Diet has been identified as a major determinant of colorectal cancer (CRC). However, little is currently known about the influence of diet on CRC survival.
In this study, researchers from France determined the influence of dietary factors on survival in patients who had undergone curative CRC surgery.
|Only 5-year survival was influenced by patients' pre-diagnosis diet.|
Of 171 patients included in a study of CRC etiological factors, the researchers obtained 10 year survival data for 48 patients from a Registry of Digestive Tumours.
The team analyzed tertiles of food and nutrient intakes using Cox proportional hazards survival models. They controlled for age, sex, tumor stage, and tumor location.
The researchers found that only 5-year survival was influenced by patients' pre-diagnosis diet.
They determined that high energy intake, as a result of high carbohydrate, protein, and lipid intake, was strongly related to increased survival.
In addition, they found that the 5-year relative risk of death for the highest versus the two lowest tertiles of energy intake was 0.18.
The researcher determined that this effect was similar for both sexes, for the colon and for the rectum.
However, it was stronger in patients with N+/M+ tumors (relative risk 0.06) than in those with less advanced tumors (relative risk 0.37).
The team was unable to identify a specific food or nutrient with prognostic significance.
Dr Dray's team concluded, "Whether high energy intake selects less severe tumoral clones or modifies antitumoral immunity remains unclear".
"Larger series need to be investigated before conducting intervention studies but our findings should prompt nutritional follow up in CRC patients".