The Role of Dietary and Lifestyle Factors in the Development of Colorectal Cancer: Case Control Study in Minia, Egypt

Background: Colorectal cancer (CRC) is the third most common cancer worldwide, after lung and breast cancer, and is associated with the population dietary and lifestyle factors.

Aim: To determine the relation between dietary and lifestyle factors and development of CRC in patients attending Minia oncology centre and compare them with their control.

Methods: Study included 150 CRC patients attending Minia oncology centre and 300 control subjects matched by age and sex. Subjects participating in the study filled in a questionnaire including questions about socio-demographic data, medical data concerning CRC and its treatment as well as dietary and lifestyle factors.

Results: The most significant dietary and lifestyle CRC risk factors were higher consumption of red meat (OR = 57.1), preserved food (OR = 39.4), artificial sweeteners (OR = 20.8), fast foods (OR = 12.8), soft drinks (OR = 4.6), spicy foods (OR = 4.2), processed meat (OR = 2.4), and smoking (OR = 8.8). The most significant protective factors were physical activity (OR = 0.001), calcium rich diet (OR = 0.08), higher consumption of fruits and vegetable (OR = 0.02), cruciferous vegetables (broccoli OR = 0.11, cauliflower OR = 0.30 and cabbage OR = 0.30), high fiber bread (OR = 0.15), fruit juice (OR = 0.18), and sea foods (tuna OR = 0.28 and fish OR = 0.38).

Conclusion: Sedentary lifestyle and unhealthy dietary choices were prevalent among CRC cases. This study provides strong evidence that lifestyle and dietary modification are important factors in the prevention of colorectal cancer.