A team of researchers led by 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 increased inflammatory potential of diet and increased risk of bladder cancer in an Iranian case-control study. The research was led by adjunct assistant professor Dr. Nitin Shivappa and published in Nutrition and Cancer.
Previous research has demonstrated that various aspects of diet play a role in the cause/s of bladder cancer. However, these studies have been conducted primarily in Western countries — not in Middle Eastern countries.
With this study, Dr. Shivappa and his team examined the association between the dietary inflammatory index (DII®) and bladder cancer in Iran. “The DII is a literature-derived index developed to determine the inflammatory potential of diet and was computed using a validated food frequency questionnaire,” Dr. Shivappa says.
For more than a decade, researchers at the Cancer Prevention and Control Program have been studying the effects of chronic inflammation on the human body, amassing a large body of evidence that demonstrates how inflammation impacts health by leading to early onset of diseases, disability and premature death. This research led to the development of their copyrighted and federally registered DII, which ranks foods and macronutrients according to their inflammatory properties and creates an overall score for an individual, which indicates his/her dietary inflammatory potential. Since its development, the researchers have applied DII in numerous contexts, including cancer, cardiovascular disease, diabetes and depression.Friday Letter Submission