关键词: 膳食模式, 结直肠癌, 主成分分析, 恶性肿瘤

Abstract: Objective To explore the relationship between dietary patterns and morbidity in patients with new-onset colorectal cancer, and to provide scientific intervention methods for the prevention of colorectal cancer. Methods The newly colorectal cancer patients diagnosed by pathology in a cancer hospital in Liaoning Province from 2018 to 2019 were selected as the case group, and the healthy people who participated in the physical examination were selected as the control group according to the same gender and age of 1∶1. The dietary patterns of the survey objects were analyzed by principal component analysis. Logistic regression analysis was used to analyze the effect of different dietary patterns on the risk of colorectal cancer. Results A total of 232 new-onset colorectal cancer patients and 232 healthy persons were surveyed. There was no statistically significant difference between the two groups in gender, age, education level, per capita family monthly income and physical labor intensity （all P>0.05）. Multivariate Logistic regression analysis showed that nuts potatoes dietary pattern （OR=0.482）, aquatic dairy dietary pattern （OR=0.666） and fruit and vegetable vegetarian dietary pattern （OR=0.800） were protective factors for colorectal cancer; Western-style dietary pattern （OR=1.441）, spicy fumigation dietary pattern （OR =1.195）, meat dietary pattern （OR=1.397） and high-fat dietary pattern （OR=1.349） were risk factors for colorectal cancer. Conclusion Nuts and potatoes, aquatic dairy and fruit and vegetable diet are protective factors for the occurrence of colorectal cancer, and western style, spicy fumigation, meat and high fat diet are the risk factors. In the propaganda and health education of colorectal cancer prevention, diet health education should be strengthen to improve the awareness of disease prevention and effectively reduce the incidence of colorectal cancer.

Key words: Dietary pattern, Colorectal cancer, Principal component analysis, Malignant tumor