![]() According to the National Cancer Registrar, in 2019 the incidence standardized rate (ASW, age-standardized rate for world) of colorectal cancer for women was 17.8 and for men 29.73 per 100,000, whereas death standardized rate (ASW) of colorectal cancers for women was 9.6 and for men 19.01 per 100,000. This problem is also significant in Poland. Colorectal cancer ranks third in terms of incidence (10%), but second in terms of mortality (9.4%). The Global Cancer Observatory estimated that there were 19.3 million new cancer cases and almost 10.0 million cancer deaths worldwide in 2020. ![]() The study conducted shows that students expose themselves to colorectal cancer risk factors through their diet.Ĭancer is one of the leading causes of death. Fast-food meals consumption once or several times a week was confirmed by 4.17% of SD, 18.67% of SMUB, 27.42% of SBUT and 38.89% of SUB. Red meat was consumed several times a week or every day by 25% of SD, 25.33% of SMUB, 48.39% of SBUT and 35.19% of SUB. Everyday consumption of processed meat products was declared by 2.08% of SD, 24.00% of SMUB, 16.13% of SBUT and 25.93% of SUB. Products that may increase the risk of developing colorectal cancer were most frequently consumed by students of non-medical universities. Overweight was the least common among students of dietetics. The research tool was an anonymous questionnaire in an electronic form, designed by the authors of this paper. Respondents were divided into four groups: students of dietetics at the Medical University (SD), students of other fields of study at the Medical University (SMUB), students of the University of Technology (SBUT) and students of the University of Bialystok (SUB). ![]() The study included 239 students of various universities in Bialystok, Poland. The aim of the study was to compare the diet of medical and non-medical students in relation to colorectal cancer risk factors. ![]()
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