Abstract
Background: Dietary factors are regarded as an essential influence in changing colorectal cancer (CRC) risk. However, there is no clear conclusion of the relationship between solanaceous vegetables and colorectal cancer at present. The study aimed to evaluate the intake of solanaceous vegetables in relation to colorectal cancer risk among the Northeast Chinese population.Methods: We carried out a hospital-based case-control study in three hospitals in Northeast China from 2009 to 2011. The study finally included 833 patients with CRC and 833 controls matched separately according to age, gender, and city of residence. We applied a structural questionnaire to collect demographic characteristics and dietary information by face-to-face interview and adopted conditional logistic regression to calculate odds ratios (ORs) and 95% confidence intervals (CIs). Stratified analyses were conducted by sex and subsites.Results: There was no obvious correlation between total intake of solanaceous plants and CRC risk. The adjusted OR for the highest quartile and the lowest quartile was 1 (95% CI: 0.68–1.5). Certain types of solanaceous vegetables were negatively associated with the risk of CRC, such as eggplant (OR = 0.42; 95% CI:0.29–0.62) and sweet pepper (OR = 0.48; 95%CI: 0.33–0.7). Potato was found to have a positive correlation with CRC (OR = 1.76; 95% CI: 1.26–2.47). In the stratified analyses by gender, total solanaceous vegetables intake was inversely associated with CRC risk only in men. In the stratified analyses of cancer subsites, no significant association between total solanaceous vegetables intake and CRC risk was found.Conclusion: No findings showed that the intake of total solanaceous vegetables was related to the reduction of CRC risk. However, specific types of solanaceous vegetables indicated an inverse association with CRC risk.
Highlights
Dietary factors are regarded as an essential influence in changing colorectal cancer (CRC) risk
The results indicated that the intakes of total solanaceous vegetables, tomato, eggplant, and sweet pepper were inversely related to CRC risk
The results showed that the intake of the following 20 nutrients of the CRC group was significantly lower than that of the control group, namely protein, fat, dietary fiber, vitamins A, E, C, and B2, folate, niacin, carotene, potassium, magnesium, sodium, calcium, iron, zinc, copper, iodine, manganese, and phosphorus
Summary
Dietary factors are regarded as an essential influence in changing colorectal cancer (CRC) risk. The study aimed to evaluate the intake of solanaceous vegetables in relation to colorectal cancer risk among the Northeast Chinese population. Evidence shows that lifestyles, which include diet, drinking, smoking, physical activity, body mass index (BMI), and sleep are related to the CRC risk [3,4,5,6], while the dietary factors are regarded as a vital source of changing CRC risk. It is commonly found in studies that the intake of red meat, processed meat, animal fat, and sugar may be related to increased CRC risk [7,8,9,10,11,12], while the high consumption of fruits, vegetables, fish, and some nutrients may prevent the development of CRC [13,14,15,16,17]
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