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Risk factors for the development of colorectal carcinoma:A case control study from South India

World Journal of Gastrointestinal Oncology 2016年第2期8卷 207-214页

作者： santhana krishnan iswarya Kariyarath Cheriyath Premarajan Sitanshu Sekhar Kar Sathasivam Suresh Kumar Vikram Kate departments of preventive and social medicine jawaharlal institute of postgraduate medical education and researchPondicherry 605006India department of surgery jawaharlal institute of postgraduate medical education and researchPondicherry 605006India

AIM:To study the association of colorectal carcinoma(CRC) with diet,smoking,alcohol,physical activity,body mass index,family history and ***: All consecutive patients with CRC confirmed by histopathology diagnosis were included. Age(±5 years) and gender matched controls were selected among the patients admitted in surgery ward for various conditions without any co-existing malignancy. Food frequency questionnaire(FFQ) was developed and validated after pretesting by investigator trained in data col ection techniques. Cases and controls were interviewed ensuring privacy,in similar interview setting,with same duration of time for both cases and controls without any leading question. Biological variables like family history of CRC in first degree relatives,history of diabetes mellitus; behavioral factors like tobacco use both smoking and smokeless form,alcohol consumption and physical activity were recorded. Dietary details were recorded using a FFQ consisting 29 food items with seven categories. Analysis was done using appropriate statistical ***: Ninety-four histopathologically confirmed cases of CRC and equal number of age and gender matched controls treated over a period of two years were studied. Age distribution,mean age,male to female ratio,education level and socioeconomic status were similar in cases and controls. Intake of food items was categorized into tertile due to skewed distribution of subjects as per recommended cut off for consumption of food item. On univariate analysis red meat [OR=7.4(2.935-18.732)],egg [OR=5.1(2.26-11.36)],fish,fried food and oil consumption were found to be risk factors for CRC. On multivariate analysis red meat consumption of more than 2-3 times a month(OR=5.4; 95%CI:1.55-19.05) and egg consumption of more than 2-3 times a week(OR = 3.67; 95%CI:1.23-9.35) were found to be independent risk factors for the development of ***: Egg and red meat consumption found to be independent risk factors for C

关键词： Dietary factors Smoking Rectal cancer Redmeat Colorectal malignancy

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