Ayurvedic perspective of dietary risk factors of colorectal cancers - A hospital-based case control study
The rising prevalence of colorectal cancer (CRC) may be attributed to various nutritional and behavioural factors, making both factors as important topics for discussion to the layman and the oncology community. To explore additional dietary risk factors, other than those already known, according to...
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| creator | Sardeshmukh, Sadanand Deshmukh, Vineeta Godse, Vasanti Gujar, Shweta Dalvi, Sneha Kulkarni, Swapna Bhuvad, Sushama Sardeshmukh, Nilambari Sardeshmukh, Bhagyashree Deshpande, Dhananjay Awalkanthe, Vinita Salunkhe, Amruta Redekar, Anita Vaidya, Suchita Chavan, Sandeep |
| description | The rising prevalence of colorectal cancer (CRC) may be attributed to various nutritional and behavioural factors, making both factors as important topics for discussion to the layman and the oncology community.
To explore additional dietary risk factors, other than those already known, according to the Ayurvedic perspective in CRC patients.
Detail dietary data was collected from 420 patients of CRC and 116 healthy volunteers registered at our institute with the help of a food frequency questionnaire. Descriptive analysis was done by plotting radar charts, whereas the logistic regression models were used to calculate the adjusted Odd Ratios (ORs) associated with consumption of green chilli, red chilli powder and curd, individually and in combinations.
The controls in the present study were younger, had more males, the majority of them belonged to middle- and lower-income groups and had a family history of cancer as compared with cohort of case studies. Green chilli consumption was found to be the maximum within the lower-income group (n = 18, 66.67%), while that of red chilli (n = 150, 48.23%), and curd (n = 107, 34.04%) within the middle class. Maximum consumption of green chillies (Males n = 48, 29.27%; Females n = 36, 21.95%), red chillies (Males n = 40, 29.85%; Females n = 16, 24.61%) and curd (Males n = 31, 28.97%) was observed in the age group 46 to 60 irrespective of sex. Tobacco was found to be the most common addiction in all groups. The maximum number of patients frequently consuming these three dietary items presented majorly with rectal cancer, and liver metastasis and were in advanced grade and stage of cancer. Curd and curd with red chilli powder had a significant association with the development of CRC with an OR of 2.7280 (95% CI 1.6346 to 4.5531) and 5.0806 (95% CI 2.4015 to 10.7485), respectively, which was highly significant (p |
| doi_str_mv | 10.1016/j.jaim.2024.100969 |
| format | Article |
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To explore additional dietary risk factors, other than those already known, according to the Ayurvedic perspective in CRC patients.
Detail dietary data was collected from 420 patients of CRC and 116 healthy volunteers registered at our institute with the help of a food frequency questionnaire. Descriptive analysis was done by plotting radar charts, whereas the logistic regression models were used to calculate the adjusted Odd Ratios (ORs) associated with consumption of green chilli, red chilli powder and curd, individually and in combinations.
The controls in the present study were younger, had more males, the majority of them belonged to middle- and lower-income groups and had a family history of cancer as compared with cohort of case studies. Green chilli consumption was found to be the maximum within the lower-income group (n = 18, 66.67%), while that of red chilli (n = 150, 48.23%), and curd (n = 107, 34.04%) within the middle class. Maximum consumption of green chillies (Males n = 48, 29.27%; Females n = 36, 21.95%), red chillies (Males n = 40, 29.85%; Females n = 16, 24.61%) and curd (Males n = 31, 28.97%) was observed in the age group 46 to 60 irrespective of sex. Tobacco was found to be the most common addiction in all groups. The maximum number of patients frequently consuming these three dietary items presented majorly with rectal cancer, and liver metastasis and were in advanced grade and stage of cancer. Curd and curd with red chilli powder had a significant association with the development of CRC with an OR of 2.7280 (95% CI 1.6346 to 4.5531) and 5.0806 (95% CI 2.4015 to 10.7485), respectively, which was highly significant (p < 0.0001). Green chilli was notably an associated risk with an OR of 2.0095 (95% CI 1.3258 to 3.0458), which was also statistically significant (p = 0.001). Red chilli powder and green chilli with curd had ORs as 1.6917 (95% CI 1.1105 to 2.5771) and 2.1778 (95% CI 1.1591 to 4.0918) with p = 0.0144 and 0.0156, respectively.
