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Research: RAVASCO and co-authors,
Listed in Issue 125
Abstract
RAVASCO and co-authors, Unit of Nutrition and Metabolism, Institute of Molecular Medicine, Faculty of Medicine, University of Lisbon, Avenida Prof. Egas Moniz 1649-028 Lisboa, Portugal, have correlated nutrition and colon cancer in a Portuguese population.
Background
Food and nutrition as major causes of colorectal cancer are still debated. This cross-sectional study in a Portuguese population aimed to characterize and identify "high-risk" diets/life-styles and explore their associations with colorectal cancer.
Methodology
In 70 colorectal cancer patients and 70 sex and age-matched controls, diet history and detailed nutrient intake, alcohol, smoking, physical activity, co-morbidities and body mass index were evaluated. Age-adjusted Relative Risks were calculated, Proportional Hazards models adjusted the analysis for multiple risk factors.
Results
Smoking was a risk factor (1.90). Increased colorectal cancer risk regarding the lowest vs the highest intake quartile emerged for: vitamin B12 (3.41), cholesterol (3.15), total fat (2.87), saturated fat (1.98), animal protein (1.95), total calories (1.85), alcohol (1.70), iron (1.49), refined carbohydrates (1.39). Reduced colorectal cancer risk for the highest vs the lowest intake quartile was found for: n-3 fatty acids (0.10), insoluble fibre/folate (0.15), flavonoids/vitamin E (0.25), isoflavones/ beta-carotene (0.30), selenium (0.36), copper (0.41), vitamin B6 (0.46).
Conclusion
The results corroborate well-established risk factors and identify emergent nutrients.
References
Ravasco P, Monteiro-Grillo I, Marques Vidal P, Camilo ME. Nutritional risks and colorectal cancer in a Portuguese population. Nutricion Hospitalaria 20 (3): 165-172, May-Jun 2005.
