Zhongyao Li, a doctoral student in the Nutrition Epidemiology and Data Science program, has received an Oncology Nutrition Dietetic Practice Group Research Grant for her project “Ultra-Processed Food Consumptions and Breast Cancer Risk and Mortality in Two Large Prospective Cohort Studies.”
Research Grant Awarded to Zhongyao Li
In this study, Zhongyao aims to examine the association between ultra-processed food consumption and the risk of developing breast cancer among participants, as well as risk of mortality among breast cancer survivors in the Nurses’ Health Study (NHS) and NHS II.
"Accumulating evidence supports a strong link between ultra-processed food consumption and risks of obesity, type 2 diabetes, and cardiovascular diseases," said Zhongyao. "Breast cancer is the most commonly diagnosed cancer among women in the United States and worldwide. However, the role of ultra-processed food consumption in cancer risk and mortality has not been adequately studied."
Americans consume more than half of their daily calories from ultra-processed foods, the consumption of which continues to rise in American diets. These investigations will generate important evidence to inform the development of nutrition guidelines for breast cancer prevention and control.
Associate Professor and Chair of the Division of Nutrition Epidemiology and Data Science, Dr. Fang Fang Zhang praised Li's work, and commented on the wealth of opportunities available to Friedman School students. "At the Friedman School, students stand at the forefront of scientific research that holds profound implications for public health policy and clinical practice. We are committed to fostering an environment where students can pursue their research interests, conduct rigorous investigations, and produce high-quality scholarship."