Abstract
Diet may modulate chronic inflammation. The aim of this study is to investigate whether the dietary inflammatory index (DII®) was associated with the risk of colorectal cancer in a Chinese population. A case-control study was conducted from July 2010 to April 2019, in Guangzhou, China. A total of 2502 eligible cases were recruited along with 2538 age- (5-year interval) and sex-matched controls. Dietary data derived from a validated food frequency questionnaire were used to calculate the energy-adjusted DII (E-DII) scores. Odds ratios (ORs) and 95% confidence intervals (CIs) for colorectal cancer risk were estimated using unconditional logistic regression models. In this study, E-DII scores ranged from −5.96 (the most anti-inflammatory score) to +6.01 (the most pro-inflammatory score). A positive association was found between the E-DII and colorectal cancer risk, with the OR = 1.40 (95% CI 1.16, 1.68; Ptrend < 0.01) for the highest E-DII quartile compared with the lowest quartile after adjusting for potential confounders. When stratified based on cancer subsite, sex, body mass index, and smoking status, significant associations were not observed in women or underweight individuals. Results from this study confirmed that a higher E-DII score was associated with an increased risk of colorectal cancer in a Chinese population.
Highlights
Colorectal cancer is a common cancer around the world, with 1.8 million new cases estimated to have occurred worldwide in 2018 [1]
Odds ratios (ORs) was adjusted for age, sex, marital status, residence, educational level, occupation, income, Body mass index (BMI), smoking status, alcohol drinking, first degree relative with cancer, history of diabetes mellitus, occupational activity, household and leisure-time activities. This large case-control study focused on the relationship between energy-adjusted DII (E-DII) score and colorectal cancer risk
The results showed that a more pro-inflammatory diet, as reflected by a higher E-DII score, was associated with an increased risk of colorectal cancer
Summary
Colorectal cancer is a common cancer around the world, with 1.8 million new cases estimated to have occurred worldwide in 2018 [1]. Chronic inflammation plays a critical role in colorectal carcinogenesis [2]. Nutrients 2020, 12, 232 differentiation, and reduces survival through a complicated set of molecular pathways, including the release of a large number of pro-inflammatory cytokines such as interleukin (IL)-1, IL-6, IL-8, and tumor necrosis factor-α (TNF-α) [2,3]. Dietary factors may modulate chronic inflammation [7,8]. The western-type diet, which is high in red meat, fat, and refined grains is pro-inflammatory [9]. The Mediterranean diet, which is characterized by a high consumption of vegetables, fruits, and whole grains, appears to mitigate the degree of inflammation [10] and is associated with decreased risk of colorectal cancer [11]
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