Table 3 Awareness of attributable fraction of cancer causes among the Japanese general population
| Â | Total | Men | Women | |||
|---|---|---|---|---|---|---|
| Â | Mean % | (95%CI) | Mean % | (95%CI) | Mean % | (95%CI) |
Preventable fraction of cancer (%) by eliminating: | Â | Â | Â | Â | Â | Â |
   Cancer-causing viral and bacterial infection | 51.3 | (49.5- 53.0) | 48.7 | (46.1- 51.3) | 53.4 | (51.1- 55.6) |
   Tobacco smoking | 43.0 | (41.6- 44.4) | 40.1 | (38.1- 42.2) | 45.4 | (43.6- 47.3) |
   Stress | 39.0 | (37.6- 40.4) | 35.8 | (33.7- 37.9) | 41.6 | (39.7- 43.5) |
   Endocrine-disrupting chemicals | 37.1 | (35.7- 38.5) | 34.9 | (32.8- 37.0) | 38.9 | (37.1- 40.8) |
   Occupational exposure | 36.0 | (34.5- 37.4) | 33.2 | (31.1- 35.4) | 38.2 | (36.3- 40.2) |
   Air pollution | 34.7 | (33.4- 36.0) | 32.5 | (30.5- 34.5) | 36.6 | (34.7- 38.4) |
   Food additives and pesticides | 31.4 | (30.2- 32.7) | 28.7 | (26.9- 30.5) | 33.7 | (32.0- 35.4) |
   Unbalanced diet | 28.8 | (27.6- 30.0) | 26.1 | (24.4- 27.7) | 31.0 | (29.4- 32.7) |
   Obesity | 28.2 | (27.0- 29.4) | 25.4 | (23.6- 27.1) | 30.6 | (28.9- 32.3) |
   Physical inactivity | 26.0 | (24.8- 27.1) | 23.8 | (22.1- 25.5) | 27.8 | (26.2- 29.4) |
   Alcohol drinking | 21.7 | (20.7- 22.7) | 19.2 | (17.8- 20.6) | 23.7 | (22.3- 25.1) |
   Charred fish and meat | 21.4 | (20.3- 22.5) | 20.1 | (18.4- 21.8) | 22.5 | (21.0- 23.9) |
Fraction of cancer genetically determined (%) | 31.5 | (30.2- 32.9) | 32.0 | (30.0- 34.1) | 31.1 | (29.4- 32.8) |
Fraction of cancer preventable by improving lifestyle (%) | 35.5 | (34.6- 36.5) | 33.7 | (32.3- 35.2) | 37.0 | (35.7- 38.3) |