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Risk of Colorectal Cancer in a Brazilian Population is Differentially Associated with the Intake of Processed Meat and Vitamin E.
Alves Ribeiro, Radmila Raiani; Rolim de Brito, Isabella; Andrade Souza, Karolline; de Castro Souza, Larissa; Almeida de Oliveira, Tiago; Weller, Mathias.
Afiliação
  • Alves Ribeiro RR; Post Graduate Program in Public Health, State University of Paraíba (UEPB), Campina Grande, Paraíba, Brazil.
  • Rolim de Brito I; Post Graduate Program in Public Health, State University of Paraíba (UEPB), Campina Grande, Paraíba, Brazil.
  • Andrade Souza K; Department of Nutrition, University Centre FACISA (UNIFACISA), Campina Grande, Paraíba, Brazil.
  • de Castro Souza L; Department of Nutrition, University Centre FACISA (UNIFACISA), Campina Grande, Paraíba, Brazil.
  • Almeida de Oliveira T; Department of Statistics, State University of Paraíba (UEPB), Campina Grande, Paraíba, Brazil.
  • Weller M; Post Graduate Program in Public Health, State University of Paraíba (UEPB), Campina Grande, Paraíba, Brazil.
Nutr Cancer ; 74(3): 820-829, 2022.
Article em En | MEDLINE | ID: mdl-33998355
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 (p < 0.010). Consumption of eggs decreased the chance by 0.1% per gram (OR = 0.999; 95% CI: 0.998-1.000; p < 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 (p < 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 (p < 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 (p < 0.010; p < 0.010), respectively.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Neoplasias Colorretais / Dieta Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Humans País/Região como assunto: America do sul / Brasil Idioma: En Revista: Nutr Cancer Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Neoplasias Colorretais / Dieta Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Humans País/Região como assunto: America do sul / Brasil Idioma: En Revista: Nutr Cancer Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos