RESUMO
BACKGROUND: Some foods are incriminated in the genesis of colorectal cancers (CRC), on the other hand, other foods are considered as protectors. AIM: This study aimed to determine the alimentary factors influencing the risk of CRC. METHODS: We conducted an epidemiologic prospective study. We performed firstly a descriptive analysis of the CRC group (32 patients) and we compared this group to a control group of 61 patients subdivided into two subgroups [Non tumoral digestive disease (31 patients) and a subgroup of trauma patients (30 patients)]. Factors, retained by the univariate analysis were introduced into a logistic regression model which identified the independent factors influencing the risk of CRC. RESULTS: Univariate analysis identified 12 factors influencing the risk of CRC with p < or = 0.05: age, sex, geographical origin, anemia, addiction to smoking, sport activity, walk, processed meat, milk, fruits, oil and frying. The multivariate analysis identified three factors: age 40/60 years (OR: 5.15), processed meat consumption; frequent/rare (OR: 5.1), milk consumption rare/frequent (OR: 7.07). CONCLUSION: For young people, a frequent consumption of processed meat increases the risk of CRC. However the frequent consumption of milk protects against CRC. We recommend to young people consumption of milk and avoiding frequent consumption of processed meat.
