The risk of colorectal cancer (CRC) can be influenced by dietary components. This study aims to investigate the association between dietary intake and CRC in Iranian adults. This hospital-based case–control study was performed on 160 patients with CRC and 320 healthy people. General and pathological data were collected through face-to-face interviews. A validated food frequency questionnaire (FFQ) was used to assess the intake of calories, macronutrients, and micronutrients. The case group had a significantly higher intake of calories, carbohydrates, vitamin A, vitamin K, fluoride, and molybdenum and a lower intake of vitamin E, vitamin B1, beta carotene, biotin, folate, magnesium, selenium, manganese, and fiber (all p <.001). CRC was positively associated with the intake of carbohydrate (OR: 1.01, CI% 1.03–1.01, p =.001), and vitamin A (OR: 1.009, CI 95% 1.006–1.01, p =.001) and negatively associated with intake of fiber (OR: 0.67, CI 95% 0.59–0.76, p =.001), beta carotene (OR: 0.99, CI 95% 0.99–0.99, p =.001), vitamin E (OR: 0.27, CI 95% 0.15–0.47, p =.001), folate (OR: 0.98 CI 95% 0.97–0.98, p =.001), and biotin (OR: 0.83, CI 95% 0.77–0.90, p =.001). The associations remained significant after adjusting for age and sex. Further adjustments for physical activity, alcohol consumption, and smoking did not change the results. The results identified that the risk of colorectal cancer can be influenced by dietary intake. Further longitudinal studies are needed to confirm these findings and to identify the underlying mechanisms of the effects of dietary components on the risk of colorectal cancer.
- colorectal cancer
- dietary intake