Fatores de risco e proteção para o câncer colorretal em Campina Grande (PB): Um estudo caso controle

Abstract

Colorectal cancer (CRC) is the third most common malignancy in the world and its main risk factors are heredity, age, alcohol consumption, animal fat intake, calorie-rich foods, unhealthy meals, obesity, smoking and physical inactivity. Despite the growing number of cancer diagnoses, 1/3 of the diagnosed individuals would be preventable cases. Thus, the objective of this study was to verify the association between risk and protection factors for RCC in adults of both sexes in the city of Campina Grande, Paraíba. This was a case control study carried out at the Basic Health Units (UBSF) and at the Fundação Fundação Assistencial da Paraíba (FAP). Data were obtained from 65 patients with CRC and 123 controls matched for sex and age. A validated food frequency questionnaire was applied to obtain information about the diet. Nutrient intake was calculated using the Dietsys 4.02 software. Binary logistic regression analysis was applied to generate models of independent variables. In a model of nutritional factors, vitamin E intake decreased the chance of CRC by 18.0% (OR = 0.820; p = 0.003). The chance of CCR increased by 1.9% among those who consumed processed meat (OR = 1.002; p = 0.015). Egg consumption decreased the chance of CRC by 0.1% (OR = 0.999; p = 0.026). The use of oil (including olive oil) in the food served, decreased the chance of CRC by 0.2% (OR = 0.981; p = 0.001). In both models, smoking was positively associated with the chance of CRC. The study shows that lifestyle and diet are associated with the development of CRC.