Deep Learning Framework for Colorectal Cancer Classification Using ResNet18 Based on Dietary Habits Related to Meat Intake and Cooking Methods

Abstract

Abstract Colorectal cancer (CRC) is a serious health problem globally, needing early identification for optimal treatment. Ingestion of mutagens such as heterocyclic amines (HCA), which are produced when meat is cooked at high temperatures, is believed to increase the risk of colorectal cancer. The present study’s objective was to investigate the relationship between different meats cooked at different temperatures and CRC formation. Automated colorectal cancer detection methods that analyze regular dietary patterns will aid clinicians. This study employed the PLCO dataset of 1,54,892 individuals aged 55 to 74 (76,679 men and 78,213 females). A deep learning framework was designed with a classification and prediction phase. Two distinctive methods were applied to categorize meats cooked by various cooking methods in the Resnet18 (convolutional 1D) model. In the first approach, we uploaded the complete dataset for classification, whereas the second separated them into 30 segments and tested them. The prediction layer then predicted cancer patients’ ages. The classification and prediction layers were created using Resnet18 (convolutional 1D) with the Root Mean Squared Propagation (RMSProp) and Adam optimizers. We estimated risk ratios (RR) with 95% confidence intervals (CI) for the association between meat intake or cooking style and CRC risk. Our primary finding was a positive link with CRC for pan-fried hamburgers (RR: 1.86, CI: 1.09-3.18) and bacon (RR: 1.1, CI: 0.79-1.53), while a negative relationship was detected between pan-fried chicken (RR: 0.8, CI: 0.51-1.27) and beef steak (RR: 0.43, CI: 0.06-3.01). The broiled chicken intake (RR: 0.8, CI: 0.78-1.67) decreased CRC risks, but broiled beef steak (RR: 1.46, CI: 0.96-2.24) and meat (RR: 1.25, CI: 0.98-1.60) have statistically elevated the CRC risk. Grilled or barbecued hamburgers (RR: 2.06, CI: 0.79-3.42) and beef steaks (RR: 1.31; CI: 0.76-2.25) showed a favorable connection with CRC. Meanwhile, adverse associations were found between grilled or barbecued poultry (RR: 0.84, CI: 0.52-1.34) and pork chops (RR: 0.46, CI: 0.11-1.82). Pan-fried hamburgers and bacon, broiled and barbecued beef steak may be involved in the etiology of colorectal cancer.

Keywords

• Deep learning
• ResNet-18
• colorectal cancer
• meat cooking methods
• heterocyclic amines