Seven dietary factors may increase the risk of cancer for American adults aged 20 and over, according to a new study published in the JNCI Cancer Spectrum medical journal.
The study, conducted by researchers at Tuft's Friedman School of Nutrition Science and Policy, found that in 2015 over 80,000 new cancer cases were associated with low-grain intake, low-dairy intake, high intake or processed meats and red meat,
Those new cases represent approximately 5.2% of total cancer cases reported among US adults in that year, similar to the percentage of cancer cases linked to alcohol consumption ̵
"Our findings underscore the opportunity to reduce cancer burden and disparities in the United States by improving food intake," the study's lead author, Dr. Fang Zhang, said in a statement
While studying at national data for diet and cancer, that data is based on what people self-reported.
"It was a very interesting study," ABC News chief medical correspondent Dr. Jennifer Ashton said Thursday on "Good Morning America." "They based it on mathematical models, statistics, estimates, they crunched some numbers based on how people say they ate and the new cases of cancer in the United States."
"It's not just about eating the wrong things, It's about not having the right things," she added.
"You have to find what works for you and there is a trade off, and a big one when you talk about low-carb diet," she said. "Because of a lot of people, they're keeping their weight down, they're preventing obesity and diabetes and heart disease and some types of cancer, so that can be a good thing." If you're not eating grains and fruits and vegetables, you're missing out, so again, moderation, holistic and do what works for you, "said Ashton.