The Relationship between Diet and Mortality of Cancer and Non-communicable Disease in Japan

Abstract：Objective :To evaluate the effects of dietary factors on cancer and non-communi-cable diseases. Methods:A correlation analysis between the consumption of various indicator food andmortality rates of cancer or non-communicable diseases was conducted by collecting secondary data fromnational nutrition surveys in Japan. Results:The consumption of cereal foods, plant energy and plantprotein showed a significant negative correlation with mortality of cancer, heart diseases and diabetes;negatively related to the lung cancer and colon cancer in both sexes; a strong negative correlation withmortality of rectum cancer, liver cancer and prostate cancer in males, and of breast cancer in re-males; and a significant positive correlation with the stomach cancer in both sexes. The consumption ofanimal foods, animal energy, animal protein and fat showed a strong positive correlation with cancer,heart diseases and diabetes; a positive relations to lung cancer and colon cancer in both sexes, and rec-tum cancer, liver cancer and prostate cancer in males and breast cancer in females. On the contrary, astrong negative correlation was found in stomach cancer in both sexes; and esophagus cancer, liver can-cer and uterus cancer in females. The consumption of vegetables and fruits showed a weak negative cor-relation with stomach cancer. Conclusion:The results suggest that diet not only plays a significantrole in increasing the risks of some kinds of cancer or non-communicable diseases but also has a preven-tive effect. It is very important that dietary balance should be emphasized to prevent cancer and non-com-municable diseases.