The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer

Kellie E. Mayfield, Julie Plasencia, Morgan Ellithorpe, Raeda K. Anderson, Nicole C. Wright

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, particularly in the South, more data is needed on the relationship between residing in a high stroke area, colorectal cancer incidence levels, and red meat and processed meat consumption. We created online surveys to ascertain meat, red meat, and healthy food consumption levels. We used OLS regression to evaluate the association between residence in Stroke Belt states and colorectal cancer incidence quartiles with food consumption. We further used path analysis using structural equation modeling to evaluate if age, sex, race/ethnicity, income, and comorbidity index mediated the association between residence in the eight-state Stroke Belt, colorectal cancer incidence groups, and meat consumption. Our sample included 923 participants, with 167 (18.1%) residing in the Stroke Belt and 13.9% being in the highest colorectal cancer incidence group. The findings show that residing in a Stroke Belt state is predictive of the consumption of overall meat 0.93 more days per week or red meat 0.55 more days per week compared to those not residing in a Stroke Belt state. These data can be used to develop future diet interventions in these high-risk areas to reduce rates of colorectal cancer and other negative health outcomes.

Original languageEnglish
Article number993
JournalNutrients
Volume15
Issue number4
DOIs
StatePublished - Feb 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

Keywords

  • colorectal cancer
  • health outcomes
  • meat consumption
  • mediation
  • racial and ethnic disparities
  • stroke

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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