Open Access Peer-reviewed Research Article

Nutritional habits and lifestyle in a population of cancer patients in the south of Italy

Main Article Content

Rita Mauro
Maria Capellupo
Gianluca Raffaele
Nicola Pelle
Antonio Gallucci
Stefano Molica
Rosanna Mirabelli
Antonio Mole
Francesco Talarico corresponding author


The research involved a sample of 150 patients with a diagnosis of cancer, with the aim of assessing food habits and lifestyle. Smoking, physical activity and diet have been observed so as to seek for possible correlation with cancer. Patients involved had different types of cancer: data regarding correlation between diet and gastrointestinal cancer have been specifically assessed. Surprisingly, most patients, who declared to follow Mediterranean diet, instead, by actually analysing type and quantities of specific food , followed a different pattern. Therefore, in a population of South of Italy, one of the places which gave birth to Mediterranean diet, the protective effect of this kind of diet against many diseases is now at risk. Furthermore, a statistically significant correlation between nutritional pattern and gastrointestinal cancer has been found.

prevention, nutrition, Mediterranean diet

Article Details

How to Cite
Mauro, R., Capellupo, M., Raffaele, G., Pelle, N., Gallucci, A., Molica, S., Mirabelli, R., Mole, A., & Talarico, F. (2019). Nutritional habits and lifestyle in a population of cancer patients in the south of Italy. Advances in Health and Behavior, 2(2), 79-84.


  1. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione INRAN. Linee Guida per una Sana Alimentazione Italiana, 2003.
  2. Nelson JK, Moxness KE, Jensen MD, et al. Mayo clinic diet manual: a handbook of nutrition practices (No. Ed. 7). Mosby-Year Book, Inc., 1994.
  3. Proceedings of the conference “La Dieta Mediterranea come Modello di Dieta Sostenibile” organized by Ciiscam (Centro Interuniversitario Internazionale per lo Studio delle Culture Alimentari Mediterranee), INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) et al. Parma, Italy, 2009.
  4. Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncology, 2015, 16(16): 1599-1600.
  5. Mariani Costantini A, Cannella C and Tomassi G. Livelli di assunzione di riferimento di Nutrienti ed energia per la popolazione italiana, 4th revision. Alimentazione e nutrizione umana, Il Pensiero Scientifico Editore, 2014.