Colorectal Cancer Nutritional Risk Factors: A Population Based Case-Control Study

Background: colorectal cancer (crc) is the third common malignancy all over the world. modern life styles affecting nutritional habits have been providing a potential impact on crc. this study aims to assess the nutritional characteristics in crc patients of golestan province, northeast of iran.methods: all incident crc cases (n=47) in northeast of iran (2004-2005) and a matched number of healthy persons were selected as cases and controls respectively. the subjects filled the questionnaires containing socio-demographic and nutritional characteristics (ffq). results: data analysis showed that total energy expenditure (tee) higher than 1837.5 kcal/ day (first quartile of tee) was significantly related to crc risk (or= 3.8; 95% ci: 1.2- 11.3); no other relationship was reported.conclusions: findings suggested that higher levels of total energy expenditure may increase the risk of crc about 4-fold. we also found that there are relationships between crc and high fat diets or cooking methods. nutritional interventions should be considered as an important part in colorectal cancer prevention programs.