The purpose of this study was to examine people’s dietary choices and their awareness of the risk associated with cancer in their choices. Particularly, it addressed two questions; to what extent do people consume food with known links to cancer and to what extent are they aware of the food’s link with cancer? The research design was quantitative study with a survey that utilizes two likert-scale questions to gather student’s dietary choices and their awareness on the cancer risks associated with those choices. The research survey was based on the following ten food items: 1. Bacon 2. Blueberries 3. Doughnuts 4. French Fries 5. Green Tea 6. Diet Soda 7. Dark Chocolate 8. Potato Chips 9. Microwave Popcorn 10. Broccoli and Cauliflower The subjects for this research were students from the University of Wisconsin – Stout. A volunteer’s participant’s sample of 20 students was surveyed in which 11 were males and 9 were females. Sample Demographics Table 1 Total Respondents Male Female 20 11 9 Minimum Age Average Age Maximum Age 19 23 29 Dietary Consumption by Age The analysis of dietary consumption based on the age of the respondent doesn’t show any significant pattern. The mean dietary consumption found for all the ages was 1.74; which means respondents consumed the surveyed items no rarely. This shows that they consume listed items little more than a year but less than every month. Table 2 Age and Mean Consumption of that Age Age Mean Consumption age Mean Consumption 19 1.6 23 2.2 20 1.8 24 1.4 20 1.4 24 1.6 20 1.5 24 2.1 21 1.9 26 2 22 1.5 26 2.6 22 2 26 1.3 22 1.6 27 1.7 23 1.8 27 1.6 23 1.6 29 1.6 Graph 1 Dietary Consumption & Age The graph shows that the mean consumption was slightly higher in ages 25 and 26 but remained near 1.5, which is more than a couple of times a year but less than several times a month. Cancer Risk Awareness with Age There is a direct relation between age and mean awareness of cancer risk. The following graph shows that as the age of the respondents are increasing, awareness is also increasing. Awareness was coded as1being the most aware of the risks associated with the food item and 4 being the least aware of the risk associated with the food item. The respondents from age group 19 – 24 were very less aware of the risk associated with the food items. The respondents of age from 25 – 29 were well aware of the risk associated with food items. Graphs 2 Mean Awareness vs. Age Food Items which are Possible cause of Cancer The researcher found that some of the items listed in the survey were the possible causes of cancer (American Cancer Society Facts & Figures 2010). These items were Bacon, Doughnuts, French Fries, Diet Soda, Potato Chips and Microwave Popcorn. The data shows that the consumption for Bacon was quite less at 30% a months and 70% a year, as shown in table 3. The use of Diet Soda, French Fries and Potato Chips were very alarming, the data shows that the students used these food items almost daily. Table 3 Consumption of food items that may cause cancer Consumption of Possible Cause of Cancer Almost Every Day Several Times a Week Several Times a Month A Couple of Time a Year Bacon 0% 0% 30% 70% Doughnuts 5% 10% 25% 60% French Fries 5% 20% 25% 50% Diet Soda 15% 5% 0% 80% Potato Chips 25% 5% 35% 35% Microwave Popcorn 0% 0% 45% 55% Food Items That May Prevent Cancer Data shows that the consumption of Blueberries by the respondent was rare, with most of the respondents consuming it several times a month or a few times a year. Green Tea was the most commonly used item with 10% of respondents reported to use it daily. 40% of respondents said that they used Green Tea several times a month and 45% said that they consumed green tea a few times a year. Data also shows that Dark Chocolate was also very commonly used among the respondents. 5% of respondents reportedly consumed dark chocolate every day, while 10% said they used it several times a week. Broccoli and Cauliflower were not used regularly by the respondents. 89% of them consumed it several times a month. Table 4 Consumption of food items that are may prevent cancer Consumption of Items Possible Prevention of Cancer Almost Every Day Several Times a Week Several Times a Month A Couple of Time a Year Blueberries 0% 0% 65% 35% Green Tea 10% 15% 50% 25% Dark Chocolate 5% 10% 40% 45% Broccoli and Cauliflower 0% 10% 80% 10% Overall food consumption for items, which may prevent cancer, was less than the consumption of food items may cause cancer. CHAPTER 5 SUMMARY, CONCLUSIONS, AND RECOMMENTATIONS Summary This study was conducted to assess the relationship between dietary choices and cancer prevention among college students. More specifically, the research addressed questions related to what extent do people consume food with known links to cancer and to what extent are the people aware of the foods’ link to cancer. The research design was quantitative and a survey that utilizes two likert-scale questions to gather college students’ dietary choices, and their awareness on the cancer risks associated with those choices. The subjects in this research were students from the University of Wisconsin – Stout. A volunteer’s participant’s sample of 20 students was surveyed in which 11 were males and 9 were females. The evaluation tool used in this study was a 20-item paper survey (Appendix B); it was likert-scale surveys to complete