The Nutritional Intakes of the Colorectal Cancer Patients in Daegu, Kyungpook Area Korea.
- Author:
Soo Won SUH
1
;
Bo Kyung KOO
;
Su Han JEON
;
Hye Sung LEE
Author Information
1. Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea. suwsuh@chol.com
- Publication Type:Original Article
- Keywords:
colorectal cancer;
food consumption survey;
food frequency questionnaire;
nutrient intake;
dietary risk factor
- MeSH:
Agaricales;
Animals;
Calcium;
Edible Grain;
Cholesterol;
Colorectal Neoplasms*;
Daegu*;
Dietary Fiber;
Education;
Eggs;
Energy Intake;
Fruit;
Gastrointestinal Diseases;
Gyeongsangbuk-do*;
Healthy Volunteers;
Humans;
Iron;
Korea*;
Meat;
Oils;
Orthopedics;
Ovum;
Risk Factors;
Solanum tuberosum;
Surveys and Questionnaires;
Vegetables;
Vitamin A
- From:The Korean Journal of Nutrition
2005;38(9):717-738
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The present study was conducted to analyze the status of food and nutrients intakes of the colorectal cancer patients in the Daegu.Kyungpook area and to find dietary risk factors related to the occurrence of colorectal cancer in this community. The case subjects (123) were selected from the patients recently diagnosed as colorectal cancer at Kyungpook National University Hospital, the control subjects (182) were selected from the patients of the Department of Orthopedic Surgery at the same hospital and from the healthy volunteers who did not have any gastrointestinal diseases. The food consumption survey was done by individual interviews using semi-quantitative food frequency questionnaire and nutrients intakes were analysed by CAN program. The results of the study suggested that dietary factors which are speculated as the risk factors of colorectal cancer in Daegu.Kyungpook area were high consumption of cereals and oils, low consumption of fruits and mushrooms, high consumption of energy and fat, especially animal fat, low consumption of dietary fiber, high percentage of energy intake from cereals and potatoes, high intakes of protein, fat, vitamin A and cholesterol from egg, low intake of calcium from vegetables, and high intake of iron from meats and eggs. These findings might be useful for the nutrition education to prevent colorectal cancer in the community. However it is recommended to conduct more extensive and systematic survey to reconfirm these dietary risk factors under taking into consideration of the dietary characteristics in this region.
