Association between Major Dietary Patterns and Risk of Colon Cancer

Abstract

Background: No information is available indicating the association between major dietary patterns and risk of colon cancer in Iran. This study was performed to assess the relationship between major dietary patterns and risk of colon cancer in Isfahan, Iran. Methods: In this cross-sectional study, 96 individuals (48 with newly-diagnosed colon cancer and 48 healthy people) attending Poursina Hakim clinic were included. Usual dietary intakes were assessed by the use of a semi-quantitative food frequency questionnaire for the last year. Weight and height were measured according to standard protocols and body mass index was calculated. Factor analysis was used to identify major dietary patterns. Finding: Four major dietary patterns were identified; the first dietary pattern was greatly loaded with dried fruits, vegetables, legumes, fruits, fish, dairy and spices. The second dietary pattern contained higher amounts of cream, butter and animal fats while lower amounts of legumes, dairy and tea. The third dietary pattern was high in animal fats, tea and red meat and low in margarine and non-hydrogenated vegetable oils. The forth dietary pattern was greatly loaded with hydrogenated and non-hydrogenated vegetable oil and had lower amounts of olive, dairy and margarine. No significant association was found between major dietary patterns and risk of colon cancer before adjustment for confounders. After control for age, gender, total energy intake and even body mass index, no association was found, too. Conclusion: It is concluded that major dietary patterns in this population are not associated with the risk of colon cancer.

Keywords

• Dietary patterns
• Colon cancer
• Factor analysis