Colorectal Cancer Nutritional Risk Factors: A Population Based Case-Control Study

Background: Colorectal cancer (CRC) is the third common malignancy all over the world. Modern life styles affecting nutritional habits have been providing a potential impact on CRC. This study aims to assess the nutritional characteristics in CRC patients of Golestan province, Northeast of Iran. Methods: All incident CRC cases (N=47) in northeast of Iran (2004-2005) and a matched number of healthy persons were selected as cases and controls respectively. The subjects filled the Questionnaires containing socio-demographic and nutritional characteristics (FFQ). Results: Data analysis showed that Total Energy Expenditure (TEE) higher than 1837.5 Kcal/ day (first quartile of TEE) was significantly related to CRC risk (OR= 3.8; 95% Cl:l.2-ll.3); no other relationship was reported. Conclusions: Findings suggested that higher levels of total energy expenditure may increase the risk of CRC about 4-fold. We also found that there are relationships between CRC and high fat diets or cooking methods. Nutritional interventions should be considered as an important part in colorectal cancer prevention programs.