The association between diet and the probability of colorectal cancer among the population of Perm krai: epidemiological study
AbstractColorectal cancer (CRC) is one of the main causes of morbidity and mortality among all malignant tumors both in the world and in Russia. The purpose of the research was to study the association between diet and the probability of CRC in Perm Krai. The epidemiological analytical case-control study was performed. The questionnaire survey included 191 histologically proved colorectal cancer cases and 200 healthy individuals with excluded CRC by the results of colonoscopy. The surveyed groups were spread evenly by sex, age, ethnicity, place of residence and smoking (p>0.05). The odds to determine the following factors were higher in case group: diet including fried foods (OR=2.45, 95% CI: 1.58-3.80, p<0.0001), bread more 100 g per day (OR=1.72, 95% CI: 1.72-2.60, р=0.005), over-salted food (OR=1.97, 95% CI: 1.27-3.04, p=0.001), consumption of spicy foods (OR=2.82, 95% CI: 1.59-5.13, p<0.0001) and dairy products less than 500 g per week (OR=3.94, 95% CI: 2.60-5.97, p<0.0001). The odds to determine the following factors were higher in control group: an exclusion of processed (OR=0.45, 95% CI: 0.28-0.70, p<0.0001) and red meat (OR=0.19, 95% CI: 0.05-0.51, p<0.0001). Consequently, at the present study the diet factors that have a higher rate in group of CRC patient's compared to healthy individuals have been determined. This requires to study interaction between diet, another environmental and genetic factors.
Keywords:colorectal cancer, diet, risk factors, case-control study