Document Type : Original Article
national research center
IRSR ASU Egypt
Background: Cancer has a complicated etiology, and the risk factors for cancer are ingrained in genetics and environment. Globally, an estimated 19.3 million new cancer cases and approximately 10 million cancer deaths occurred in 2020. Female breast cancer has surpassed lung cancer as the most commonly diagnosed cancer (11.7%), followed by lung (11.4%) and colorectal cancer (10.0%) in the third place. Colorectal Cancer (CRC) is associated with the population dietary and lifestyle factors.
Aim: determine dietary risk factors of CRC in patients
Study the relation between lifestyle factors and development of CRC.
Methods: Study included 60 CRC patients and 60 control subjects matched by age and sex. Interview questionnaire Data was collected through an electronic questionnaire, including questions about socio-demographic data, medical data concerning dietary and lifestyle factors.
Results: The most significant dietary and lifestyle CRC risk factors were higher consumption of red meat, preserved food, spicy foods, processed meat, soft drink and smoking. The most significant protective factors were physical activity, higher consumption of fruits and vegetable, high rich diet, fresh fish and fruit juice.
Conclusion: This study provides strong evidence that lifestyle and dietary modification are important factors in the prevention of colorectal cancer.
colorectal cancer, risk factors, life style, diet