Abstract
Objective: This study was designed to assess various dietary factors and the nutritional status of hospitalized patients with colorectal cancer.
Materials and Methods: A case-controlled study of fifty newly-admitted patients at King Faisal Specialist Hospital & Research Center, Riyadh, Saudi Arabia diagnosed with colorectal cancer were interviewed to collect data on various dietary factors and their nutritional status. Their data were compared with a sex-matched control group aged fifty.
Results: The consumption of meat high in fat, fried eggs and whole fat dairy products, and diet low in fibers 2-3 times or above per week increased the risk of colorectal cancer, while the consumption of whole wheat products, vegetables and fruits, and diet low in animal fats at the same rate per week may play a protective role against colorectal cancer in both men and women when compared to controls.
Conclusions: The higher consumption of meat and fat from animal sources could increase the risk of colorectal cancer. The high consumption of whole wheat bread, fruits and vegetables with high fiber content could play a protective role against the risk of colorectal cancer in the Saudi society. Additional studies are needed in different regions of the Kingdom of Saudi Arabia to verify or refute these results.