1. UKM Learning and Research Repository
2. PHD Thesis / Tesis PHD
3. Faculty of Medicine / Fakulti Perubatan

Title:	Amalan pemakanan dan kanser kolorektum : satu kajian campuran kuantitatif dan kualitatif di PPUKM
Authors:	Afzaninawati Suria Yusof (P51710)
Supervisor:	Zaleha Md Isa, Prof Madya Dr
Keywords:	Kanser kolorektum Faktor risiko Kajian kes kawalan berpadanan Conditional logistic regression Public health
Issue Date:	22-Jul-2014
Description:	Kanser kolorektum merupakan kanser kedua paling umum dilaporkan selepas payudara dan merupakan yang pertama untuk lelaki dan kedua untuk wanita di Semenanjung Malaysia.Tujuan kajian kes kawalan (nisbah 1:2) berpadanan ini dijalankan adalah untuk mengenalpasti faktor risiko dan faktor protektif untuk kanser kolorektum di Malaysia. Kajian melibatkan 75 kes dan 150 kawalan yang dipadankan jantina dan umur telah dijalankan di Pusat Perubatan Universiti Kebangsaan Malaysia dari April 2011 hingga Ogos 2012. Kajian ini melibatkan fasa kuantitatif dan kualitatif.Analisa data menggunakan perisian SPSS versi 20 melalui ujian Conditional Logistic Regression (ujian bivariabel dan multivariabel) digunakan untuk menentukan faktor risiko dan hubungannya dengan kanser kolorektum. Analisa kuantitatif mendapati faktor pengambilan makanan masam (ORc=4.68), minuman kopi (ORc=4.00), mempunyai sejarah keluarga kanser kolorektum (ORc=3.50), minuman teh (ORc=3.26), makanan dibakar (ORc=2.82), makanan manis (ORc=2.09) dan mempunyai IJT ≥30kg/m2 (ORc=1.96)meningkatkan risiko seseorang untuk mendapat kanser kolorektum. Pengambilan makanan dikukus (ORc=0.13) merupakan faktor protektif kepada kanser kolorektum. Pengambilan kerap sos tiram, jeruk buah, sos tomato, kek, air berkarbonat mempengaruhi kejadian kanser kolorektum. Pengambilan kerap jus buah - buahan, minuman coklat, sup ikan, sup ayam, ikan kukus, sayur kukus, pisang berangan, tembikai susu, epal, oren dan pir adalah faktor protektif kepada kanser kolorektum. Analisis multivariable mendapati faktor makanan pedas (ORa=8.12), makanan masam (ORa=4.34), makanan bakar (ORa=4.04), mempunyai IJT≥30kg/m2 (ORa=3.15), minuman kopi (ORa=3.02) meningkatkan risiko mendapat kanser kolorektum dan makanan kukus (ORa0.22) menjadi protektif terhadap kanser kolorektum. Analisis multivariable menunjukkan pengambilankerap jeruk buah (ORa= 16.52) meningkatkan risiko kanser kolorektum dan jus buah - buahan (ORa= 0.31) menunjukkan kesan protektif. Analisa kualitatif menunjukkan hampir 80% responden menyatakan bahawa faktor makan di luar, penggunaan bahan perasa dan pengawet adalah faktor yang menyumbang kepada terjadinya kanser kolorektum. Dengan mengenalpasti faktor risiko pemakanan kanser kolokrektum, kita boleh memperbaiki amalan pemakanan supaya dapat mengurangkan insidens kanser kolorektum.,Colorectal cancer is the second commonest cancer reported after breast cancer; the first for men and the second for women in Peninsular Malaysia. This matched case control (ratio 1:2) study was conducted in order to determine the risk factors and protective factors for colorectal cancer in Malaysia. A total of 75 cases and 150 controls were matched according to gender and age and was conducted at Universiti Kebangsaan Malaysia Medical Centre from April 2011 until August 2012. This study involved quantitative and qualitative phases. The conditional logistic regression (for bivariate and multivariable analysis) was done using SPSS software version 20 to determine the risk factors and their relations to colorectal cancer. The results of the study found that sour food consumption (ORc=4.68), coffee consumption (ORc=4.00), having family history of colorectal cancer (ORc=3.50), tea consumption (ORc= 3.26), grilled food consumption (ORc=2.82), sweet food consumption (ORc=2.09), having BMI ≥30kg/m2 (ORc=1.96) increases the risks of colorectal cancer. Steamed food consumption (ORc=0.13) was found to be a protective factor for colorectal cancer. Frequent intake of oyster sauce, fruit pickles, tomato sauce, cake and carbonated water influenced the occurrence of colorectal cancer. Frequent intake of fruit juice, chocolate drink, fish soup, chicken soup, steamed fish, steamed vegetables, banana, honeydew, apple, orange and pear were protective of colorectal cancer. Multivariable analysis showed that spicy food (ORa=8.12), sour food (ORa=4.34), grilled food (ORa=4.04), having BMI ≥30kg/m2 (ORa=3.15) and coffee consumption (ORa=3.02) increased colorectal cancer risk, while steamed food (ORa= 0.22) became the protective factor for colorectal cancer. Multivariable analysis showed that frequent consumption of fruit pickles (ORa = 16.52) increased the risk of colorectal cancer and fruit juice (ORa= 0.31) showed protective effect. Qualitative analysis showed that almost 80% respondents stated that eating outside, use of food flavorings and preservatives contributed to the occurence of colorectal cancer. By recognizing the dietary risk factors of colorectal cancer, we will be able to improve our dietary practice so that the incidence of colorectal cancer can be reduced.,PhD
Pages:	277
Call Number:	tesis WA20.5.A256a 2014 9HUKM
Publisher:	UKM, Kuala Lumpur
Appears in Collections:	Faculty of Medicine / Fakulti Perubatan

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.