The association among calorie, macronutrient, and micronutrient intake with colorectal cancer: A case-control study.

Autor: Gholamalizadeh M; Cancer Research Center Shahid Beheshti University of Medical Sciences Tehran Iran., Behrad Nasab M; Department of Physical Education & Sport Sciences Faculty of Sport Science Central Tehran Branch Islamic Azad University Tehran Iran., Ahmadzadeh M; Department of Clinical Nutrition and Dietetics Faculty of Nutrition and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran., Doaei S; Cancer Research Center Shahid Beheshti University of Medical Sciences Tehran Iran.; School of Health, Research Center of Health and Environment Guilan University of Medical Sciences Rasht Iran., Jonoush M; Department of Nutrition School of Medicine Mashahd University of Medical Sciences Mashahad Iran., Shekari S; Department of Nutrition, Science and Research Branch Islamic Azad University Tehran Iran., Afsharfar M; Department of Nutrition School of Medicine Zahedan University of Medical Sciences Zahedan Iran., Hosseinzadeh P; Gastrointestinal and liver Diseases Research Center (GLDRC), Iran University of Medical Sciences Tehran Iran., Abbastorki S; Department of Nutrition Faculty of Nutrition Sciences Shiraz University of Medical Sciences Shiraz Iran., Akbari ME; Cancer Research Center Shahid Beheshti University of Medical Sciences Tehran Iran., Hashemi M; Department of Pathology Firoozgar General Hospital Iran University of Medical Sciences Tehran Iran., Omidi S; Department of Health Education and Promotion School of Health Research Center of Health and Environment Guilan University of Medical Sciences Rasht Iran., Vahid F; Nutrition and Health Research Group Department of Population Health Luxembourg Institute of Health Strassen Luxembourg., Mosavi Jarrahi A; School of Medicine Shahid Beheshti University of Medical Sciences Tehran Iran., Lavasani A; Department of Pathology Firoozgar General Hospital Iran University of Medical Sciences Tehran Iran.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2022 Apr 20; Vol. 10 (5), pp. 1527-1536. Date of Electronic Publication: 2022 Apr 20 (Print Publication: 2022).
DOI: 10.1002/fsn3.2775
Abstrakt: The risk of colorectal cancer (CRC) can be influenced by dietary components. This study aims to investigate the association between dietary intake and CRC in Iranian adults. This hospital-based case-control study was performed on 160 patients with CRC and 320 healthy people. General and pathological data were collected through face-to-face interviews. A validated food frequency questionnaire (FFQ) was used to assess the intake of calories, macronutrients, and micronutrients. The case group had a significantly higher intake of calories, carbohydrates, vitamin A, vitamin K, fluoride, and molybdenum and a lower intake of vitamin E, vitamin B1, beta carotene, biotin, folate, magnesium, selenium, manganese, and fiber (all p  < .001). CRC was positively associated with the intake of carbohydrate (OR: 1.01, CI% 1.03-1.01, p  = .001), and vitamin A (OR: 1.009, CI 95% 1.006-1.01, p  = .001) and negatively associated with intake of fiber (OR: 0.67, CI 95% 0.59-0.76, p  = .001), beta carotene (OR: 0.99, CI 95% 0.99-0.99, p  = .001), vitamin E (OR: 0.27, CI 95% 0.15-0.47, p  = .001), folate (OR: 0.98 CI 95% 0.97-0.98, p  = .001), and biotin (OR: 0.83, CI 95% 0.77-0.90, p  = .001). The associations remained significant after adjusting for age and sex. Further adjustments for physical activity, alcohol consumption, and smoking did not change the results. The results identified that the risk of colorectal cancer can be influenced by dietary intake. Further longitudinal studies are needed to confirm these findings and to identify the underlying mechanisms of the effects of dietary components on the risk of colorectal cancer.
(© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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