Original scientific paper
ESTIMATION OF COLORECTAL CANCER RISK FACTORS RELATED TO NUTRITIONAL AND LIFESTYLE HABITS IN STUDENTS
Ines Banjari
orcid.org/0000-0002-8680-5007
; Department of Food and Nutrition Research, Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Tihana Ostrognjaj
; Department of Food and Nutrition Research, Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Abstract
Introduction: Colorectal carcinoma (CRC) is one of the leading public health concerns around the globe and the second death cause in Croatia. By incidence and mortality CRC is on the third place in both genders, with significant differences through regions. Etiology incudes interaction between inheritance, nutrition and lifestyle habits. Around 90% of all CRC cases are in direct correlation with the diet. Student population because of change in place of living, higher independence and change in life roles, and increased number of obligations change nutritional habits, usually unfavourably. Nutritional habits established in this period are prolonged further through life, and the incidence and mortality due to CRC are showing significant increase from 40 years on.
Aim: To estimate the risk factors for CRC related to dietary and lifestyle habits in student population.
Materials and methods: 446 students (23 years; 37.2% male, 62.8% female) completed an anonymous questionnaire developed specifically for this research. Ranking into low, medium or high risk group was made according to their answers.
Results: Number of CRC risk factors are highly abundant: high prevalence of overweight (23.1%) and obesity (6.1%), smoking (30.0%), low level of physical activity (25.6% inactive, 30.3% seasonally active), high consumption of alcohol (20.6% weekly, 1.4% daily), low consumption of fish, fruits and vegetables and high consumption of meat and meat products, preference of food high in salt and spices, and positive family anamnesis (47.5% with predisposition, 12.1% with positive anamnesis). Significant difference was found for gender (p<0,001) and family anamnesis.
Conclusion: The most important CRC risk factors related to nutritional habits are high consumption of meat and meat products, preference of salty and spicy foods, as well as low intake of fish, fruits and vegetables. Significantly higher risk was determined among male students, and of particular concern is that the highest risk of CRC was found among students with positive family anamnesis.
Keywords
colorectal carcinoma; students; risk estimation; nutritional habits; lifestyle habits
Hrčak ID:
133906
URI
Publication date:
31.12.2014.
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