Risk factors for colorectal carcinoma; a hospital-based study

Background: Colorectal carcinoma (CRC) accounts for substantial cancer morbidity and mortality worldwide. Our study was designed to assess the contributions of dietary and lifestyle factors on the risk of developing CRC.Methods: A case-control study was conducted over a five-year period at the National Hospital of Sri Lanka. Data was collected via an interviewer administered, structured, pre-tested questionnaire on 200 histologically confirmed CRC cases and 200 age and gender-matched controls. Multivariate analyses were done to identify associations.Results: The median age was 58 years in the CRC group and 54 years in the control group, while the male:female ratio was 1.50 and 1.49 respectively. On multivariate analysis the consumption of six or more cups of brown tea per day [Odds Ratio (OR) = 2.98 (95% CI 1.47-6.05), p=0.003] was independently associated with CRC. Beef consumption also showed significant association with risk of CRC [OR = 1.76 (95% CI 1.12-2.78), p=0.015]. Green tea was not found to be associated with CRC. There were no associations with body weight, work-sleep pattern, smoking or the consumption of alcohol, mutton, pork, fruits or coffee.Conclusions: The consumption of six or more cups of brown tea per day or beef was associated with an increased risk of developing CRC.