Nutritional status of colon cancer patients; food intake, fatty acids, specific amino acids and hematological results.

Volume 1, Issue 1, October 2016     |     PP. 11-31      |     PDF (331 K)    |     Pub. Date: October 30, 2016
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Eslam A. Header, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia; Department of Nutrition and Food Science, Faculty of Home Economics, Menufyia University, Egypt.
Naser A. ElSawy, Departments of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Saudi Arabia; Anatomy and Embryology Department, Faculty of Medicine, Zagazig University, Zagazig Egypt.

Background: Food habit and lifestyle doubtless play a fundamental position in colon cancer incidence; however, the proportion of colon cancer risk that might be preventable is unknown. Objective: This investigation aimed to evaluate the food intake, fatty acids, specific amino acids, hematological results for colon cancer patients. Methods: A cross sectional study was carried out including (152) a convenience samples of colon cancer patients from Makah region. Daily nutritional consumption used to be collected using a questionnaire. Anthropometric measurements and laboratory test outcome including liver and kidney function were recorded from medical records. Results: The mean age and height for colon cancer was lower in female, while BMI as well as weight was higher in male. Mean macronutrients intake for male and female were higher than 100% of dietary references intake except for calories which were lower than 100% of dietary references intake requirements. Mean vitamin A intakes of males and female were less than 100%. It is noticed that the proximate values for percent total saturated and unsaturated fatty acid fractions intake, being at equal shares nearly (50%). While mean percent of omega-6 fatty acid (% of required nutrient intake) was 74.36% in males which was higher than females (66-64%), but percent for both males and females was less than 100% of RNI. Conclusion: These results advocate that increasing the dietary fiber intake, fruits and vegetables like orange and orange juice, carrot, tomatoes, spinach, lettuce, broccoli and greens and decreasing fat and red meat intakes, with no alcohol, quit smoking early and increasing nutrition knowledge will decrease the colon cancer risk.

Colon cancer, BMI, omega-6 fatty acid, nutrition

Cite this paper
Eslam A. Header, Naser A. ElSawy, Nutritional status of colon cancer patients; food intake, fatty acids, specific amino acids and hematological results. , SCIREA Journal of Health. Volume 1, Issue 1, October 2016 | PP. 11-31.


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