Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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The Nutritional Intakes of the Colorectal Cancer Patients in Daegu, Kyungpook Area Korea

대구$\cdot$경북지역 대장직장암 환자의 식품 및 영양섭취상태

  • Suh Soo-Won (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Koo Bo-Kyung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Jeon Su-Han (Department of General Surgery, School of Medicine, Kyungpook National University) ;
  • Lee Hye-Sung (Department of Food Science and Nutrition, Kyungpook National University)
  • 서수원 (경북대학교 식품영양학과) ;
  • 구보경 (경북대학교 식품영양학과) ;
  • 전수한 (경북대학교 의과대학 외과학교실) ;
  • 이혜성 (경북대학교 식품영양학과)
  • Published : 2005.11.01
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Abstract

The present study was conducted to analyze the status of food and nutrients intakes of the colorectal cancer patients in the Daegu$\cdot$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 Kyunrpook 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 kequency 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$\cdot$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 nuation 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.

Keywords

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