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Awadelkarim, K.D, Aceto G., Veschi, S., Elhaj, A., Morgano, A., Mohamedani, A.A., Eltayeb, E.A., Abuidris, D., Di Gioacchino, M., Battista, P., Verginelli, F., Cama, A., Elwali, N.E. and Mariani-Costantini, R. (2007) BRAC1 and BRAC2 status in a Central Sudanese series of breast cancer patients: Interactions with genetic, ethnic and reproductive factors. Breast Cancer Research Treatment, 102, 189-199. doi:10.1007/s10549-006-9303-z

has been cited by the following article:

• TITLE: Diet-nutrition-related cancer prevention knowledge and beliefs of Sudanese in Khartoum: A descriptive study

  AUTHORS: Adelia Bovell-Benjamin, Essam Elmubarak

  KEYWORDS: Food and Nutrition Knowledge; Cancer Prevention; Dietary Beliefs; Food Preferences; Food Practices and Purchasing Patterns

  JOURNAL NAME: Open Journal of Preventive Medicine, Vol.3 No.3, June 14, 2013

  ABSTRACT: Cancer appears to pose a major threat to the health of the Sudanese population. It is the third leading cause of death in the Sudan after malaria and pneumonia, accounting for 5% of all deaths. In 2005, approximately 22,000 people in the Sudan died from cancer and 17,000 of these people were less than 70 years old. This study was designed to: 1) assess nutrition knowledge and selected dietary beliefs related to cancer in Sudanese residing in Khartoum; 2) identify perceived barriers to the adoption of eating behaviors consistent with those recommended for cancer prevention; and 3) describe the food preferences and dietary practices in Sudanese residing in Khartoum. An interviewer-administered questionnaire elicited demographic information, cancer-related food and nutrition knowledge, food preferences, selected dietary beliefs, barriers to healthy eating and food practices from 182 participants between the ages of 18 and 35 years. More than 50% of females and males correctly identified the food lowest in fiber from a given list. Respondents were knowledgeable about the fat content of their traditional foods, but unaware of the different types of fat. Only 8.8% of the respondents thought that consumption of fruits and vegetables reduced cancer risk. Resondents perceived nutritionists as the most reliable source of information about nutrition and cancer, and the media as the best source of information on nutrition and healthy cooking. “Samin”, feta cheese, a variety of stews, “Zalabia”, lean meat, brown bread, sesame oil, dried okra, fried fish, and chicken were described as preferred food items by respondents. Daily salt/ sodium intake was described by 44% and 39% of the male and female respondents, respectively, as “high” (>2400 mg/day). The findings of this study have clear implications for aggressive nutrition education intervention programs with emphasis on the traditional foods of the Sudan.