The Role of Dietary Patterns in the Development Of Colorectal Cancer a Case-Control
DOI:
https://doi.org/10.62497/IRABCS.2024.49Keywords:
Colorectal Cancer, dietary patterns, red meat,processed meat, fiber,fruits,vegetables,whole grain,case-control study, public healthAbstract
Introduction: Food is one modifiable risk factor for colorectal cancer (CRC), a disease that is a significant cause of cancer-related mortality as well as morbidity worldwide. In a case-control research carried out at the Pakistan Institute of Medical Sciences (PIMS), Islamabad, this study examines food habits and CRC risk.
Methodology: Eighty-four people—42 CRC patients and 42 controls—participated in a case-control research. Dietary consumption was quantified using a validated food frequency questionnaire (FFQ). Using logistic regression analysis, relationships between eating habits and CRC risk were identified after accounting for pertinent variables.
Results: There were notable variations in the food habits of the patients and controls. Compared to controls (2.8 and 1.9 servings/week, respectively; p < 0.001), CRC patients reported consuming more red meat (5.3 servings/week) and processed meat (4.1 servings/week). On the other hand, CRC patients ate fewer whole grains ‘(1.4 servings/day vs. 2.1 servings/day; p < 0.001), fruits (1.6 servings/day vs. 2.3 servings/day; p = 0.002), vegetables (2.0 servings/day vs. 3.4 servings/day; p < 0.001), and fiber (18.2 g/day vs. 25.6 g/day; p < 0.001)’.
Conclusion: The risk of CRC is greatly influenced by dietary choices. Consuming more red and processed meat raises the risk of CRC; however, consuming more fiber, fruit, vegetables, and whole grains protects against the disease. Encouraging better eating practices may reduce the occurrence of CRC and enhance general health.
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Copyright (c) 2024 Dr. Jaweria Farman, Dr. Yasar Umar Khan*, Dr.Muhammad Abbas, Dr.Afnan Ali Shah, Dr.Sarbaz Islam Khattack, Dr. Asif Ur Rehman (Author)
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