@misc{Augustyniak_Małgorzata_Selenium_2023,
 author={Augustyniak, Małgorzata},
 address={Kraków},
 howpublished={online},
 year={2023},
 school={Rada Dyscypliny Nauki medyczne},
 language={pol; eng},
 abstract={Selenium due to its antioxidant function can prevent cancers, including colorectal cancer. Despite the knowledge about the pathophysiological protective mechanisms of selenium in colorectal cancer, the results of studies are inconclusive, indicating the need for further research on the role of selenium in colorectal cancer. The work revealed that selenium reduced the risk of colorectal cancer by 8%, with an increase in intake by every 10 μg. Furthermore, the effect of selenium was modified by calcium. In subjects with lower calcium intake (<1000 mg/day) the risk of colorectal cancer was reduced by 13%, and by 44% and 66% - depending on the assigned category of selenium dietary intake: 60 to <80 μg/day and ≥80 μg/day. In the presented work the effect of selenium intake on the survival of patients with colorectal cancer referred to surgery was also investigated. Using the Cox regression model, after standardization, it was observed that subjects in the group with higher dietary selenium intake (≥48.8 μg/day) had 27% lower risk of dying from colorectal cancer compared to those in the group with lower dietary selenium intake (<48.8 μg/day) (HR=0.73; 95%CI: 0.54-0.98). It was observed that increased selenium intake in a population with a low selenium intake may bring beneficial effects in prevention and in long-term clinical effects.},
 title={Selenium as an element of dietary habits in the etiology and clinical consequences of colorectal cancer},
 type={Praca doktorska},
 keywords={selenium intake, calcium intake, colorectal cancer, modification effect, survival},
}