The study, conducted by researchers at Tuft’s Friedman School of Nutrition Science and Policy, found that in 2015 over 80,000 new cancer cases were associated with low whole-grain intake, low dairy intake, high intake of processed meats and red meat, low fruit and vegetable intake, and high intake of sugary beverages. Low whole-grain intake was the dietary factor most strongly associated with a higher cancer risk, according to the study. Cancers most associated with diet were colorectal cancers, followed by cancer of the mouth and throat. Researchers also found that diet was responsible for higher rates of cancers among racial minorities in the U.S., including African Americans and Latinos, compared to white people.