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Risk of Colorectal Cancer in a Brazilian Population is Differentially Associated with the Intake of Processed Meat and Vitamin E. | LitMetric

AI Article Synopsis

  • - The study analyzed diet-related factors associated with increasing colorectal cancer (CRC) rates in Northeast Brazil by comparing 64 CRC patients with 123 controls using a food frequency questionnaire.
  • - Results showed that each gram of processed meat consumed per week increased CRC risk by 0.2%, while egg consumption and using oil for cooking decreased the risk by 0.1% and 1.8%, respectively.
  • - Additionally, higher weekly intake of vitamin E reduced CRC risk by 16.8%, while smoking significantly increased the chance of developing CRC, with odds ratios indicating a much higher risk for smokers in both dietary models.

Article Abstract

The incidence and mortality rates of colorectal cancer (CRC) in Northeast Brazil are increasing. To study the association between CRC and diet, data were obtained from 64 patients with CRC and 123 sex- and age-matched controls. The dietary details were recorded using a validated food frequency questionnaire. Nutrient intake was calculated using Dietsys software (National Cancer Institute, Maryland, USA). In a binary logistic regression model of dietary components (model 1), the chance of CRC increased by 0.2% (odds ratio [OR] = 1.002; 95% confidence interval [CI]: 1.000-1.004) for each gram of processed meat intake per week ( < 0.010). Consumption of eggs decreased the chance by 0.1% per gram (OR = 0.999; 95% CI: 0.998-1.000;  < 0.050). The use of oil (including olive oil) for served food decreased the chance by 1.8% (OR = 0.982; 95% CI: 0.970-0.992) for each time consumed ( < 0.010). In a model of nutritional factors (model 2), intake of vitamin E decreased the chance by 16.8% (OR = 0.832; 95% CI: 0.725-0.940) for each milligram intake per week ( < 0.010). In model 1 and 2 smoking increased the chance of CRC by 10.294 (95%CI: 4.240-27.670) and 2.496 (95% CI: 1.425-3.566) times ( < 0.010;  < 0.010), respectively.

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Source
http://dx.doi.org/10.1080/01635581.2021.1926519DOI Listing

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