Dietary Knowledge and Cancer Prevention in University Students
Author Information
Author(s): Jabbour Jana, Dandache Rodeina, Al Slaybe Maryam, Mattar Lama, Rizk Rana
Primary Institution: Lebanese American University
Hypothesis
Students would exhibit low knowledge, poor diet quality, and that knowledge predicted diet quality.
Conclusion
University students in Beirut have suboptimal dietary knowledge and adherence to cancer prevention guidelines, with higher knowledge associated with better diet quality.
Supporting Evidence
- Students had a mean knowledge score of 49.5%.
- Over 50% of students were aware of the association between red and processed meat, sodium, fruits and vegetables, obesity, and cancer.
- Kn+ group had a higher intake of vegetables and a lower intake of meats and sweetened beverages.
- Increased knowledge and high physical activity were associated with elevated AHEI scores.
- Knowledge of cancer prevention guidelines predicted a higher diet quality.
Takeaway
The study found that university students in Lebanon don't know enough about healthy eating to prevent cancer, and those who know more tend to eat better.
Methodology
A cross-sectional study using questionnaires to assess dietary knowledge and adherence to cancer prevention guidelines among university students.
Potential Biases
Convenience sampling from a single university may limit generalizability.
Limitations
The study's cross-sectional design limits causal inferences, and the use of a non-validated questionnaire may affect reliability.
Participant Demographics
300 participants aged 17 to 35, 55% females, mean age: 20.4 years.
Statistical Information
P-Value
p<0.01
Confidence Interval
95%CI: 0.18,1.37
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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