Avtor/Urednik		Primic-Žakelj, Maja
Naslov		Prehrana in zbolevanje za raki debelega črevesa in danke
Prevedeni naslov		Diet in the etiology of colorectal cancer
Tip		članek
Vir		In: Raspor P, Pitako D, Hočevar I, editors. Tehnologija - hrana - zdravje. Knjiga del 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo. Vol 1. Vol 2; 1996 apr 21-25; Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije,
Leto izdaje		1997
Obseg		str. 127-33
Jezik		slo
Abstrakt		In our part of an international case control study we are investigating the role of diet of several foods, nutrients and other factors in the etiology of colorectal cancer. Six hundred and seven patients (319 males and 288 females) with newly diagnosed colorectal cancer and 981 controls, admitted for injuries or other conditions not related to diet, were interviewed between September 1992 and June 1994. A food frequency questionnaire asking for the frequency of consumption of 153 foods, drinks and recipes, grouped into 30 food groups for current analysis, was used to assess the habitual diet for the three years before the interview. Preliminary results show that colorectal cancer risk tends to increase significantly with the intake of white bread (relative risk in the highest against the lowest quartile =1.77), borderline significantly decreases with the intake of other types of bread (relative risk highest/lowest quartile = 0.66), and decreases significantly with the intake of raw vegetables (except lettuce-like salads; relative risk highest/lowest quartile = 0.49). Contrary to some sludies, food groups, especially meat and fat-rich foods, do not seem to be a risk factor for colorectal cancer, while protective effect of raw vegetables has been shown also in our study.
Deskriptorji		COLORECTAL NEOPLASMS DIET QUESTIONNAIRES RISK FACTORS