Patterson B H, Block G
Division of Cancer Prevention and Control, National Cancer Institute, Bethesda, MD 20892.
Am J Public Health. 1988 Mar;78(3):282-6. doi: 10.2105/ajph.78.3.282.
Twenty-four hour dietary recall data from 11,658 adult respondents in the second National Health and Nutrition Examination Survey (NHANES II) (1976-80) were used to examine the American diet in relation to certain of the cancer dietary guidelines from the National Academy of Sciences and the American Cancer Society. The per cent who reported consuming any food in those food groups considered protective was small: cruciferous vegetables (18 per cent); fruits and vegetables high in vitamin A (21 per cent); high fiber breads and cereals (16 per cent). The per cent consuming foods potentially increasing cancer risk was high: red meat (55 per cent); bacon and lunch meats (43 per cent). Proportions of persons eating fruits and vegetables increased with income. Diets were closer to the guidelines for females than males, for Blacks than Whites, and for older than younger Americans.
利用第二次全国健康与营养检查调查（NHANES II，1976 - 1980年）中11658名成年受访者的24小时饮食回忆数据，来研究美国饮食与美国国家科学院和美国癌症协会的某些癌症饮食指南之间的关系。报告食用那些被认为有保护作用的食物组中任何一种食物的百分比都很低：十字花科蔬菜（18%）；富含维生素A的水果和蔬菜（21%）；高纤维面包和谷类食品（16%）。食用可能增加癌症风险食物的百分比很高：红肉（55%）；培根和午餐肉（43%）。食用水果和蔬菜的人群比例随收入增加而上升。女性、黑人以及年长美国人的饮食比男性、白人以及年轻美国人的饮食更接近指南标准。
