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目的研究结直肠癌患者与健康人群的饮食结构差异。方法采用饮食频次调查表收集40例肠癌患者和72例正常人群饮食信息,根据饮食成分表各食物营养成分,使用Mann-Whitney U检验计算宏量营养素和微量营养素摄入量,分析二者之间的差异。结果结直肠癌患者能量摄入量显著高于健康人群(Z=-2.836,P=0.005),碳水化合物和脂肪的摄入量也显著高于对照组人群(Z=-2.065,P=0.018;Z=-2.368,P=0.039)。此外,微量元素中胡萝卜素、硫胺素、核黄素以及维生素E也显著高于对照组人群。经过年龄和性别校正后,不同水平脂肪的摄入量与结直肠癌具有相关性(Wald=9.658,P=0.02)。结论结直肠癌患者饮食结构与健康人群有显著差异,特别是以高能量、高蛋白和高脂肪为特点,而关于脂肪摄入量与结直肠癌的风险则需要更大样本量研究。
Objective To study the differences in dietary structure between patients with colorectal cancer and healthy people. Methods Dietary frequency questionnaires were used to collect dietary information from 40 patients with colorectal cancer and 72 normal controls. Nutrients were analyzed by Mann-Whitney U test according to the nutritional content of dietary components. The intake of macronutrients and micronutrients was calculated, The difference between. Results The energy intake of patients with colorectal cancer was significantly higher than that of healthy people (Z = -2.836, P = 0.005). The intake of carbohydrates and fat was also significantly higher in patients with colorectal cancer (Z = -2.065, P = 0.018; Z = -2.368, P = 0.039). In addition, trace elements carotene, thiamine, riboflavin and vitamin E were significantly higher than the control group. After age and gender correction, there was a correlation between different levels of fat intake and colorectal cancer (Wald = 9.658, P = 0.02). Conclusions The diet of colorectal cancer patients is significantly different from that of healthy people, especially with high energy, high protein and high fat. However, more studies on fat intake and colorectal cancer risk are needed.