Correlation of some nutrients with colorectal cancer mortality in Korea

Correlation of Some Nutrients with colorectal Cancer Mortality in Korea Chae Yoon Kima, Hyun Kyung Moonb , Seung Wook Leea,c a) School of Public Health, Institute of Health and Environment, Seoul National University, Seoul, Korea b) Department of Food and Nutrition, Dankook University, Kyunggi-Do, Korea c) Correspondent Author OBJECTIVE Between 1997 and 2007, cancer has been 1st cause of death in Korea. Cancer mortality is increasing continuously. Recently colorectal cancer mortality increased from 0.93 to 9.56 per 100,000 in 2007 reaching the 4th. In this study, we found out relationship between intake of nutrient and colorectal cancer motality. METHODS The nutrient intake data came from the Korean Nutrition Survey and the Korean Health and Nutrition Examination Survey. The cancer deaths rates data came from the National Statistics Office. Primarily, Spearman¡¯s rank correlation analysis was done between individual nutrient and colorectal cancer death rate. Lag periods of 0, 10, 20 years were used. RESULT Nutrients like carbohydrate, vitamin A, grains, beans and potatoes showed significant negative correlation. Also seaweeds, fruits, fat, meat, egg, and milk showed significant positive correlations. Using lag periods of 10, energy(Kcal), carbohydrate, grains and potatoes have negative correlation and protein, calcium, iron, fat, seaweeds, fruits, drinks, meat, egg and milk are positive significant. In lag periods 20 years, energy(Kcal), carbohydrate, grains and potatoes still showed negative significant and vitamin A, potein, calcium, iron, fat, seaweeds, fruits, drinks, meat, egg and milk showed positive correlation. CONCLUSION The results of all lag periods, meat, egg and milk consumption were the most significant factor on increasing colorectal cancer deaths rate. But carbohydrate, grains and potatoes were negative impact on mortality rate of colorectal cancer.