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Journals / Balıkesir Sağlık Bilimleri Dergisi / 2025 / Volume: 14 Issue: 3

Evaluation of the Frequency of Ultra-Processed Food Consumption Among Cancer Patients’

Kanser Hastalarının Ultra İşlenmiş Gıda Tüketim Sıklığının Değerlendirilmesi

Tuğçe Aytulu(Amerikan Hastanesi)0000-0002-2552-2847
Dilek Yıldırım(ISTANBUL AYDIN UNIVERSITY)0000-0002-6228-0007
Elif Değirmenci Aktaş(KOC UNIVERSITY)0000-0001-6115-0035
Pages
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Publication Date
2025-10-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was determined that patients' UPF consumption decreased with age.

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: With the increasing tendency towards ready-made and processed foods, significant adverse effects on people's health have been encountered.
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Key Findings & Data:Materials and Methods: This descriptive, prospective and cross-sectional study was conducted between July and November 2024 in the oncology clinic of a university hospital with 80 cancer patients.
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Conclusion & Impact:It was determined that patients' UPF consumption decreased with age.
🔬Design:Research Article
📍Scope:2024 Verileri
⚙️Variables:ultra-processed foods · cancer · nutrition

Abstract

Objective: With the increasing tendency towards ready-made and processed foods, significant adverse effects on people's health have been encountered. In addition to their poor nutritional composition, Ultra-Processed Foods (UPFs) have been negatively associated with a variety of health outcomes, including cancer. This study aimed to evaluate the frequency of UPF consumption of cancer patients. Materials and Methods: This descriptive, prospective and cross-sectional study was conducted between July and November 2024 in the oncology clinic of a university hospital with 80 cancer patients. Data were obtained using the Patient Information Form, and UPSs were assessed with the NOVA classification. Results: The mean age of the patients in the study was 60.50±12.33, and the mean BMI was 24.79±5.18. The mean energy coming from UPF was 167.17±232.82 (kcal/day), and the mean value for the percentage of total energy taken from UPF was 7.79±9.72. There is a statistically significant negative relationship between the age of the patients and their consumption of UPF (r=0.322, p=0.004). There is a statistically significant positive relationship between the total daily energy intake of the patients and the energy intake from UPF (r=0.518, p<0.001) Conclusion: The findings of this study revealed that patients diagnosed with cancer and receiving cancer treatment had high UPF consumption. It was determined that patients' UPF consumption decreased with age.

Özet

Amaç: Hazır ve işlenmiş gıdalara olan eğilimin artmasıyla birlikte, insanların sağlığı üzerinde önemli olumsuz etkiler gözlemlenmiştir. Ultra İşlenmiş Gıdalar (UİG) kötü besin bileşimlerinin yanı sıra, kanser de dahil olmak üzere çeşitli sağlık sonuçlarıyla olumsuz ilişkilendirilmiştir. Bu çalışma, kanser hastalarının UİG tüketim sıklığını değerlendirmeyi amaçlamaktadır. Gereç ve Yöntem: Bu tanımlayıcı ve kesitsel çalışma, Temmuz ve Kasım 2024 tarihleri arasında bir üniversite hastanesinin onkoloji kliniğinde 80 kanser hastası ile gerçekleştirilmiştir. Veriler, Hasta Bilgi Formu ve NOVA sınıflandırması kullanılarak elde edilmiştir. Bulgular: Çalışmaya katılan hastaların ortalama yaşı 60.50±12.33 ve ortalama BKİ 24.79±5.18 idi. UİG'den gelen ortalama enerji 167.17±232.82 (kcal/gün) ve toplam enerjinin UİG'den alınan yüzdesi için ortalama değer 7.79±9.72 idi. Hastaların yaşı ile UİG tüketimi arasında istatistiksel olarak anlamlı negatif bir ilişki bulunmaktadır (r=-0.322, p=0.004). Hastaların günlük toplam enerji alımı ile UİG'den alınan enerji arasında istatistiksel olarak anlamlı pozitif bir ilişki bulunmaktadır (r=0.518, p<0.001). Sonuç: Bu çalışmanın bulguları, kanser teşhisi konan ve kanser tedavisi gören hastaların yüksek UİG tüketimine sahip olduğunu ortaya koymuştur. Hastaların UİG tüketiminin yaşla birlikte azaldığı belirlenmiştir.

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Cite This Article

Aytulu, T., Yıldırım, D., Aktaş, E. D. (2025). Evaluation of the Frequency of Ultra-Processed Food Consumption Among Cancer Patients’. Balıkesir Sağlık Bilimleri Dergisi, Volume: 14 Issue: 3. https://doi.org/10.53424/balikesirsbd.1705950

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