Download Full Text (477 KB)
Colorectal cancer (CRC) is the third most common cancer diagnosed worldwide. Modifiable risk factors such as diet have been linked to the development of CRC but results of previous research have been inconsistent. We utilized the National Health and Nutrition Examination Survey (NHANES) to determine whether the consumption of dietary variables contributed to increased diagnosis of colorectal cancer.
Participants from NHANES 2015-2016 database aged 16 years or older, with available two-day dietary and CRC information were included. Study exposure included dietary consumptions (salt, cholesterol, sugar, fat, and carbohydrates); the outcome was self-reported CRC. Descriptive analysis was performed with chi-square tests to elicit the relationship between dietary consumptions and CRC, and a multivariate logistic regression model, adjusted for sociodemographic characteristics age, race, sex, income, BMI, smoking status, dietary consumptions, and complex sample design.
A total of 76,044 participants were included. Individuals with older age (66-80 years vs. <65: >74% vs. 26%; p$35,000: 62% vs. 38%; p
A significant association was found between income, age and self-reported CRC. Although literature supports a relationship between diet and colorectal cancer, a more extensive dietary history may be needed to elicit the relationship.
Is Part Of
VCU Graduate Research Posters