Consideration of the food environment in cancer risk reduction.
Recently, there has been increased attention to the food environment's impact on chronic disease, specifically obesity and cardiovascular disease. Cancer is certainly another substantial public health concern, and dietary intake and obesity/overweight have been identified as two key cancer risk factors; however, the role of the food environment in cancer-prevention efforts seems largely uncharted territory. Previous research has shown that areas with a higher proportion of individuals in racial minority groups and areas with lower incomes have more limited access to healthful foods, which can negatively impact dietary intake and body mass index. Parallel patterns of higher cancer incidence and mortality rates among these vulnerable populations could be linked to lack of access to healthful foods. Future research utilizing food environment measures could point to broad community-level approaches for modifying diet-related cancer risk. Nutrition professionals will be a crucial element in designing and implementing food environment-based individual, family, and community interventions, which could be potent strategies for cancer prevention.
Krukowski
Rebecca A
RA
Center for the Study of Obesity, College of Public Health, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USA. RAKrukowski@uams.edu
West
Delia Smith
DS
D004032:Diet / Q000592:standards*; D004777:Environment; D006293:Health Promotion / Q000458:organization & administration*; D006801:Humans; D009369:Neoplasms / Q000453:epidemiology / Q000517:prevention & control*; D009747:Nutritional Physiological Phenomena / Q000502:physiology*; D009765:Obesity / Q000150:complications* / Q000517:prevention & control; D012307:Risk Factors; D012959:Socioeconomic Factors; D035862:Vulnerable Populations