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Principal Investigator
Name
Guo-Chao Zhong
Degrees
Ph.D.
Institution
The Second Affiliated Hospital of Chongqing Medical University
Position Title
Director of the department
Email
About this CDAS Project
Study
PLCO (Learn more about this study)
Project ID
PLCO-1147
Initial CDAS Request Approval
Jan 18, 2023
Title
Ultra-processed food consumption and all-cause and cause-specific mortality among US cancer survivors
Summary
The number of cancer survivors is rabidly increasing worldwide. In the USA, there are around 16.9 million peoples who are currently living with cancer (1). Given the huge burden of cancer survivors globally, it is necessary and urgent to identify modifiable risk factors for improving the prognosis of this population.
Dietary habits have been indicated to play an important role in determining the prognosis of cancer survivors. For example, a recent meta-analysis found that high vegetable consumption was inversely associated with overall mortality in survivors of head and neck (2). Ultra-processed food consumption has been associated with an increased risk of death. However, to our knowledge, no prospective cohort study has accurately evaluated the potential association between ultra-processed food consumption and mortality in cancer survivors. Hence, we sought to examine this potential association in overall as well as breast, colorectal, lung, and prostate cancer survivors.

Refs.
(1) Cao C, Friedenreich CM, Yang L. Association of Daily Sitting Time and Leisure-Time Physical Activity With Survival Among US Cancer Survivors. JAMA Oncol. 2022;8(3):395-403.
(2) Hurtado-Barroso S, Trius-Soler M, Lamuela-Raventós RM, Zamora-Ros R. Vegetable and Fruit Consumption and Prognosis Among Cancer Survivors: A Systematic Review and Meta-Analysis of Cohort Studies. Adv Nutr. 2020;11(6):1569-1582.
Aims

(1) To examine the potential associations between ultra-processed food consumption and all-cause and cause-specific mortality in survivors of overall cancers.
(2) To examine the potential associations between ultra-processed food consumption and all-cause and cause-specific mortality in breast, colorectal, lung, and prostate cancer survivors.

Collaborators

(1) Qian Zhu, Department of Nutrition and Food Hygiene, School of Public Health and Management, Chongqing Medical University, Chongqing, China
(2) Chun-Rui Wang, Department of Infectious Diseases, the Second Affiliated Hospital of Chongqing Medical University, Chongqing, China