COLUMBUS, Ohio—An expert in nutrition and how foods play a role in disease prevention from The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) is available to discuss with the media about the relationship between cancer and diet in light of the recently released study on the issue.
A study published May 22 in the JNCI Cancer Spectrum found that an estimated 80,110 new cancer cases among adults 20 and older in the United States in 2015 were associated with eating a poor diet.
The study evaluated seven dietary factors: a low intake of vegetables, fruits, whole grains, and dairy products; and a high intake of processed meats, red meats, and sugary beverages such as soda. The study also found that low whole-grain consumption followed by low dairy intake, high processed-meat intake, low vegetable and fruit intake, high red-meat intake, and high intake of sugar-sweetened beverages, were all associated with cancer nationwide.
Jessica Cooperstone, an assistant professor in both the CFAES Department of Food Science and Technology and the Department of Horticulture and Crop Science, can discuss plant foods and health promotion and disease prevention, metabolomics, analytical chemistry, liquid chromatography and mass spectrometry, and nutrition.
Cooperstone’s expertise is on components of fruits and vegetables and understanding the role these compounds may play in disease prevention.
She said the study aimed to “quantify the extent to which different dietary factors contribute to newly developed cancer cases. Their major finding was that just over 5% of cancers could be attributed to dietary influence.”
The study also found that middle-aged men and racial/ethnic minorities experienced the largest proportion of diet-associated cancer burden in the U.S.
Cooperstone can be reached at Cooperstone.email@example.com or 614-292-2843.