Acta Scientific Nutritional Health

Research ArticleVolume 2 Issue 9

Association between Diet and Tumor Progression in Patients with Colorectal Cancer

Mei-Yu Tu1 and Tsair-Wei Chien2,3*

1 Department of Nutrition, Chi Mei Medical Center, Tainan, Taiwan
2 Department of Hospital and Health Care Administration, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
3 Research Department, Chi Mei Medical Center, Tainan, Taiwan

*Corresponding Author: Tsair-Wei Chien, Department of Hospital and Health Care Administration, Chia Nan University of Pharmacy and Science and Research Department, Chi Mei Medical Center, Tainan, Taiwan.

Received: July 14, 2018; Published: August 16, 2018

Citation: Mei-Yu Tu and Tsair-Wei Chien. “Association between Diet and Tumor Progression in Patients with Colorectal Cancer". Acta Scientific Nutritional Health 2.9 (2018).

Abstract

  We recruited potential participants between 2006 and 2009. A food frequency questionnaire (FFQ) was used to assess each participant’s habitual diet during the previous year and to record their experience with food items and their components associated with colorectal cancer. We designed a 90 - 60 (participants-food items) metric to measure participants’ consumption of food items relative to the Taiwan food and nutrition-database guidelines. Exploratory factor analysis was used to determine the types of diets. There was a significant difference in the consumption of 17 food items between the two study groups. The levels of fatty acids, fiber, and calcium explained 92.1% of the variance. The consumption of the fatty acid intake is associated with the risk of colorectal cancer (OR = 1.09; 95% CI = 1.01 - 1.18; p < 0.05). The fruit fiber can reduce the risk of developing cancer (OR = 0.84; 95% CI = 0.74 - 0.95; p < 0.05). The calcium consumption such as milk intake can be helpful to people preventing from colorectal cancer. Colorectal cancer patients should be concerned about their daily diet because high-fat, low-fiber, and low-calcium diets might be a risk factor for tumor progression.

Keywords: Colorectal Cancer; Food Frequency Questionnaire; Dietary Fiber; Fatty Acid; Calcium

Copyright: © 2018 Mei-Yu Tu and Tsair-Wei Chien. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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