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Karimdavijani, Saeed, Ahmadi, Afsaneh, Askarpour, Moein, Rashidkhani, Bahram. (1404). Association between the Quality and Diversity of Diet and the Risk of Colorectal Cancer. سامانه مدیریت نشریات علمی, 10(2), 244-252. doi: 10.30476/ijns.2025.103703.1338
Saeed Karimdavijani; Afsaneh Ahmadi; Moein Askarpour; Bahram Rashidkhani. "Association between the Quality and Diversity of Diet and the Risk of Colorectal Cancer". سامانه مدیریت نشریات علمی, 10, 2, 1404, 244-252. doi: 10.30476/ijns.2025.103703.1338
Karimdavijani, Saeed, Ahmadi, Afsaneh, Askarpour, Moein, Rashidkhani, Bahram. (1404). 'Association between the Quality and Diversity of Diet and the Risk of Colorectal Cancer', سامانه مدیریت نشریات علمی, 10(2), pp. 244-252. doi: 10.30476/ijns.2025.103703.1338
Karimdavijani, Saeed, Ahmadi, Afsaneh, Askarpour, Moein, Rashidkhani, Bahram. Association between the Quality and Diversity of Diet and the Risk of Colorectal Cancer. سامانه مدیریت نشریات علمی, 1404; 10(2): 244-252. doi: 10.30476/ijns.2025.103703.1338

Association between the Quality and Diversity of Diet and the Risk of Colorectal Cancer

International Journal of Nutrition Sciences
مقاله 6، دوره 10، شماره 2، شهریور 2025، صفحه 244-252    اصل مقاله (395.64 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/ijns.2025.103703.1338
نویسندگان
Saeed Karimdavijani1؛ Afsaneh Ahmadi* 2؛ Moein Askarpour1؛ Bahram Rashidkhani* 3
1Student Research Committee, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran
2Nutrition Research Center, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran
3Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
چکیده
Background: Colorectal cancer is the third-most common cancer in the world. Diet is one of the most important factors in colorectal cancer prevention. This study examined the association between the diet quality and diversity and the risk of colorectal cancer.
Methods: In a case-control study, 213 participants comprising 71 cases and 142 controls were enrolled. A semi-quantitative, 125-item frequency questionnaire was used to collect dietary information. The Food Quality Score (FQS) and Dietary Diversity Score (DDS) were employed to check the diet quality and variety. Logistic regression determined the relationship between the quality and diversity of diet and the risk of colorectal cancer.
Results: Between the highest and lowest tertiles of the FQS, the risk of colorectal cancer dropped significantly (OR=0.28, 95% confidence interval (95%CI): 0.13-0.61, p=0.001). This trend continued when all confounders were considered in the adjusted model (OR=0.07, 95%CI: 0.02–0.22, p<0.001). For the DDS in the crude model, the last tertile when compared to the first tertile, a decreasing trend was observed for the risk of colorectal cancer (OR=0.37, 95%CI: 0.18–0.79, p=0.001). After adjusting for confounding factors in the adjusted model, the odds of colorectal cancer decreased with a more diversified diet (OR=0.30, 95%CI: 0.11-0.82, p=0.019).
Conclusion: The results revealed that a diet with high quality and diversity had a preventive role in reducing the risk of colorectal cancer.

تازه های تحقیق

Afsane Ahmadi (Google Scholar)

Bahram Rashidkhani (Google Scholar)

کلیدواژه‌ها
Colorectal cancer؛ Prevention؛ Food quality score؛ Diet diversity score
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