Document Type : Original Article
Authors
1
MSc Student, Department of Statistics and Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran..
2
Associate Professor, Department of Statistic and Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
3
Associate Professor, Department of Statistic and Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
4
Associate Professor, Department of Internal Medicine, School Of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract
Background: Colorectal cancer is one of the most common gastrointestinal cancers accounting for about 10 percent of cancer-related mortalities. The present study was performed in order to investigate the relationship between nutritional factors and colorectal cancer risk in the population of Yazd, Iran. Methods:This case-control study was conducted on 60 patients with colorectal cancer and 120 healthy individuals in Yazd city. Data were collected by using a researcher-made questionnaire and based on interviews with patients and controls. Data analysis was done through SPSS16 and using Chi-square test and Logistic regression. Results: The mean age of subjects in case and control groups was respectively 58.4 ± 16.4 and 58.3 ± 16.4 years. According to the results of logistic regression, high consumption of red meat, fried foods and low consumption of fruits were the significant predictors of colorectal cancer; so that consumption of red meat or fried food 4 times or more per week and consumption of 1 unit or less fruit per day increased the risk of colorectal cancer by 7.4, 17.8 and 8.3 times, respectively. Conclusion: Results showed that dietary factors such as consumption of fried foods and red meat and also inadequate consumption of fruit can act as risk factors for colorectal cancer.Therefore, adequate dietary planning should be considered for the prevention of colorectal cancer.
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