Diet Habits, Smoking, and Alcohol Consumption Among Chinese Patients with Cancer

Cancer remains a significant public health problem in China, with new cases and cancer-related deaths increasing in recent years. This study examines the dietary habits, smoking, and alcohol consumption patterns among Chinese patients with cancer, and explores factors influencing these lifestyle behaviors.

Secondary data analysis was conducted on a cross-sectional survey of 287 cancer patients from an oncology outpatient clinic in central China. Patients self-reported their current dietary habits, smoking, and alcohol use and recalled their habits prior to their cancer diagnosis. Responses were assessed using a Likert scale ranging from "never = 0" to "often = 3." The survey specifically measured the frequency of consuming red meat, seafood, milk, tofu, spicy foods, and "balanced yin-yang foods," as well as alcohol consumption and smoking. Data were analyzed using descriptive statistics, Wilcoxon signed rank tests, and logistic regression.

Patients reported significant reductions in smoking and alcohol consumption post-diagnosis, with a 60% decrease compared to pre-diagnosis levels. Dietary changes included reduced intake of red meat, seafood, tofu, spicy foods, and milk, alongside increased adherence to a balanced yin-yang diet. Both Cultural/TCM beliefs and symptom-related factors significantly shape those lifestyle behaviors. The influence of TCM was particularly notable. Patients with strong TCM beliefs were associated with reduced alcohol consumption and decreased intake of seafood, tofu, and milk.

Following a cancer diagnosis, Chinese patients made significantnotable changes to their smoking, alcohol consumption, and dietary habits; adopting healthier lifestyle behaviors. Oncology physicians and nurses should adhere to updated clinical guidelines on nutrition in cancer survivorship and integrate TCM principles to provide tailored lifestyle education and support.