Colorectal Neoplasm Risk Factors For Case-control Study

Objective:To investigate the relationship between dietary factors and colorectal cancer, and provide the basis for the prevention of colorectal cancer.Method:The use of case-control study, using semi-quantitative food frequency table method to collect499cases of colorectal cancer and506cases in the control of dietary intake. Uniform training of investigators conducted face-to-face questionnaire survey; the survey includes general, habits, hobbies, personal history of illness, a relative of medical history, food frequency table. Analysis of nutrients, dietary phytic acid and dietary fiber intake, dietary habits and colorectal cancer associated.Results:Univariate analysis showed that colorectal cancer and control groups in the passive smoking (OR=9.087,17.001), alcohol (OR=14.899,21.577), intestinal polyps (OR=16.675,29.792) Results proctitis (OR=20.631,23.873), chronic diarrhea (OR=12.869,24.546), ulcerative colitis (OR=7.182,5.002) and first-degree relatives of cancer history (OR=18.667,32.964) there is a statistically significant There was significant difference with the control group in the regular diet (OR=14.418,2.342), the food temperature (OR=21.385,7.432). Different food consumption frequency analysis showed that colon cancer and control groups in weight loss drugs (t=2.941, P<0.01, OR=2.837) side there is statistically significant; there is no correlation between cancer and diet pills. The nutrients Univariate analysis showed that, rectal cancer only in the level of fat intake with the control group (t=2.655, p<0.05), there are also significant difference; colon cancer and control groups in energy, fat, vitamin E, sodium, selenium intake level (t values in the range between2.202to2.601, p <0.05) there was significant difference (OR and95%CI:0.003,0.002-0.008) dietary fiber, insoluble dietary fiber (OR and95%CI,0.005:0.002,0.000), grain, cereal fiber (OR and95%CI:0.279,0.1730.451), phytic acid (OR and95%CI:0.617,0.434-0.878) between the occurrence of colorectal cancer, there are significant relevance;, cereal fiber (OR=0.309) and colorectal cancer association weakened after adjustment phytic acid. Multivariate analysis into the the colon regression model energy (OR=4.373), selenium (OR=0.972), vitamin E (OR=0.941), grain, cereal fiber (OR=0.240), fruit fiber (OR=0.221), insoluble dietary fiber (OR=0.052) and phytic acid (OR=0.486), colon cancer and fruit fiber (OR=0.221,95%CI:0.051-0.966) correlation between colon cancer protective factors, and rectum There is no association between cancer; rectal cancer regression model fat (OR=1.008), phytic acid (OR=0.513), grain, cereal fiber (OR=0.914) and insoluble dietary fiber (OR=0.066).Conclusion:Deep-fried pickled food, expired foods and corruption fruits risk factors for colorectal cancer, was no association between smoking, drinking, and other factors and colorectal cancer. Adequate intake of fruits and vegetables are protective factors for colorectal cancer. Excessive intake of fat may increase the risk of colorectal cancer occurred. Adequate intake of vitamin E may reduce the risk of colon cancer. Excessive intake of salt may increase the risk of colorectal cancer occur, adequate intake of selenium may reduce colon cancer risk. Phytic acid, cereal fiber, insoluble dietary fiber are protective factors of colorectal carcinogenesis; fruit fiber on colon cancer protective effect of grain, cereal fiber.