Fatty acids, fibres and colorectal cancer risk in Córdoba, Argentina

NAVARRO, A; OSELLA, AR; MUÑOZ, SE; LANTIERI, MJ; FABRO, EA; EYNARD, AR

Journal of Epidemiology and Biostatistics

Martin Dunitz Ltd, part of the Taylor & Francis Group

Año: 1998 vol. 3 p. 415 - 422

1359-5229

Background In Córdoba, Argentina, colorectal cancer is the third and fifth cause of death in women and men respectively. A previous study showed that a high consumption of fruits and vegetables and red meat were associated with a low and high risk, respectively, of suffering from colorectal cancer. The characteristic Argentinean pattern of food intake, rich in red meat and fats and poor in fibres, seems to be related to an increased colorectal cancer risk. Therefore, our aim was to identify those nutrients associated with a modifying effect on colorectal cancer risk in this population. Methods A case-control study, including 112 cases and 237 hospital controls, was carried out from 1993 to 1996. Adjusted odds ratios (OR) and 957a confidence intervals (CI) for the highest versus lowest quartile of consumption micronutrients and fibres were obtained by using unconditional multivariate logistic regression. Results Saturated fatty acids (OR 8.75 957o CI 1.22-62.18), cholesterol (OR 3.94 957o CI 1.01-15.53) and insoluble fibres (OR 0.19 957o CI 0.05-{.82) were significantly associated with increased and decreased risk of colon cancer, respectively. The uptake of n-3 fatty acids was almost null in these subjects. Discussion This study corroborates previous data showing that significant protection is obtained by a high intake of insoluble fibres, whereas an increased consumption of saturated fatty acids and cholesterol seems to play an important role in colorectal cancer occurrence.