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Risk factors for the development of colorectal carcinoma: Acase control study from South India 预览 被引量:1
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作者 Santhana Krishnan Iswarya Kariyarath Cheriyath Premarajan +2 位作者 Sitanshu Sekhar Kar Sathasivam Suresh Kumar Vikram Kate 《世界胃肠肿瘤学杂志:英文版(电子版)》 CAS 2016年第2期207-214,共8页
AIM To study the association of colorectal carcinoma(CRC) with diet, smoking, alcohol, physical activity,body mass index, family history and diabetes.METHODS: All consecutive patients with CRC confirmedby histopath... AIM To study the association of colorectal carcinoma(CRC) with diet, smoking, alcohol, physical activity,body mass index, family history and diabetes.METHODS: All consecutive patients with CRC confirmedby histopathology diagnosis were included. Age (± 5years) and gender matched controls were selectedamong the patients admitted in surgery ward for variousconditions without any co-existing malignancy. Foodfrequency questionnaire (FFQ) was developed andvalidated after pretesting by investigator trained in datacollection techniques. Cases and controls were interviewedensuring privacy, in similar interview setting, with sameduration of time for both cases and controls without anyleading question. Biological variables like family history ofCRC in first degree relatives, history of diabetes mellitus;behavioral factors like tobacco use both smoking andsmokeless form, alcohol consumption and physical activitywere recorded. Dietary details were recorded using a FFQconsisting 29 food items with seven categories. Analysiswas done using appropriate statistical methods.RESULTS: Ninety-four histopathologically confirmedcases of CRC and equal number of age and gender matched controls treated over a period of two years werestudied. Age distribution, mean age, male to female ratio,education level and socioeconomic status were similar incases and controls. Intake of food items was categorizedinto tertile due to skewed distribution of subjects as perrecommended cut off for consumption of food item. Onunivariate analysis red meat [OR = 7.4 (2.935-18.732)],egg [OR = 5.1 (2.26-11.36)], fish, fried food and oilconsumption were found to be risk factors for CRC. Onmultivariate analysis red meat consumption of more than2-3 times a month (OR = 5.4; 95%CI: 1.55-19.05) andegg consumption of more than 2-3 times a week (OR =3.67; 95%CI: 1.23-9.35) were found to be independentrisk factors for the development of CRC.CONCLUSION: Egg and red meat consumption foundto be independent risk factors for CRC. Smoking 展开更多
关键词 DIETARY factors SMOKING RECTAL cancer Redmeat COLORECTAL MALIGNANCY
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