Palma Juanta, Jasen Anggellino

Pengaruh Pola Makanan Gorengan dan Makanan Panggang terhadap Tingkat Insidensi Kanker di Kalangan Usia Remaja dan Dewasa Muda

Introduction

Pengaruh pola makanan gorengan dan makanan panggang terhadap tingkat insidensi kanker di kalangan usia remaja dan dewasa muda. Studi ini menganalisis pengaruh pola konsumsi makanan gorengan dan panggang terhadap insidensi kanker pada remaja dan dewasa muda. Temukan risiko kebiasaan makan tidak sehat & pentingnya edukasi gizi.

Abstract

This study aims to analyze the influence of fried and grilled food consumption patterns on the incidence of cancer among adolescents and young adults. Data were collected from 100 respondents using a structured questionnaire and purposive sampling method. Logistic regression analysis was employed to identify the relationship between unhealthy eating habits, such as consuming fried and grilled foods, and the potential risk of cancer incidence. The findings reveal that the consumption patterns of fried and grilled foods significantly contribute to the increased risk of cancer, with frequent use of reused cooking oil and grilled food consumption emerging as dominant factors. These results align with the Theory of Biological Balance, which posits that biological imbalance caused by the intake of harmful substances, such as acrylamide and PAHs, can elevate the risk of carcinogenesis. This study highlights the urgent need for nutritional education and the promotion of healthy eating habits to reduce exposure to carcinogenic substances, particularly among adolescents and young adults, to prevent future cancer cases.

Review

This study addresses a highly relevant and timely public health concern: the potential link between common dietary habits, specifically the consumption of fried and grilled foods, and cancer incidence among adolescents and young adults. The authors utilized a structured questionnaire with 100 respondents, employing purposive sampling and logistic regression analysis to investigate this relationship. The central finding indicates a significant contribution of these consumption patterns to an increased risk of cancer, with particular emphasis on the frequent use of reused cooking oil and grilled food consumption as dominant risk factors. This investigation is well-grounded theoretically, aligning its findings with the Theory of Biological Balance, which attributes carcinogenic risk to biological imbalances induced by harmful substances like acrylamide and PAHs. The study's strength lies in its focus on a critical demographic—adolescents and young adults—who are establishing lifelong dietary habits, and its clear linkage to established theoretical frameworks regarding carcinogenesis. The application of logistic regression is appropriate for analyzing risk factors. However, several methodological aspects warrant critical consideration. The sample size of 100 respondents, while allowing for initial insights, is relatively small for drawing definitive conclusions about cancer incidence across a population, potentially limiting the generalizability of the findings. Furthermore, the reliance on self-reported data via a structured questionnaire introduces the possibility of recall bias, which could affect the accuracy of reported consumption patterns. It is also unclear how "cancer incidence" was determined, as establishing a diagnosis typically requires clinical verification, which is not mentioned in the abstract. While the study identifies significant associations, the cross-sectional nature (implied) of the data collection makes it challenging to infer direct causality rather than mere correlation, particularly given the multi-factorial etiology of cancer. Overall, this study provides a valuable preliminary contribution to understanding the dietary risk factors for cancer in a vulnerable age group. It effectively highlights the urgent need for public health interventions, particularly nutritional education campaigns aimed at promoting healthier eating habits and raising awareness about the dangers of certain cooking practices. For future research, it would be highly beneficial to employ a larger, more diverse sample to enhance generalizability, perhaps utilizing a longitudinal design to observe dietary patterns and cancer development over time. Integrating biochemical markers or more objective measures of dietary intake, alongside clinical verification of cancer diagnoses, would also significantly strengthen the evidence base. Addressing these points would transform this insightful preliminary study into a more definitive and impactful contribution to the field of nutritional epidemiology and cancer prevention.

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