A team of researchers including epidemiology and biostatistics and Cancer Prevention and Control Program faculty at the University of South Carolina Arnold School of Public Health have completed a study on the association between the dietary inflammatory index and the odds of colorectal cancer and related polyps in an Iranian case-control study. The team published their findings in the journal, Nutrients.
Previous studies, including those conducted by the authors, have implicated chronic inflammation in the development of colorectal cancer. This same holds true for this cancer’s precursor, colorectal adenomatous polyps.
Dietary factors, such as those identified by the Cancer Prevention and Control Program’s dietary inflammatory index (DII®), serve as triggers for systematic inflammation. Thus, the current study investigated the association between DII and the risk of colorectal cancer and its precursor polyps in an Iranian case-control study.
The study included 134 newly diagnosed colorectal cancer patients, 130 newly diagnosed colorectal adenomatous polyps patients, and 240 hospitalized control participants using convenience sampling. The researchers calculated energy-adjusted DII scores based on dietary intake assessed through a 148-item food frequency questionnaire.
The authors, including Dr. Nitin Shivappa, adjunct assistant professor in epidemiology and biostatistics, found that participants with more pro-inflammatory diets, as indicated by higher DII scores, might be at an increased risk of both colorectal cancer and colorectal adenomatous polyps. They recommend that steps be taken to include adopting healthier diet low in inflammatory potential and replicating these associations in bigger studies in Iran so that these findings can be generalized.Tags: Friday Letter Submission, Publish on July 19