The associations of food environment with gastrointestinal cancer outcomes in the United States

• Published in: Journal of surgical oncology 2024-06, Vol.129 (8), p.1490-1500
• Main Authors: Fei‐Zhang, David J., Schellenberg, Samuel J., Bentrem, David J., Wayne, Jeffrey D., Pawlik, Timothy M.
• Format: Article
• Language: English
• Subjects: Aged; Cancer; Esophagus; Ethnicity; Female; Follow-Up Studies; Food; food environment; Food Security - statistics & numerical data; gastrointestinal cancer; Gastrointestinal Neoplasms - epidemiology; Gastrointestinal Neoplasms - mortality; Humans; Male; Middle Aged; Prognosis; SEER Program; social determinants of health; social vulnerability; Survival Rate; United States - epidemiology
• ISSN: 0022-4790; 1096-9098; 1096-9098
• DOI: 10.1002/jso.27656

Background Social conditions and dietary behaviors have been implicated in the rising burden of gastrointestinal cancers (GIC). The “food environment” reflects influences on a community level relative to food availability, nutritional assistance, and social determinants of health. Using the US Department of Agriculture‐Food Environment Atlas (FEA), we sought to characterize the association of food environment on GIC presenting stage and long‐term survival. Methods Patients diagnosed with GIC between 2013 and 2017 were identified using the SEER database. FEA‐scores were based on 282 county‐level food security variables, store‐restaurant availability, SNAP/WIC enrollment, pricing/taxes, and producer vicinity adjusted‐for factors of socioeconomic status, race‐ethnicity, transportation access, and comorbidities. Relative FEA rankings across US counties were averaged into a composite score and assigned to patients by county‐of‐residence. The association of FEA, cancer stage, and survival were analyzed using multiple logistic regression and cox‐proportional hazard models relative to White/non‐White race/ethnicity. Results Among 287,148 patients, the most common GIC‐sites were colon (n = 97,942, 34%), pancreas (n = 49,785, 17.3%), liver (n = 31,098, 11.0%) and esophagus (n = 16,271, 5.7%). A worse food environment was independently associated with increased odds of late‐stage diagnosis (esophageal odds ratio [OR]: 1.03, 95% confidence interval [CI]: 1.01–1.05; hepatic OR: 1.06, 95% CI: 1.03–1.08; pancreatic OR: 1.04, 95% CI: 1.01–1.06) among all patients; in contrast, food environment was associated with colorectal cancer stage among non‐White patients only (OR: 1.04, 95% CI: 1.03‐1.06). Worse food environment was associated with worse 3‐year survival (colon OR: 1.03, 95% CI: 1.01–1.04; hepatic OR: 1.12, 95% CI: 1.08–1.17; gastric OR: 1.07, 95% CI: 1.01–1.13). Similar associations were noted relative to overall survival among the entire cohort (biliary tract hazard ratio [HR]: 1.03, 95% CI: 1.01–1.05; esophageal HR: 1.02, 95% CI: 1.01–1.04; hepatic HR: 1.07, 95% CI: 1.06–1.09; pancreatic HR: 1.04, 95% CI: 1.02–1.05; rectum HR: 1.03, 95% CI: 1.01‐1.04; gastric HR: 1.05, 95% CI: 1.03–1.07), as well as among non‐White patients (biliary HR: 1.04, 95% CI: 1.01‐1.07; colon HR: 1.03, 95% CI: 1.01–1.05; esophageal HR: 1.05, 95% CI: 1.02–1.08; hepatic HR: 1.08, 95% CI: 1.06–1.10) (all p