Is Diet Perceived as a Cancer Risk Factor? Lay Perceptions in a Representative French Sample

Area of Science:

• Public Health
• Cancer Epidemiology
• Nutritional Science

Background:

• The French Cancer Barometer surveys public awareness of cancer risk factors every five years.
• Dietary factors are a key focus of this ongoing investigation.
• Previous surveys were conducted in 2010 and 2015.

Purpose of the Study:

• To present findings on public awareness of diet and specific foods as cancer risk factors from the 2021 survey.
• To identify factors influencing this awareness.
• To compare awareness levels across the 2010, 2015, and 2021 surveys.

Main Methods:

• A representative sample of 4938 participants aged 15-85 years was surveyed in 2021.
• Questions assessed awareness of diet, specific foods, and behaviors as cancer risk factors.
• Data were analyzed to identify determinants of awareness.

Main Results:

• Over 40% of participants spontaneously identified diet as a cancer risk factor; 92% acknowledged it when prompted.
• Ultra-processed, red, and processed meats were perceived as increasing cancer risk, while fruits and vegetables were seen as protective.
• Awareness of diet/food as cancer risk factors significantly increased in 2021 compared to prior surveys.
• Demographic factors, cancer perception, and healthcare consultation frequency were associated with risk perception.

Conclusions:

• Public perception of diet as a cancer risk factor has improved.
• Interventions should target individuals with lower educational levels and those who infrequently consult general practitioners.
• Continued monitoring of public awareness is essential for effective cancer prevention strategies.