Fatores de risco para o desenvolvimento do câncer colorretal - Um estudo de caso-controle

• Ano de defesa: 2020
• Autor(a) principal: Ribeiro, Radmila Raianni Alves
• Orientador(a): Weller, Mathias
• Banca de defesa: Medeiros, Carla Campos Muniz, Gonçalves, Maria da Conceição Rodrigues
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual da Paraíba
• Programa de Pós-Graduação: Programa de Pós-Graduação em Saúde Pública - PPGSP
• Departamento: Pró-Reitoria de Pós-Graduação e Pesquisa - PRPGP
• País: Brasil
• Palavras-chave em Português: Epidemiologia; Fatores de risco; Câncer colorretal; Neoplasia de intestino
• Palavras-chave em Inglês: Epidemiology; Colorectal cancer; Risk factors; Bowel cancer
• Área do conhecimento CNPq: SAUDE COLETIVA::SAUDE PUBLICA
• Link de acesso: http://tede.bc.uepb.edu.br/jspui/handle/tede/4177

Introduction: Colorectal cancer (CRC) is the third most common and the second leading cause of cancer death, its incidence and mortality rate is increasing in Northeast Brazil. Studies have shown that lifestyle and diet are risk factors, but some of these points are still inconclusive. Objectives: To identify food groups and nutrients that are most associated with the occurrence of colon and rectal cancer or its prevention. Methods: Case-control study with 65 patients with colorectal cancer and 123 controls, with data obtained through interviews and medical records. Nutrient intake was calculated using the DietSys 4.0 software. Binary logistic regression hurts applied to generate models of factors that significantly changed the risk of colorectal cancer. Results: In the model of nutritional factors, the intake of vitamin E decreases the chance of CRC by 18.0% (OR = 0.820); 95% CI: 0.719-0.936) for each milligram ingested per week (p = 0.003). In a model of dietary components, the risk of CRC increased by 1.9% (OR = 1.002; 95% CI: 1,000-1,004) for each gram of processed meat intake per week (p = 0.015). Egg consumption decreased the flue by 0.1% per gram (OR = 0.999; 95% CI: 0.998-1,000; p = 0.026). The use of oil (including olive oil) in food decreased the chance by 0.2% (OR = 0.981; 95% CI: 0.970-0.993) each time it was consumed (p = 0.001). Alcohol consumption versus non-consumption increased the chance of CCR 2.994 (95% CI: 0.950 - 9.438) times (p = 0.061). In both models, smoking was positively associated with CCR. Conclusions: The consumption of processed meat, alcohol and smoking increased the risk of developing colorectal cancer. Vitamin E, eggs and fish contributed to the prevention of pathology. The consumption of vegetables, fruits and vegetables hurt more in the control group, while the consumption of red meat, chicken and processed meat was higher among patients with CRC.