Spożycie czosnku wśród chorych z rozpoznanym rakiem jelita grubego

*Konrad Wroński

Summary
Introduction. Colorectal cancer is one of the most common cancer in developed countries. Currently there are four categories of factors affecting the development of colon cancer. For dietary factors that increase the likelihood of colorectal cancer include a diet rich in saturated fatty acids, a small amount of fiber consumed, consuming large amounts of alcohol and diet low in calcium. Recently published articles stating that the regular intake of adequate amount of fresh garlic can prevent cancer of the colon.
Aim. The objective of this research was to collect information on the consumption of garlic for patients diagnosed with colorectal cancer in the last five years before the diagnosis of cancer.
Material and methods. The study was of 50 randomly selected patients diagnosed with colorectal cancer living in Warmia and Mazury. In order to carry out a study prepared anonymous survey. Completed research study was to review. Selection of the research sample was held on the basis of easy access, and the nature of the study was a one-off. To carry out the study questionnaire interview technique was used.
Results. In this trial were 34 (68.0%) of respondents did not consumed fresh garlic during the last 5 years. Among the 50 respondents, 3 (6.0%) of the respondents consumed fresh garlic on average once a year, 2 (4.0%) patients consumed fresh garlic on average once a month, and 1 (2.0%) person ate in the past five years of fresh garlic every six months. In this survey, 50 (100.0%) of the respondents answered that they did not eat in the last five years of tablets contains in its composition garlic.
Conclusions. Medical staff should affect the change in eating habits among their patients and inform them of the need to take fresh garlic. It is necessary to change the eating habits of Poles to reduce the number of new cases and deaths from diseases of civilization.

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