عنوان مقاله [English]
نویسندگان [English]چکیده [English]
Background and Aims: The nutritional factors responsible for almost 30% of cancers in Western societies areconsidered to be the second reformable factor in cancer prevention. The overall aim of this study was to investigate the role of nutrition in cancer.
Materials and Methods: This study was a case-control study. 73 cancer patients and 137 healthy individuals were enrolled in this study. Demographic information, behavioral, nutritional and clinical data were collected during the interview. Data was analyzed with SPSS version 19 by Kruskal-Wallis and chi-square analysis was used.
Results: The average age of the studied and the control group was 40-50 years and 35-45 years. Kruskal-Wallis test results showed significant relationship (p <0.05) between cancer andfactors such as smoking , secondhand smoke exposure, family history of cancer, history of exposure x ray, consumption of fried foods, red meat, fruits, drink, use marinades and the way of cooking vegetables, while monthly income, weight, alcohol, dairy products, white meat, vegetables, eating sandwiches and soft beer consumption does not significantly associated with cancer.
Conclusion: The results suggested that reduced consumption of fried foods, red meat, drinks, marinades and high consumption of fruit and garlic reduces the risk of cancer. Therefore, changing of the life patterns, especially in nourishing can have a very beneficial role in cancer prevention.