It is well established that almost all colorectal cancers arise from benign, neoplastic adenomatous polyps. Inprevious studies, intake of fruits, vegetables and legumes were found to decrease the risk for colorectal adenomas(CRA) and colorectal cancer. This case-control study aimed to evaluate the role of a variety of foods in contributingto the risk of CRA in Malaysian subjects. One hundred and eighteen subjects were recruited into case (n=59)and control (n=59) groups at Hospital Kuala Lumpur (HKL). A pre-tested quantitative food frequencyquestionnaire (FFQ) was used to record the types of food items and frequency consumed. Logistic regressionwas used to determine the crude and adjusted odds ratios of the independent variables. Soy bean and soyproducts were associated with a reduced risk for CRA (OR = 0.38, 95% CI = 0.15-0.98), while tubers wereassociated with increase in risk four-fold (OR = 4.14, 95% CI = 1.60-10.70) and red meat intake was found toincrease the risk two and a half-fold (OR = 2.51, 95% CI = 1.02-6.28). Higher servings of fruits and vegetableswere found to significantly decrease the risk (OR fruits= 0.47, 95% CI = 0.30-0.74; OR vegetables = 0.49, 95%= 0.29-0.80). In conclusion, our data support protective roles for soy, fruits and vegetables in the aetiology ofcolorectal adenomas and increase in risk in those with high intakes of red meat and tubers. Food intake of anindividual may have an influence on one’s risk for developing CRA. This finding warrants further investigationbefore the protective effect of these food items is to be accepted. New studies should explore the possibility ofthese associations among individuals in the general population especially with regard to different ethnic orother groups in Malaysia with low fruit and vegetable consumption.
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