查詢結果分析
來源資料
相關文獻
- 結直腸癌患者營養攝取之研究
- 以食物頻率問卷評估臺灣婦女懷孕前至產後營養素密度及飲食攝取變化
- 大臺北地區民眾營養標示認知與喜好調查
- Food Sources of Weight, Calories, and Three Macro-nutrients--NAHSIT 1993-1996
- 民國69-70 年間臺灣地區民眾攝取之各種營養素之主要食物來源(1):熱量、蛋白質、碳水化合物、脂肪、膽固醇及粗纖維
- 民國69-70 年間臺灣地區民眾攝取之各種營養素之主要食物來源(2):維生素及礦物質
- 臺南地區孕乳婦營養素攝取之調查研究
- 學生攝取校內餐飲所獲得之熱量與營養及學生消費情形
- 母豬供餵飼料營養素處理組攝食量對於繁殖表現影響研究報導
- 配方食品中最小誤差之應用與研究
頁籤選單縮合
題 名 | 結直腸癌患者營養攝取之研究=Foods and Nutrients in Relation to Colorectal Cancer |
---|---|
作 者 | 王雪芳; 高美丁; | 書刊名 | 弘光醫專學報 |
卷 期 | 29 1997.04[民86.04] |
頁 次 | 頁339-355 |
分類號 | 416.245、416.245 |
關鍵詞 | 結直腸癌; 營養素; 食物頻率; 24小時回憶飲食憶記錄; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係探討結直腸癌患者營養素之攝取量。於1991年9月1992年11月止,以台中、彰化地區234名健康成人及台中榮總112名結直腸癌患者為研究對象,以問卷調查方式研究健康人與結直腸癌者之基本資料、飲食習慣、食物頻率及24小時回憶飲食中營養素攝取量。結果顯示在食物頻率方面,五花肉類、豬及牛之瘦肉類等食物食用頻率以結直腸癌患者較多;蔬果類等食物之食用率以健康人較多,其中豆科植物最多,以上結果皆與結直腸癌呈顯著相關(P<0.05)。營養素攝取方面,健康人與結直腸癌患者熱量的攝取分別為2429 Kcal/day及2554 Kcal/day,健康人與結直腸癌患者蛋白質攝取佔總熱量的14.74%及17.3 %;脂肪攝取佔總熱量的39.56%及42.48%;醣類攝取佔總熱量44.94 %及39.05%。蛋白質、脂肪與動物性蛋白質、動物性脂肪之攝取量、不論控制性別、年齡與否,均與結直腸癌發生呈顯著正相關(P<0.05);醣類呈顯著負相關(P<0.05)。由以上結果知,結直腸癌患者之飲食已傾向高脂肪、低醣之飲食型態。因此,避免或減少使用高脂肪、低醣之飲食型態,或許可減少結直腸癌之發生。 |
英文摘要 | The purpose of this research is to explore the relationship between colorectal cancer and type of foods and nutrients ingested. From September 1991 until November 1992, a control group of the 234 healthy adults from Taichung-Changua area and an experimental group of 112 colorectal patients from Veterans' General Hospital were studied. The study included a survey to investigate the basic information, the eating habits, the frequency of eating, and the intake of nutrients. By means of the food-frequency questionnaire, the colorectal patients were shown to intake significantly higher animal foods than that of the healthy adults (P<0.05) while the intake of beans by the above groups had a opposite situation. It was found that the average calorie intake per person per day for the healthy adults and the colorectal patients was 2429 Kcal/day and 2554 Kcal/day, respectively. About 14.74% and 17.13%, 39.56% and 42.48% of the total calories for the healthy adults and the colorectal patients, respectively, were originate from protein and fats while approximately 44.94% and 39.05% of the calories were provided by carbohydrate. It is worth to note that the intake of protein and fats by the colorectal patients was significantly higher than that of the healthy adults (p<0.05), however, their intake of carbohydrate was significantly lower than of the healthy adults. The result revealed that a diet with high fats and low carbohydrates is a risk factor to colorectal cancer. To prevent colorectal cancer, the intake of fats should be restricted while carbohydrate vice versa. |
本系統中英文摘要資訊取自各篇刊載內容。