Abstract
ObjectivesThe inflammatory potential of diet has been inconsistently linked to colorectal cancer (CRC) risk. This meta-analysis aimed to evaluate the association of the inflammatory potential of diet, as estimated by the dietary inflammatory index (DII) score, with CRC risk.Materials and MethodsThe PubMed and Embase databases were searched for relevant studies from inception to February 2017. All cohort and case–control studies investigating the association of the DII score with CRC risk were selected.ResultsFour prospective cohorts and four case–control studies, which enrolled a total of 880,380 participants, were included. The pooled adjusted risk ratio (RR) of CRC for the highest DII score versus the lowest category was 1.43 (95% confidence interval [CI]: 1.26–1.62). When stratified by study design, the RRs for the case–control and cohort studies were 1.27 (95% CI: 1.16–1.38) and 1.81 (95% CI: 1.48–2.22), respectively. Subgroup analysis showed that individuals with the highest category of DII score were independently associated with CRC risk in men (RR=1.51; 95% CI: 1.29–1.76), women (RR=1.25; 95% CI: 1.10–1.41), colon cancer (RR=1.39; 95% CI: 1.19–1.62), and rectal cancer (RR=1.32; 95% CI: 1.01–1.74). However, the pooled RR was 1.07 (95% CI: 0.87–1.31) for rectal cancer among the prospective cohort studies.ConclusionsAs estimated by a high DII score, pro-inflammatory diet is independently associated with increased CRC risk. This finding confirms that low inflammatory potential diet may reduce CRC risk. However, the gender- and cancer site-specific associations of the DII score with CRC risk need to be further investigated.
Highlights
Colorectal cancer (CRC) is the third most common cancer in males and the second in females, with an estimated 1.4 million cases occurring in 2012 [1]
Subgroup analysis showed that individuals with the highest category of dietary inflammatory index (DII) score were independently associated with colorectal cancer (CRC) risk in men (RR=1.51; 95% confidence interval (CI): 1.29–1.76), women (RR=1.25; 95% CI: 1.10–1.41), colon cancer (RR=1.39; 95% CI: 1.19–1.62), and rectal cancer (RR=1.32; 95% CI: 1.01–1.74)
As estimated by a high DII score, pro-inflammatory diet is independently associated with increased CRC risk
Summary
Colorectal cancer (CRC) is the third most common cancer in males and the second in females, with an estimated 1.4 million cases occurring in 2012 [1]. Genetic, and environmental factors have been associated with increased CRC risk. Chronic inflammation plays a central role in carcinogenesis [2, 3]. Diet components can reduce cancer risk by suppressing chronic inflammation [4]. Increased consumption of red and processed meats is strongly associated with increased. CRC risk, whereas high fruit/vegetable intake is inversely linked to CRC [5]. Individuals who frequently consume vegetables, fruits, whole grains, nuts, seeds, healthy oils, and fish may possess a low risk of inflammation-related diseases [6]. Modulating the inflammatory potential of diet may reduce CRC risk
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