ĐẶC ĐIỂM CHỈ SỐ ĂN UỐNG LÀNH MẠNH - 2020 Ở BỆNH NHÂN UNG THƯ ĐẠI TRỰC TRÀNG

Abstract

Objectives: To survey dietary quality characteristics of colorectal cancer (CRC) patients assessed by the Healthy Eating Index - 2020 (HEI-2020). Methods: A cross-sectional descriptive study was conducted on 107 newly diagnosed CRC patients at Military Hospital 103 from May 2024 to January 2025. HEI-2020 scores were calculated based on 13 components (range: 0 - 100) with 9 adequacy components and 4 moderation components. Results:The mean age was 61.9 ± 13.0 years; 66.4% were male. Most patients were diagnosed at early stages (0 - II, with 72%). HEI-2020 scores revealed that the median, interquartile range of HEI score was 47.2 (41.6 - 51.7), 70.1% of patients had poorscore, 29.9% of patients had score requiring improvement (100% of patients had suboptimal HEI score), no patients had optimal score 12 - 15% consumed little or no fruit, 9.3% consumed no green vegetables or beans, 47.7% of patients had the lowest scores for whole grains and seafood/plant proteins, while 37.1% and 66.3% of patients exceeded recommendations for sodium and added sugars, respectively. Conclusion: CRC patients had suboptimal dietary quality according to the HEI-2020 score. Consumption of green vegetables, fruits, whole grains, and plant/seafood protein was low, while the intake of refined grains, salt, and added sugars exceeded the recommended levels.