Dietary Habits of Post-operative Colorectal Cancer Patients

• Autor(a) principal: Fortes, Renata Costa
• Data de Publicação: 2007
• Outros Autores: Recôva, Viviane Lacorte, Melo, Andresa Lima, Novaes, Maria Rita Carvalho Garbi
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira de Cancerologia (Online)
• Texto Completo: https://rbc.inca.gov.br/index.php/revista/article/view/1794
• topic: Dieta; Câncer colorretal; Hábitos de vida; Diet; Colorectal cancer; Lifestyle

Introduction: Lifestyle can pose multiple risk factors for colorectal cancer, since the interaction between inadequate diet, alcoholism, smoking, obesity, and lack of physical activity can lead to the disease. Objective: To analyze the dietary habits of post-operative colorectal cancer patients. Methodology: Descriptive cross-sectional study. Sample of 70 patients with colorectal cancer treated in the Proctology Clinic, Hospital de Base, Brasilia, Brazil. Anthropometrics and dietary and other lifestyle data were collected. Results: Patients, 28 men and 42 women, presented average age 58,30 years. 71.43% of patients reported some physical activity. 8.60% were smokers and 24.30% former smokers. 11.40% consumed alcoholic beverages regularly. As for diet: 87.10% consumed 5-9 portions/day of cereals, bread, roots, and tubercles; 7.10%, 3-5 portions/day of fruit; 2.90%, 4-5 portions/day of vegetables and legumes; 28.60%, 1 portion/day of beans; 15.70%, 3 portions/day of milk and dairy products; 61.40%, 1-2 portions/day of meat and eggs; 31.40%, 1-2 portions/day of candy and sugar; 8.60%, > 25g/day of food fiber; 11.40%, > 2 liters/day of water; 70.00%, < 2 cups/day of coffee. When asked about preparation of food, 72.90% used vegetable oil and 22.90% used animal fat and vegetable oil; 12.90% used industrially processed spices, 72.90% natural spices, and 12.90% both. Conclusion: The study identified substandard dietary intake of the majority of protective factors against colorectal cancer, highlighting the need for multidisciplinary educational programs to orient patients for improving their quality of life by reinforcing healthy eating habits.