Resumo

BUAMDEN, Susana. Association between food availability and mortality due to colorectal cancer in the Americas. Salud colect. [online]. 2018, vol.14, n.3, pp.579-595. ISSN 1669-2381.  http://dx.doi.org/10.18294/sc.2018.1556.

With the aim of describing the association between food availability and the mortality rate due to colorectal cancer in the countries of the Americas in 2010, data provided by the International Agency for Research on Cancer and the Food and Agriculture Federation were analyzed in an ecological study. Great variability was observed except in caloric supply. Food availability was abundant for calories, total fats, animal fat, red meat and alcoholic beverages. Availability was critically low for fruits and vegetables in 80% of the countries. The countries with the highest colorectal cancer mortality rates were Uruguay, Barbados, Argentina and Cuba, while those with the lowest rates were Guatemala, Canada, Mexico and Honduras. The strongest relationships were found between colorectal cancer mortality rate and the availability of animal fat, red meat, alcoholic beverages and calories. No protective effect of availability of fruits and vegetables on the colorectal cancer mortality rate was found. It would be advisable to improve the records of tumor incidence and direct ways of evaluating diet to be analyzed in future studies instead of the data used here.

Palavras-chave : Colorectal Neoplasms; Mortality; Diet; Food Supply; Risk Factor.

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