Risk Factors for the Diagnosis of Colorectal Cancer.
Study Goal
The researchers aimed to investigate the association between high salt consumption and the risk of colorectal cancer.
Results Summary
The study found that high salt consumption was associated with an increased risk of colorectal cancer, alongside other lifestyle factors like obesity and smoking. No specific details on the magnitude of salt's effect were provided.
Population
800 patients (400 with colorectal cancer and 400 controls) from a Clinical Oncology Centre and Provincial Hospital.
Effective Dosage
Not specified
Duration
Not specified
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
Obesity | increase | colorectal cancer | - | - | associated with an increased risk | #1 |
low physical activity | increase | colorectal cancer | - | - | associated with an increased risk | #2 |
active smoking | increase | colorectal cancer | - | - | associated with an increased risk | #3 |
passive smoking | increase | colorectal cancer | - | - | associated with an increased risk | #4 |
high salt consumption | increase | colorectal cancer | - | - | associated with an increased risk | #5 |
high red meat consumption | increase | colorectal cancer | - | - | associated with an increased risk | #6 |
ulcerative colitis | increase | risk of colorectal cancer | - | - | strong positive association | #7 |
BACKGROUND: Colorectal cancer defined as cancer of the colon or rectum, is the third most frequently diagnosed cancer in men and the second in women, and, according to the World Health Organization database GLOBOCAN, it accounts for nearly 1.4 million new cases annually worldwide. The occurrence of colorectal cancer is associated with nonmodifiable risk factors, including age and hereditary factors, as well as with modifiable environmental and lifestyle factors. METHODS: The study included 800 patients, 400 diagnosed with colorectal cancer and 400 within the control group, who gave their written informed consent to participate in the study. Patients with cancer other than colorectal cancer were randomly selected for control group I, and patients with no cancer diagnosis were selected for control group II. The method used was a case-control study - an observational and analytical study with a control group, conducted among patients of the Clinical Oncology Centre and the Provincial Hospital in the years 2019-2020. The study comparing the exposure was carried out in a group of people who developed the endpoint, that is colorectal cancer, with the exposure in a well-matched group of controls who did not reach the endpoint. Assessment of activity and BMI was used according to WHO recommendations, as well as the expert system. The data were tested for the distribution and the homogeneity of variance was validated before applying the parameter tests. Comparison of quantitative variables between groups was performed using ANOVA. RESULTS: The mean age of the patients was 64.53 ± 8.86 years, of the control group I - 59.64 ± 9.33 and the control group II - 57.5 (7.83). There was a strong positive association between the incidence of ulcerative colitis and the risk of colorectal cancer ( CONCLUSIONS: Obesity, low physical activity, active and passive smoking and high salt and red meat consumption have been associated with an increased risk of colorectal cancer. These findings provide further evidence of the importance of maintaining a healthy lifestyle.