The Role of Dietary Patterns in the Development Of Colorectal Cancer a Case-Control

Introduction: Food is one modifiable risk factor for colorectal cancer (CRC), a disease that is a significant cause of cancer-related mortality as well as morbidity worldwide. In a case-control research carried out at the Pakistan Institute of Medical Sciences (PIMS), Islamabad, this study examines food habits and CRC risk. Methodology: Eighty-four people—42 CRC patients and 42 controls—participated in a case-control research. Dietary consumption was quantified using a validated food frequency questionnaire (FFQ). Using logistic regression analysis, relationships between eating habits and CRC risk were identified after accounting for pertinent variables. Results: There were notable variations in the food habits of the patients and controls. Compared to controls (2.8 and 1.9 servings/week, respectively; p < 0.001), CRC patients reported consuming more red meat (5.3 servings/week) and processed meat (4.1 servings/week). On the other hand, CRC patients ate fewer whole grains ‘(1.4 servings/day vs. 2.1 servings/day; p < 0.001), fruits (1.6 servings/day vs. 2.3 servings/day; p = 0.002), vegetables (2.0 servings/day vs. 3.4 servings/day; p < 0.001), and fiber (18.2 g/day vs. 25.6 g/day; p < 0.001)’. Conclusion: The risk of CRC is greatly influenced by dietary choices. Consuming more red and processed meat raises the risk of CRC; however, consuming more fiber, fruit, vegetables, and whole grains protects against the disease. Encouraging better eating practices may reduce the occurrence of CRC and enhance general health.