this study. The first scale was to gather data about consumption of ten food items by the participants. The second scale was to gather data about the awareness of cancer risk associated to those ten items. The Survey procedures began with a short introduction and explanation of the study. Secondly, volunteer’s participants of the study selected students in the campus to complete the survey. Third, the first page of survey gathered data regarding the respondents’ consumption of the ten items of food with known links to cancer. The second page of the survey was to gather data regarding cancer awareness of the respondents on ten items of food. A number of statistical analyses were used in this study to evaluate the relation between consumption of certain food items and the awareness of cancer risk. Microsoft Excel 2010 was used to analyze the data. The data was analyzed by finding the percentages of food consumption and how it is affected by the awareness of cancer risk associated with it. The data was analyzed to determine if a relationship occurred between dietary consumption by age, and food items which are possible cause of cancer, and food items, which may prevent cancer development Discussion The findings of this inquiry were consistent with previous research that has linked processed meat consumption to cancer (JAMA, 2005). More specifically, the research supported the theory that bacon can be converted into cancer-causing nitrosamines in the body, which may clarify the reason behind many studies linking processed meat consumption with cancer. This inclination surfaced with the finding that the student’s consumption of bacon was significantly less at 30% a month and 70% a year. In contrast, the prominent study showed that snack chips, as well as French fries might contain high acrylamide levels, an additional cancer-causing substance commonly formed through heating foods at high temperatures, for instance, through frying (Food and Agriculture Organization 2005). The findings for the consumption of French fries and potato chips by the students were very alarming; the data shows that they used these food items almost every day at about 25% and several times a week at about 20%. According to the Food and Agriculture Organization (FAO), French fries and potato chips tend to contain significantly high acrylamide levels among foods tested in the study. Data shows that the student’s consumption of foods that may prevent cancer such as, (Blueberries, Green tea, Dark chocolate, Broccoli and Cauliflower) is limited. The research supported the strength of the evidence linking tBlueberries fruit to lower risk for several cancers (AICR, 2011). Findings showed that the consumption of Blueberries by the respondent was not often, they consumed it several times a month or a couple of times a year. Green Tea was the most commonly used item with 10% respondents using it almost every day. 40% of respondents said that they used Green Team several times a month and 45% said that they consumer green tea couple of time a year. Cancer preventive activities of green tea and tea components have been shown in many different experimental systems (Yang et al, 2009). Findings also show that Dark the consumption of Blueberries by the respondent was rare, with most of the respondents consuming it several times a month or a few times a year. Green Tea was the most commonly used item with 10% of respondents reported to use it daily. 40% of respondents said that they used Green Tea several times a month and 45% said that they consumed green tea a few times a year. Data also shows that Dark Chocolate was also very commonly used among the respondents. 5% of respondents reportedly consumed dark chocolate every day, while 10% said they used it several times a week. Broccoli and Cauliflower were not used regularly by the respondents. 89% of them consumed it several times a month. The overall food consumption for items that may prevent cancer was less than the consumption of food item that may prevent cancer. Conclusions Based on the findings of this study, the following conclusions were drawn: The dietary choices based on the age of the respondent do not show any significant pattern. The mean dietary consumption found for all ages was 1.74; which means respondents consumed the surveyed food items not very often. There is a direct relation between age and mean awareness of cancer risk, where awareness increased with an increase in the respondent’s’ age respondents are increasing the awareness is also increasing. Respondents from age group 19 – 24 were less aware of the risks associated with most food items. The respondents between age 25 and 29 were well aware of the risks associated with the presented food items. Recommendations Based on the findings and conclusions of this study, the following recommendations were drawn: Nutrition education is particularly important to students for a multitude of causes. First, dietary choices could worsen throughout university years; therefore, any undesirable dietary rule should be addressed at earlier ages and preferably through individuals’ routine learning locations to improve both students’ dietary choices and their awareness of cancer and overall health. In addition, it is recommended that the survey used for data collection in the current study be revised with arising issues in the trend. Read More