In the present study, green chilli, red chilli, and curd are identified as additional dietary risk factors for colorectal cancers, owing to their ability to produce chronic inflammation leading to various inflammatory conditions including cancer.</description><identifier>ISSN: 0975-9476</identifier><identifier>EISSN: 0976-2809</identifier><identifier>DOI: 10.1016/j.jaim.2024.100969</identifier><identifier>PMID: 39577139</identifier><language>eng</language><publisher>United States: Elsevier B.V</publisher><subject>Arbuda ; Ayurvedic medicine ; Cancer ; case-control studies ; Chilli ; Colorectal cancer ; colorectal neoplasms ; Curd ; family ; food frequency questionnaires ; inflammation ; liver ; metastasis ; radar ; regression analysis ; risk ; Risk factors ; socioeconomic status ; tobacco ; VSI: Integrative Approaches to Cancer Research</subject><ispartof>Journal of ayurveda and integrative medicine, 2024-11, Vol.15 (6), p.100969, Article 100969</ispartof><rights>2024 The Authors</rights><rights>Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.</rights><rights>2024 The Authors 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3519-64fe9666bef0c0e9faf49952f8fb65c7c5c66609a337d5314a27fed642cf18293</cites><orcidid>0000-0002-5995-6475</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11617946/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC11617946/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,725,778,782,862,883,2098,27911,27912,53778,53780</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39577139$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sardeshmukh, Sadanand</creatorcontrib><creatorcontrib>Deshmukh, Vineeta</creatorcontrib><creatorcontrib>Godse, Vasanti</creatorcontrib><creatorcontrib>Gujar, Shweta</creatorcontrib><creatorcontrib>Dalvi, Sneha</creatorcontrib><creatorcontrib>Kulkarni, Swapna</creatorcontrib><creatorcontrib>Bhuvad, Sushama</creatorcontrib><creatorcontrib>Sardeshmukh, Nilambari</creatorcontrib><creatorcontrib>Sardeshmukh, Bhagyashree</creatorcontrib><creatorcontrib>Deshpande, Dhananjay</creatorcontrib><creatorcontrib>Awalkanthe, Vinita</creatorcontrib><creatorcontrib>Salunkhe, Amruta</creatorcontrib><creatorcontrib>Redekar, Anita</creatorcontrib><creatorcontrib>Vaidya, Suchita</creatorcontrib><creatorcontrib>Chavan, Sandeep</creatorcontrib><title>Ayurvedic perspective of dietary risk factors of colorectal cancers - A hospital-based case control study</title><title>Journal of ayurveda and integrative medicine</title><addtitle>J Ayurveda Integr Med</addtitle><description>The rising prevalence of colorectal cancer (CRC) may be attributed to various nutritional and behavioural factors, making both factors as important topics for discussion to the layman and the oncology community.
To explore additional dietary risk factors, other than those already known, according to the Ayurvedic perspective in CRC patients.
Detail dietary data was collected from 420 patients of CRC and 116 healthy volunteers registered at our institute with the help of a food frequency questionnaire. Descriptive analysis was done by plotting radar charts, whereas the logistic regression models were used to calculate the adjusted Odd Ratios (ORs) associated with consumption of green chilli, red chilli powder and curd, individually and in combinations.
The controls in the present study were younger, had more males, the majority of them belonged to middle- and lower-income groups and had a family history of cancer as compared with cohort of case studies. Green chilli consumption was found to be the maximum within the lower-income group (n = 18, 66.67%), while that of red chilli (n = 150, 48.23%), and curd (n = 107, 34.04%) within the middle class. Maximum consumption of green chillies (Males n = 48, 29.27%; Females n = 36, 21.95%), red chillies (Males n = 40, 29.85%; Females n = 16, 24.61%) and curd (Males n = 31, 28.97%) was observed in the age group 46 to 60 irrespective of sex. Tobacco was found to be the most common addiction in all groups. The maximum number of patients frequently consuming these three dietary items presented majorly with rectal cancer, and liver metastasis and were in advanced grade and stage of cancer. Curd and curd with red chilli powder had a significant association with the development of CRC with an OR of 2.7280 (95% CI 1.6346 to 4.5531) and 5.0806 (95% CI 2.4015 to 10.7485), respectively, which was highly significant (p < 0.0001). Green chilli was notably an associated risk with an OR of 2.0095 (95% CI 1.3258 to 3.0458), which was also statistically significant (p = 0.001). Red chilli powder and green chilli with curd had ORs as 1.6917 (95% CI 1.1105 to 2.5771) and 2.1778 (95% CI 1.1591 to 4.0918) with p = 0.0144 and 0.0156, respectively.
