Abstract
With the aim of describing the association between food availability and the mortality rate due to colorectal cancer in the countries of the Americas in 2010, data provided by the International Agency for Research on Cancer and the Food and Agriculture Federation were analyzed in an ecological study. Great variability was observed except in caloric supply. Food availability was abundant for calories, total fats, animal fat, red meat and alcoholic beverages. Availability was critically low for fruits and vegetables in 80% of the countries. The countries with the highest colorectal cancer mortality rates were Uruguay, Barbados, Argentina and Cuba, while those with the lowest rates were Guatemala, Canada, Mexico and Honduras. The strongest relationships were found between colorectal cancer mortality rate and the availability of animal fat, red meat, alcoholic beverages and calories. No protective effect of availability of fruits and vegetables on the colorectal cancer mortality rate was found. It would be advisable to improve the records of tumor incidence and direct ways of evaluating diet to be analyzed in future studies instead of the data used here.
Highlights
El cáncer colorrectal es un problema de salud pública creciente que afecta cada vez más a los países menos desarrollados
data provided by the International Agency for Research
Agriculture Federation were analyzed in an ecological study
Summary
El cáncer colorrectal es un problema de salud pública creciente que afecta cada vez más a los países menos desarrollados. El propósito de este trabajo fue contribuir al conocimiento de la relación entre las disponibilidades alimentarias en países de América y la mortalidad por cáncer colorrectal con un enfoque local considerando que las recomendaciones actuales sobre dieta y cáncer se han realizado estudiando dietas de países de Europa, Asia y América del Norte, principalmente. Dos de cada cinco casos de CCR en el mundo en el año 2008 se produjeron en los países menos desarrollados [...] Alrededor del 75% de los pacientes con CCR son esporádicos, se desarrollan en personas que no presentan antecedentes personales ni hereditarios demostrados de la enfermedad y, por lo tanto, factores dietéticos y ambientales han sido implicados en la etiología. Salud Colectiva | Licencia Creative Commons Reconocimiento — No Comercial 4.0 Internacional | BY - NC
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