Macro- and Micronutrients Consumption and the Risk for Colorectal Cancer among Jordanians

Nutrients

Reema F. Tayyem¹  Hiba A. Bawadi⁶  Ihab N. Shehadah⁴  Suhad S. Abu-Mweis¹  Lana M. Agraib¹  Kamal E. Bani-Hani²  Tareq Al-Jaberi⁵  Majed Al-Nusairr³ 

[1] Department of Clinical Nutrition & Dietetic, The Hashemite University, P.O. Box 150459, Zarqa 13115, Jordan; E-Mails:;Faculty of Medicine, The Hashemite University, P.O. Box 150459, Zarqa 13115, Jordan; E-Mail:;Chief Gastroenterology Division, Prince Hamza Hospital, P.O. Box 86, Amman 11118, Jordan; E-Mail:;Chief Gastroenterology Division, King Hussein Cancer Center, P.O. Box 35102, Amman 11180, Jordan; E-Mail:;Department of General and Pediatric Surgery, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; E-Mail:;Department of Health Sciences, College of Arts and Sciences, Qatar University, P.O. Box 2713, Doha, Qatar; E-Mail:

关键词: colorectal cancer;    total energy;    macronutrient;    micronutrients;   

DOI  :  10.3390/nu7031769

来源: mdpi

【 摘 要 】

Objective: Diet and lifestyle have been reported to be important risk factors for the development of colorectal cancer (CRC). However, the association between total energy and nutrient intake and the risk of developing CRC has not been clearly explained. The aim of our study is to examine the relationship between total energy intake and other nutrients and the development of CRC in the Jordanian population. Research Methods and Procedures: Dietary data was collected from 169 subjects who were previously diagnosed with CRC, and 248 control subjects (matched by age, gender, occupation and marital status). These control subjects were healthy and disease free. Data was collected between January 2010 and December 2012, using interview-based questionnaires. Logistic regression was used to evaluate the association between quartiles of total energy, macro- and micronutrient intakes with the risk of developing CRC in our study population. Results: Total energy intake was associated with a higher risk of developing CRC (OR = 2.60 for the highest versus lowest quartile of intake; 95% CI: 1.21–5.56, p-trend = 0.03). Intakes of protein (OR = 3.62, 95% CI: 1.63–8.05, p-trend = 0.002), carbohydrates (OR = 1.41, 95% CI: 0.67–2.99, p-trend = 0.043), and percentage of energy from fat (OR = 2.10, 95% CI: 0.38–11.70, p-trend = 0.009) significantly increased the risk for the development of CRC. Saturated fat, dietary cholesterol and sodium intake showed a significant association with the risk of developing CRC (OR = 5.23, 95% CI: 2.33–11.76; OR = 2.48, 95% CI: 1.18–5.21; and OR = 3.42, 95% CI: 1.59–7.38, respectively), while vitamin E and caffeine intake were indicative of a protective effect against the development of CRC, OR = 0.002 (95% CI: 0.0003–0.011) and 0.023 (95%CI: 0.008–0.067), respectively. Conclusion: Our results suggest an increased risk for the development of CRC in subjects with high dietary intake of energy, protein, saturated fat, cholesterol, and sodium, and diets high in vitamin E and caffeine were suggestive of a protective effect against the risk of developing CRC. Impact: This is the first study in Jordan to suggest that it may be possible to reduce CRC risk by adjusting the intake of some macro-and micronutrients.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.