Sajia Athai, Class of 2026

With new trends on TikTok and Instagram reels, it has become increasingly difficult for most people to avoid Wingstop mukbangs, steak preparation videos, and Chamoy Pickle kits. However, intake of high processed foods and red meat are correlated with negative health outcomes, including an increased risk of colorectal cancer. Led by Paolo Boffetta, a group of researchers in Italy focused on exploring the aspects of diets consumed in Italy that may contribute to this increased risk of cancer. 

The population attributable fraction (PAF) is a measure that represents the number of cases that have not occurred under conditions of exposure. PAF has calculated the proportion of cancer cases attributed to diet for several countries, but the measure for Italy remains unknown. Due to this lack of quantitative data, the researchers decided to find a way to evaluate the risks of diet in Italy to promote greater healthy habits and improve population health. 

The Italian diet is primarily plant-based, with a low intake of red meat, making the study of interest for the researchers in determining a PAF. Dietary factors such as processed meat, citrus fruit, coffee, dairy products, and non-starchy vegetables were incorporated to examine epidemiological data on cancer sites such as the larynx, stomach, and esophagus. The study involved using non-consumer and consumer data for each dietary factor tested. Individuals were between the ages of 18–65 years, with 1068 men and 1244 women participating. Using a gamma distribution designed with parameters based on population means and standard deviation measures of intake taken, the information was analyzed based on the portion of each dietary factor consumed weekly. The data revealed that PAFs of colorectal cancer were 3.3% (men) and 2.0% (women) for high red meat intake, and 7.9% (men) and 9.0% (women) for low fiber intake. These data values, compared to those of other high-income countries, resemble those of Mediterranean countries with similar diets. 

With the emphasis on low red meat intake and emphasis on vegetable consumption, the Italian diet seemingly has lower risks of cancer in comparison to other nations. While the population attributable fraction does not apply to each individual in a country, it allows for health standards to be established and regulated properly. As new trends continue to occupy minds, the need for dietary moderation continues to linger. 

Figure 1: A plate of pasta and bread.

Works Cited:

[1] Turati F, Alicandro G, Collatuzzo G, et al. Cancers attributable to diet in Italy. Int J Cancer. 2025; 156(6): 1181-1190. doi:10.1002/ijc.35227

[2] Image retrieved from: https://picryl.com/media/pasta-spaghetti-italian-food-ffc898