Abstract
Background: A comprehensive study is not available on Iraqi cancer patients to know which food/food groups are precisely associated with colorectal cancer (CRC).
Objectives: To determine the correlation between the type of frequently consumed food and the incidence of CRC among patients.
Methodology: This study used a validated semi-quantitative food frequency questionnaire to collect data (91 cases and 103 controls), including sociodemographic data and the amount/type of food intake.
Results: Most patients (54.9%) were overweight, non-alcoholic consumers (95.6%), without physical activities (98.9%), and non-smokers (63.7%). Additionally, red meat, fried potatoes, sweet, artificial juice, refined carbohydrates, carbonated beverages, tea, solid/liquid oil, salt, sugar, and tomato pastes were significantly (p≤0.05) higher among patients than controls. At the same time, the consumption of fish, meat, legumes, eggs, nuts, fruits, vegetables, dairy products, whole grains, coffee, olive oil, vitamins and aspirin were significantly (p≤0.05) lower in cases. The consumption of calcium, alcohol, poultry/processed meat, boiled potato, jam, molasses, and sesame was almost similar among both groups.
Conclusions: The risk of CRC was increased by the consumption of some foods, especially red meat and sweet and fried potatoes, while some other foods, such as fish, olive oil, and coffee, could protect individuals from CRC.