Abstract 4319: Associations of dietary inflammation scores with incident, sporadic adenoma

Abstract

Abstract It is now well-accepted that inflammation is causal in colorectal carcinogenesis and that reducing inflammation reduces risk for colorectal neoplasms. The ability to characterize specific dietary components as having pro- or anti-inflammatory effects is a promising area of cancer prevention. To assess associations of diet with inflammation and diet-associated inflammation with cancer risk, we created a new food-based inflammation (FBI) score based on associations of whole food dietary components (processed meats, red meat, white meat, fish, nuts, coffee, tea, high- and low-fat dairy products, refined and whole grains, and 10 botanical categories) with a panel of biomarkers of inflammation (plasma C-reactive protein [CRP] and interleukins-6, -8, and -10) among 590 chronic disease diagnosis-free participants (47% male, 53% female, 57% white, 43% black) in the REasons for Geographic and Racial Differences in Stroke (REGARDS) cohort study. A previously reported Dietary Inflammation Index (DII) is a primarily nutrient-based score developed for the same purposes. We investigated associations of our new FBI score, a DII that includes contributions from foods and nutritional supplements (Food + Supplements DII), and a DII that includes contributions only from foods (Food-only DII) with incident, sporadic adenoma in a case-control study (CPRU; n = 2,195) conducted in the Twin Cities area of Minnesota from 1990 - 1994. Diet was assessed using a Willett food frequency questionnaire. Associations of the scores with adenoma were estimated using unconditional logistic regression models adjusted for age, sex, hormone replacement therapy use, family history of colorectal cancer, regular non-steroidal anti-inflammatory drug (NSAID) use, total energy intake, smoking, physical activity level, alcohol consumption, and body mass index (BMI). The multivariable-adjusted odds ratios (OR) and 95% confidence intervals (CI) for those in the highest relative to those in the lowest score quartiles were 1.28 (95% CI 0.95, 1.72) for the FBI, 1.23 (95% CI 0.82, 1.85) for the Food + Supplements DII, and 1.14 (95% CI 0.85, 1.53) for the Foods-only DII. These results suggest that 1) a more pro-inflammatory diet may be associated with higher risk of colorectal adenoma, and 2) support further development and investigation of a food-based inflammation score for investigating associations of diet-related contributions to systemic inflammation with colorectal and other cancers and chronic diseases. Citation Format: Ashley C. Holmes, Roberd M. Bostick. Associations of dietary inflammation scores with incident, sporadic adenoma. [abstract]. In: Proceedings of the 107th Annual Meeting of the American Association for Cancer Research; 2016 Apr 16-20; New Orleans, LA. Philadelphia (PA): AACR; Cancer Res 2016;76(14 Suppl):Abstract nr 4319.