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Introduction <p>Colorectal cancer is a disease with significant morbidity and mortality rates worldwide. This study aims to identify the main dietary risk factors associated with this disease in the Souss-Massa region.</p> Methods <p>A case-control study was conducted in medical pathology laboratories. It included 155 cases and 155 controls. Data were collected using a data collection form and a questionnaire developed on Epi-Info v7.2.5.0 software, then entered, processed and analyzed using Jamovi 2.6.26 software. Univariable statistical analysis was performed using Chi-square and Fisher’s Exact tests of association, while conditional logistic regression was used to assess the overall results.</p> Results <p>The patients had a sex ratio (M/F) of 1.25, and the average age was 58.51 ± 12.8 years. A significant proportion of patients presented with rectal discharge (55.5%) and rectal syndromes (23.9%). The cancer was located in the colon in 63.9% of patients, and in the rectum in 32.9%. The results showed a significant increase in the risk of colorectal cancer associated with higher consumption (4 to 7 times a week) of red meat (aOR:1.66;95%CI:1.23–2.25), processed modern meats (aOR:3.19;95%CI: 2.06–4.92) and sweetened beverages (aOR:1.55; 95%CI:1.08–2.24). There was a significant protective association against the disease for vegetable consumption (aOR:0.32;95%CI:0.20–0.51) and for consumption of total dairy products more than three times a week (aOR:0.62;95%CI:0.39–0.97).</p> Conclusion <p>High consumption of processed red meats, red meats and sugar-sweetened beverages was an important risk factor for colorectal cancer. Coordinated stakeholder action is required to translate enhanced nutritional knowledge into improved dietary habits and better patient quality of life.</p>

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Case-control analysis of dietary factors and colorectal cancer risk in the Souss Massa Moroccan population

  • 期刊论文

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  • 发表日期：

    2025年11月20日

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  • Lahoucine Amsdar,
  • Mohamed Amine Baba,
  • Sanae Abbaoui,
  • Mehdi Soufi

摘要

Introduction

Colorectal cancer is a disease with significant morbidity and mortality rates worldwide. This study aims to identify the main dietary risk factors associated with this disease in the Souss-Massa region.

Methods

A case-control study was conducted in medical pathology laboratories. It included 155 cases and 155 controls. Data were collected using a data collection form and a questionnaire developed on Epi-Info v7.2.5.0 software, then entered, processed and analyzed using Jamovi 2.6.26 software. Univariable statistical analysis was performed using Chi-square and Fisher’s Exact tests of association, while conditional logistic regression was used to assess the overall results.

Results

The patients had a sex ratio (M/F) of 1.25, and the average age was 58.51 ± 12.8 years. A significant proportion of patients presented with rectal discharge (55.5%) and rectal syndromes (23.9%). The cancer was located in the colon in 63.9% of patients, and in the rectum in 32.9%. The results showed a significant increase in the risk of colorectal cancer associated with higher consumption (4 to 7 times a week) of red meat (aOR:1.66;95%CI:1.23–2.25), processed modern meats (aOR:3.19;95%CI: 2.06–4.92) and sweetened beverages (aOR:1.55; 95%CI:1.08–2.24). There was a significant protective association against the disease for vegetable consumption (aOR:0.32;95%CI:0.20–0.51) and for consumption of total dairy products more than three times a week (aOR:0.62;95%CI:0.39–0.97).

Conclusion

High consumption of processed red meats, red meats and sugar-sweetened beverages was an important risk factor for colorectal cancer. Coordinated stakeholder action is required to translate enhanced nutritional knowledge into improved dietary habits and better patient quality of life.