Diet and cooking practices in Egypt: Exploration of potential relationship to early-onset colorectal cancer

Amr S. Soliman, Ahmed Khorshid, Nabih Ibrahim, Laila Dorgham, R. Sue McPherson

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


Colorectal cancer in the seventh most common cancer in Egypt. However, the proportion of persons under age 40 who have colorectal cancer is 5 to 6 times that of western countries. High fiber and low fat intake represented by a high-vegetable, low meat diet is characteristic of other age groups in Egypt. The objective of this study was to describe diet and cooking practices of 204 apparently healthy Egyptians between 20 and 40 years of age who were living in urban or rural areas in Egypt. We collected information about diet and methods of cooking red meat (frying, grilling, and baking). The results showed that participants in the study consumed a diet high in fiber, calcium, and vitamin C. The diet was low in red meat intake. Approximately 17 to 64% of the people in urban and rural areas did not eat red meat at least once a week that was fried, grilled or baked. More than 95% of the study population reported eating fresh vegetables more than once a day. Total fat intake was on the average 31% of kilo-calories in the urban region and 23% in the rural region. Fiber consumption ranged from 37 grams per day in the urban region to 50 grams per clay in the rural region. The eating habits of the Egyptians with high grain, fruit, and vegetable consumption, which are typically protective, may suggest that diet may be a vehicle for contaminants in these foods which may increase risk of colorectal cancer. Thus, diet should be included in future studies of colorectal cancer in Egypt to further understand this relationship.

Original languageEnglish (US)
Pages (from-to)785-797
Number of pages13
JournalNutrition Research
Issue number5
StatePublished - May 1998


  • Colorectal Cancer
  • Cooking Practices
  • Diet
  • Egypt

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics


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