Abstract
BackgroundHigh meat intake and low consumption of vegetables, fruits and whole grains have been associated with increased risk of colorectal cancer in some relevant cohort studies conducted in distinct ethnic populations. The role of the dietary pattern on the risk of sporadic colorectal adenocarcinoma (SCA) in Brazil is unknown; therefore, it was the aim of the present study.MethodsThe dietary patterns of 169 patients with SCA and 101 controls were analysed by food frequency recall. Crude odds ratios were calculated and given within 95 % confidence intervals.ResultsPatients reported higher average intakes of beef (32.0 ± 1.8 versus 23.7 ± 1.6, P = 0.0069), chicken (18.1 ± 0.9 versus 12.2 ± 0.8, P = 0.0002), and pork (8.9 ± 0.9 versus 3.4 ± 0.5, P < 0.0001). These individuals had a 1.025, 1.069, and 1.121-fold increased risk of SCA.Similar consumption of fish, vegetables, fruits and whole grains was reported by patients and controls.ConclusionsMeat consumption is greater in patients with SCA in the Brazilian population. Considering the study population – characterized by ethnic heterogeneity –, the environmental factor related to food habits may be associated with higher incidence of this disease in Brazil.
Highlights
High meat intake and low consumption of vegetables, fruits and whole grains have been associated with increased risk of colorectal cancer in some relevant cohort studies conducted in distinct ethnic populations
High red meat intake and low consumption of vegetables, fruits and whole grains have been associated with increased risk [4,5,6,7,8,9,10,11], and low red meat intake and high consumption of vegetables, fruits and whole grains [11,12,13] or
It seemed interesting to evaluate the influence of dietary patterns on the risk of sporadic colorectal adenocarcinoma (SCA) in an ethnically heterogeneous population
Summary
Patients reported higher intakes of beef, chicken, and pork than controls. Vegetables, fruits and whole grains were referred by patients and controls. An increased risk of SCA was associated with higher intakes of meat. Individuals with higher intakes of beef, chicken, and pork had a 1.025, 1.069, and 1.121-fold increased risk of disease when compared with controls
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