Dietary intake and colorectal cancer.

Abstract

Dietary Intake and Colorectal Cancer

The purpose of this research study was to investigate whether the Maltese population is aware of certain risk factors which contribute to Colorectal cancer. For this study, the lifestyle and diet of each individual were important factors. Factors such as age, inappropriate dietary habits, colorectal polyps, family medical history of Colorectal Cancer, genetic alterations, ulcerative colitis or Crohn's disease, cigarette smoking and lack of physical activity increase the person's risk of developing Colorectal cancer. An interview was the research tool used in the study. For the purpose of this study given the limitations, mainly time and financial, it was decided to adopt a nonprobability sampling. Therefore the results presented are only indicative and cannot be inferred on the population. Each interview helped to identify a)what food the individual eats b) his/her lifestyle, c) if the individual is aware of certain food which could cause or prevent colorectal cancer or disease. This study involved a group of eighty five individuals nearly half of them males and half females visiting Fgura pharmacy. A clinic room in the pharmacy was used in which all interviews were conducted. This study shows that more females tend to follow a special diet than males, one of the reasons being weight consciousness. Another reason is that nearly all females interviewed have a family medical history. However all interviewees who suffer from diabetes follow a special diet. There seems to be a good level of awareness about the effect of high levels of cholesterol and hypertension in health due to regular yearly check ups. From the evaluation of this study the majority of those interviewed were reluctant to change their eating habits even though many of them were aware that certain large quantities of and certain types of food can lead to serious illness. Nearly everyone agreed that there are certain types of food which help to prevent colorectal cancer however most had confused ideas about the right type of diet that contributes to the prevention of this disease although there were some who mentioned one or more types of food that contributes towards the prevention of colorectal disease.

Although most interviewees agreed that certain types of fats are bad for our health, consumption of fatty food is still higher than recommended for health. The same applies to alcohol, soft drinks, tea and coffee. However nearly everyone was aware of the beneficial effect of drinking water. Although there was a high level of awareness that sweet food is not good for our health the majority of the interviewees still consumed sweet food daily. With regards to fruit and vegetables there was a high level of awareness about their importance to health as prevention of colorectal cancer and other types of disease. A similar conclusion can be drawn in the case of consumption of fibre. This study strongly indicate that although persons interviewed are aware which type of food is healthy they still continue to eat the wrong food and find it difficult to change their lifestyle. The challenge therefore is not so much to averse awareness of such knowledge of the interviewees with colorectal cancer but to convince people of the need to change their bad eating habit and lifestyle. Tutor: Prof. V. Ferrito Post Qualification Diploma in Nutrition and Dietetics June 2007 Louise Farrugia