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Food Environments and Hepatocellular Carcinoma Incidence

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  • Mimi Ton

    (Department of Epidemiology, University of Washington School of Public Health, 3980 15th Ave NE, Seattle, WA 98195, USA
    Cancer Prevention Program, Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, 1100 Fairview Ave N, Seattle, WA 98109, USA)

  • Michael J. Widener

    (Department of Geography and Planning, University of Toronto, 100 St. George Street, Toronto, ON M5S 3G3, Canada)

  • Peter James

    (Department of Population Medicine, Harvard Medical School and Harvard Pilgrim Health Care Institute, 401 Park Drive, Boston, MA 02215, USA
    Department of Environmental Health, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Boston, MA 02115, USA)

  • Trang VoPham

    (Department of Epidemiology, University of Washington School of Public Health, 3980 15th Ave NE, Seattle, WA 98195, USA
    Epidemiology Program, Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, 1100 Fairview Ave N, Seattle, WA 98109, USA)

Abstract

Research into the potential impact of the food environment on liver cancer incidence has been limited, though there is evidence showing that specific foods and nutrients may be potential risk or preventive factors. Data on hepatocellular carcinoma (HCC) cases were obtained from the Surveillance, Epidemiology, and End Results (SEER) cancer registries. The county-level food environment was assessed using the Modified Retail Food Environment Index (mRFEI), a continuous score that measures the number of healthy and less healthy food retailers within counties. Poisson regression with robust variance estimation was used to calculate incidence rate ratios (IRRs) and 95% confidence intervals (CIs) for the association between mRFEI scores and HCC risk, adjusting for individual- and county-level factors. The county-level food environment was not associated with HCC risk after adjustment for individual-level age at diagnosis, sex, race/ethnicity, year, and SEER registry and county-level measures for health conditions, lifestyle factors, and socioeconomic status (adjusted IRR: 0.99, 95% CI: 0.96, 1.01). The county-level food environment, measured using mRFEI scores, was not associated with HCC risk.

Suggested Citation

  • Mimi Ton & Michael J. Widener & Peter James & Trang VoPham, 2021. "Food Environments and Hepatocellular Carcinoma Incidence," IJERPH, MDPI, vol. 18(11), pages 1-11, May.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:5740-:d:563184
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    References listed on IDEAS

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    4. Morland, K. & Wing, S. & Roux, A.D., 2002. "The contextual effect of the local food environment on residents' diets: The atherosclerosis risk in communities study," American Journal of Public Health, American Public Health Association, vol. 92(11), pages 1761-1767.
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    1. Rebecca D. Kehm & Chrystelle L. Vilfranc & Jasmine A. McDonald & Hui-Chen Wu, 2025. "County-Level Food Insecurity and Hepatocellular Carcinoma Risk: A Cross-Sectional Analysis," IJERPH, MDPI, vol. 22(1), pages 1-14, January.

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