饮食是否被认为是癌症风险因素? 法国代表性样本中的普通人的感知
Kristopher Lamore1,2,3, Valentyn Fournier2, Iris Cervenka1
1Institut National du Cancer (INCa), Boulogne-Billancourt, France.
Cancer medicine
|May 15, 2025
概括
公众对饮食作为癌症风险因素的认识正在增加. 法国癌症晴雨表调查显示,大多数人现在都认可饮食.
科学领域:
- 公共卫生 公共卫生
- 癌症流行病学 癌症流行病学
- 营养科学 营养科学
背景情况:
- 法国癌症晴雨表每五年调查公众对癌症风险因素的认识.
- 饮食因素是这项正在进行的调查的重点焦点.
- 之前的调查是在2010年和2015年进行的.
研究的目的:
- 展示2021年调查中关于饮食和特定食物作为癌症风险因素的公众意识的调查结果.
- 确定影响这种意识的因素.
- 为了比较2010年,2015年和2021年的调查中的认识水平.
主要方法:
- 2021年调查了4938名年龄在15-85岁之间的代表性样本.
- 问题评估了人们对饮食,特定食物和行为作为癌症风险因素的认识.
- 分析了数据,以确定意识的决定因素.
主要成果:
- 超过40%的参与者自发地将饮食确定为癌症风险因素,92%的参与者在被要求时承认了这一点.
- 超加工,红色和加工肉类被认为会增加癌症风险,而水果和蔬菜被认为是有保护作用的.
- 与之前的调查相比,2021年,人们对饮食/食物作为癌症风险因素的认识显著增加.
- 人口因素,癌症感知和医疗咨询频率与风险感知有关.
结论:
- 公众对饮食作为癌症风险因素的看法有所改善.
- 干预措施应针对教育程度较低的个人和不经常咨询全科医生的人.
- 持续监测公众意识对于有效的癌症预防策略至关重要.
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