UICC World Cancer Congress 2006

In the United States, African Americans (AA) have the highest cancer incidence and lowest survival rate. The reason(s) for this disparity have not been elucidated, but dietary factors, which are largely modifiable, have been implicated. Potentially adverse dietary practices implicated in cancer risk have been associated with AA diets. This study examined nutrition knowledge, dietary beliefs and perceived barriers related to cancer, which prevent AA college students from adopting eating behaviors consistent with National Cancer Institute (NCI) dietary guidelines.

Methods:

A cross-sectional, in-depth structured interview was administered to students attending two Historically Black Colleges and Universities.

Results:

Two hundred and fifty seven students (112 males; 145 females), aged 18 to 30 years participated. The majority of students (80%) correctly identified the food lowest in fat from a given list, and 78% knew that lower fat intakes reduce cancer risk. Although 72% of the students believed that cancer may be related to what people eat, 32% and 35% disagreed, and did not know that consumption of salt-cured, salt-pickled and smoked foods is associated with cancer. Most students (83%) were unaware of NCI dietary guidelines. However, 82% of the students indicated that nutrition counseling and specific instructions on how to make dietary changes to prevent cancer could help them to modify their eating behaviors. Students believed that fatty and fast foods increased cancer risk. Availability, food preferences, convenience, cost, lack of support from family members, and little knowledge of healthy foods and their preparation were identified as barriers to healthy eating.