The Negative Correlation of Spice Intake and Colorectal Cancer: A Statistical Analysis of Global Health Databases

Authors

  • Shinjit Mani Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation https://orcid.org/0000-0003-0490-0383
  • Nathan Pramanik Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.
  • Deeksha Rao Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.
  • Stuti Sharma Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.
  • Timur R. Akhmetov Department of General Pathology, Kazan State Medical University, Kazan, Russian Federation

DOI:

https://doi.org/10.5195/ijms.2020.693

Keywords:

Spices, Colorectal Cancer, Red Meat

Abstract

Background: Colorectal Cancer (CRC) has multiple risk factors and depends highly on diet. Positive associations of red meat and processed meat intake and CRC have been proven, but no research has been conducted on the relation of spice intake and CRC risk. Various in-vitro studies have demonstrated the anticancer activity of chemicals present in spices, which is the main driving force for our statistical analysis.

Methods: We analyzed Global Burden of Disease (GBD) database, Food and Agricultural Organization of United Nations (FAO) database, and Global Dietary Database (GDD) using Pearson correlation statistics to find any significant correlation, mainly between spice intake and CRC risk. Data from 1990 to 2013 of 100 countries was collected for the analysis. Twenty-three-year average values (±SD) were calculated for CRC risk, spice, red meat, processed meat, vegetable, and fruit intake. CRC risk is taken as dependent variable whereas all other were independent variables. All variables were analyzed using Pearson correlation analysis. Results with p<0.05 were further analyzed using regression analysis.

Results: Pearson correlation showed that spice intake had a significant negative correlation (r= -0.301, p=0.002) whereas red meat (r= 0.722, p<0.001) and processed meat (r= 0.339, p<0.001) had a significant positive correlation with CRC risk.

Conclusion: Significant negative correlation between spice intake and CRC risk indicates that higher spice intake can be preventive against cancer and possibly decrease the risk of colorectal cancer in populations with higher CRC risk.

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Author Biographies

Shinjit Mani, Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation

Shinjit Mani is currently a 5th year medical student at Kazan State Medical University, Kazan, Russia of a total 6 year program. He completed this particular research work under supervision of Asso. Prof. T.R. Akhmetov, at the Department of Pathology of Kazan State Medical University in 2019. Currently he is working in preclinical laboratory-based cancer research program under supervision of Prof. Sergei Boichuk at the same department of the same university. He was chosen for the “Board of Honor 2019” by the University for his commitment and hard work.

Nathan Pramanik, Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.

Nathan Pramanik is currently a 5th year medical student at Kazan State Medical University, Kazan, Russia of a total 6 year program. He worked in a 4 member research team comprised of medical students, supervised by Asso. Prof. TR Akhmetov and led by Shinjit Mani. Also presented a part of the research data at European Students' Conference, Berlin, Germany.

Deeksha Rao, Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.

Deeksha Rao is currently a 5th year medical student at Kazan State Medical University, Kazan, Russia of a total 6 year program. She worked in a 4 member research team comprised of medical students, supervised by Asso. Prof. TR Akhmetov and led by Shinjit Mani. 

Stuti Sharma, Department of General Medicine, Faculty of Foreign Students, Kazan State Medical University, Kazan, Russian Federation.

Stuti Sharma is currently a 6th year medical student at Kazan State Medical University, Kazan, Russia of a total 6 year program. She worked in a 4 member research team comprised of medical students, supervised by Asso. Prof. TR Akhmetov and led by Shinjit Mani. 

Timur R. Akhmetov, Department of General Pathology, Kazan State Medical University, Kazan, Russian Federation

Timur R. Akhmetov is an Associate Professor at the Department of Genaral Pathology, Kazan State Medical University, Kazan, Russia. He Supervised the 4 member research team led by Shinjit Mani

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Published

2020-12-17

How to Cite

Mani, S., Pramanik, N., Rao, D., Sharma, S., & Akhmetov, T. (2020). The Negative Correlation of Spice Intake and Colorectal Cancer: A Statistical Analysis of Global Health Databases . International Journal of Medical Students, 8(3), 238–244. https://doi.org/10.5195/ijms.2020.693

Issue

Vol. 8 No. 3 (2020)

Section

Original Article

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