In the present study, green chilli, red chilli, and curd are identified as additional dietary risk factors for colorectal cancers, owing to their ability to produce chronic inflammation leading to various inflammatory conditions including cancer.</description><subject>Arbuda</subject><subject>Ayurvedic medicine</subject><subject>Cancer</subject><subject>case-control studies</subject><subject>Chilli</subject><subject>Colorectal cancer</subject><subject>colorectal neoplasms</subject><subject>Curd</subject><subject>family</subject><subject>food frequency questionnaires</subject><subject>inflammation</subject><subject>liver</subject><subject>metastasis</subject><subject>radar</subject><subject>regression analysis</subject><subject>risk</subject><subject>Risk factors</subject><subject>socioeconomic status</subject><subject>tobacco</subject><subject>VSI: Integrative Approaches to Cancer Research</subject><issn>0975-9476</issn><issn>0976-2809</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNqNUk1r3DAUNKWlCWn-QA9Fx1681bcsKJQl9CMQ6KU9C1l6SuR6V1vJXth_HzlOQ3Mp1UVi3szwnt40zVuCNwQT-WHYDDbuNhRTXgGspX7RnGOtZEs7rF8-vEWruZJnzWUpA66HaaqYfN2cMS2UIkyfN3F7mvMRfHToALkcwE3xCCgF5CNMNp9QjuUXCtZNKZcFd2lMudLsiJzduypCLdqiu1QOsYJtbwv4WipQqfsppxGVafanN82rYMcCl4_3RfPzy-cfV9_am-9fr6-2N61jguhW8gBaStlDwA6DDjZwrQUNXeilcMoJV6tYW8aUF4xwS1UALzl1gXRUs4vmevX1yQ7mkOOuTmGSjeYBSPnW2DxFN4LpifVV0uGuJ7z3uOdYBmGZ6JmUSovq9Wn1Osz9DryDOo8dn5k-r-zjnblNR0OIJEpzWR3ePzrk9HuGMpldLA7G0e4hzcUwIjiVGHP6H1RGCScEd5VKV6rLqZQM4aklgs0SDzOYJR5miYdZ41FF7_4e5knyJwyV8HElQF3PMUI2xUWoK_ZxWXj9v_gv_3uxK8vj</recordid><startdate>202411</startdate><enddate>202411</enddate><creator>Sardeshmukh, Sadanand</creator><creator>Deshmukh, Vineeta</creator><creator>Godse, Vasanti</creator><creator>Gujar, Shweta</creator><creator>Dalvi, Sneha</creator><creator>Kulkarni, Swapna</creator><creator>Bhuvad, Sushama</creator><creator>Sardeshmukh, Nilambari</creator><creator>Sardeshmukh, Bhagyashree</creator><creator>Deshpande, Dhananjay</creator><creator>Awalkanthe, Vinita</creator><creator>Salunkhe, Amruta</creator><creator>Redekar, Anita</creator><creator>Vaidya, Suchita</creator><creator>Chavan, Sandeep</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-5995-6475</orcidid></search><sort><creationdate>202411</creationdate><title>Ayurvedic perspective of dietary risk factors of colorectal cancers - A hospital-based case control study</title><author>Sardeshmukh, Sadanand ; 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To explore additional dietary risk factors, other than those already known, according to the Ayurvedic perspective in CRC patients.
Detail dietary data was collected from 420 patients of CRC and 116 healthy volunteers registered at our institute with the help of a food frequency questionnaire. Descriptive analysis was done by plotting radar charts, whereas the logistic regression models were used to calculate the adjusted Odd Ratios (ORs) associated with consumption of green chilli, red chilli powder and curd, individually and in combinations.
The controls in the present study were younger, had more males, the majority of them belonged to middle- and lower-income groups and had a family history of cancer as compared with cohort of case studies. Green chilli consumption was found to be the maximum within the lower-income group (n = 18, 66.67%), while that of red chilli (n = 150, 48.23%), and curd (n = 107, 34.04%) within the middle class. Maximum consumption of green chillies (Males n = 48, 29.27%; Females n = 36, 21.95%), red chillies (Males n = 40, 29.85%; Females n = 16, 24.61%) and curd (Males n = 31, 28.97%) was observed in the age group 46 to 60 irrespective of sex. Tobacco was found to be the most common addiction in all groups. The maximum number of patients frequently consuming these three dietary items presented majorly with rectal cancer, and liver metastasis and were in advanced grade and stage of cancer. Curd and curd with red chilli powder had a significant association with the development of CRC with an OR of 2.7280 (95% CI 1.6346 to 4.5531) and 5.0806 (95% CI 2.4015 to 10.7485), respectively, which was highly significant (p < 0.0001). Green chilli was notably an associated risk with an OR of 2.0095 (95% CI 1.3258 to 3.0458), which was also statistically significant (p = 0.001). Red chilli powder and green chilli with curd had ORs as 1.6917 (95% CI 1.1105 to 2.5771) and 2.1778 (95% CI 1.1591 to 4.0918) with p = 0.0144 and 0.0156, respectively.
In the present study, green chilli, red chilli, and curd are identified as additional dietary risk factors for colorectal cancers, owing to their ability to produce chronic inflammation leading to various inflammatory conditions including cancer.</abstract><cop>United States</cop><pub>Elsevier B.V</pub><pmid>39577139</pmid><doi>10.1016/j.jaim.2024.100969</doi><orcidid>https://orcid.org/0000-0002-5995-6475</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; Alma/SFX Local Collection |
| subjects | Arbuda Ayurvedic medicine Cancer case-control studies Chilli Colorectal cancer colorectal neoplasms Curd family food frequency questionnaires inflammation liver metastasis radar regression analysis risk Risk factors socioeconomic status tobacco VSI: Integrative Approaches to Cancer Research |
| title | Ayurvedic perspective of dietary risk factors of colorectal cancers - A hospital-based case control study |
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