Doctor of Philosophy, The Ohio State University, 2022, Human Ecology: Human Nutrition
Approximately 48 million people, per year, are estimated to contract some form of foodborne disease[1], but foodborne infection is a risk which can be mitigated with appropriate food safety behaviors. [2]. Cancer patients experience a compromised immune system, both due to the mechanisms of cancer and due to the means by which treatments for cancer act upon the body[3]. This means that patients receiving treatment are at significantly higher risk of acquiring a foodborne infection than people living without cancer[4], and the Centers for Disease Control (CDC) has issued specialized guidelines for immunocompromised people [5]. Currently, approximately 5% of the US population are cancer survivors, with the raw number anticipated to increase from the current 16.9 million to 22.2 million, by 2030[6].
A person's risk of developing foodborne disease depends on a number of factors related to the host, their environment, and the pathogen is question. In 1998, Coleman et al. posited the design of the Disease Triangle, a framework whereby microbial risk analysis could be performed by assessing the host, pathogen, and environment[7]; an updated version of this model, now called the Health Triangle, expands upon what, explicitly, might be controlled within each of these three categories[8]. Environmental factors include aspects such as diet, nutrition, exposure (i.e., through air, occupational exposure, and the indoor/outdoor environment). Host factors depend on the general host of the health, with factors such as age, genetics, immune system, and underlying illness being harder or even impossible to change. Coleman et al. add a third aspect to the Health Triangle, which includes the microbiota and modulators. Use of antibiotics, chemotherapy, fecal transplants, and pre-, pro-, and syn-biotics can all impact the microbiome, and some can be modulated with diet or treatment.
By performing appropriate food safety behaviors, cancer patients are able to decrease their ris (open full item for complete abstract)
Committee: Sanja Ilic (Advisor); Tonya Orchard (Committee Member); Ellen Evans (Committee Member); Dayssy Diaz Pardo (Committee Member); Irene Hatsu (Committee Member)
Subjects: Behavioral Sciences; Biology; Health Education; Health Sciences; Microbiology; Nutrition