Factors Associated With Food Safety Behaviors In Cancer Patients Seeking Treatment

IntroductionOver 14 million Americans suffer from cancer and are at a greater risk of foodborne disease due to weakened immune systems. However, food safety practices and factors that may lead to risky food safety behaviors are not well understood.ObjectiveThe objective of this study is to determine the risk perception and demographic factors associated with food safety behaviors in cancer patients seeking chemotherapy and radiation treatment.MethodsThis was a cross‐sectional study that recruited participants from two cancer‐specific hospitals in Ohio. A 173‐item questionnaire assessed the food acquisition and preparation practices and attitudes toward different aspects of food safety in the cancer population. It included sociodemographic factors, food insecurity status, and disease factors. The data were analyzed in SPSS.ResultsParticipants (n=120) were mostly breast cancer patients (48.1%), female (84.6%), older than 50 (73.1%), and white non‐Hispanic (83.5%). About 38% had a college degree or more and 26.2% had at least one year of college education. A total of 2.9% participants had low food security while 8.7% were marginally food insecure. Low income was associated with risky food acquisition practices, such as buying damaged packages (r=0.318, P<0.01) and expired foods (r=0.310, P<0.01). Other high risk food acquisition practices identified were eating other people's leftovers (33%), eating roadkill (3%), or eating spoiled foods (2%). Low income was associated with unsafe food storage and preparation behaviors, such as storing eggs at room temperature (r=0.434, P<0.01) and leaving cooked foods on the stovetop overnight (r=0.380, P<0.01). Half of the participants were aware that they are at increased risk of contracting foodborne diseases due to cancer. Food insecurity in cancer patients was associated with a decreased risk perception (r=0.262, P<0.01). In general, cancer patients with more children (<18) in the household were more concerned about maintaining their refrigerators at adequate temperatures (r=0.252, P<0.05).ConclusionThe findings can be used to develop effective food safety education programs for cancer patients and highlight the need for food safety education of patients during cancer treatment.Support or Funding InformationFood Innovation Center New Faculty Initiative Award, The Ohio State University