Dietary Inflammatory Index and Odds of Colorectal Cancer and Colorectal Adenomatous Polyps in a Case-Control Study from Iran

Background: Chronic inflammation is implicated in the development of colorectal cancer (CRC) and its precursor; colorectal adenomatous polyps (CAP). Some dietary factors are important triggers for systemic inflammation. Therefore, the present study aimed to investigate the association between the dietary inflammatory index (DII®) and the risk of CRC and CAP in an Iranian case-control study. Methods: 134 newly diagnosed CRC patients, 130 newly diagnosed CAP patients, and 240 hospitalized controls were recruited using convenience sampling. Energy-adjusted DII (E-DII) scores were computed based on dietary intake assessed using a reproducible and valid 148-item food frequency questionnaire. Logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CI) after adjusting for confounders. Results: The E-DII score ranged between −4.23 (the most anti-inflammatory score) to +3.89 (the most pro-inflammatory score). The multivariable-adjusted ORs for participants in the 3rd tertile compared to the 1st tertile was 5.08 (95%CI: 2.70–9.56; P-trend < 0.0001) for CRC and 2.33 (95% CI: 1.30–4.02; P-trend = 0.005) for CAP. Conclusions: Our findings suggest that more pro-inflammatory diets, indicated by higher E-DII scores, might increase the risk of both CRC and CAP. Future steps should include testing these associations in a prospective setting in Iran.

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The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study

Nutrients ◽

10.3390/nu12010232 ◽

2020 ◽

Vol 12 (1) ◽

pp. 232

Author(s):

Alinuer Abulimiti ◽

Xin Zhang ◽

Nitin Shivappa ◽

James R. Hébert ◽

Yu-Jing Fang ◽

...

Keyword(s):

Colorectal Cancer ◽

Cancer Risk ◽

Chinese Population ◽

Case Control Study ◽

Case Control ◽

Colorectal Cancer Risk ◽

Dietary Inflammatory Index ◽

Inflammatory Index ◽

Inflammatory Score ◽

Control Study

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.

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Dietary Inflammatory Index and Risk of Colorectal Cancer: A Case-Control Study in Korea

Nutrients ◽

10.3390/nu8080469 ◽

2016 ◽

Vol 8 (8) ◽

pp. 469 ◽

Cited By ~ 33

Author(s):

Young Cho ◽

Jeonghee Lee ◽

Jae Oh ◽

Aesun Shin ◽

Jeongseon Kim

Keyword(s):

Colorectal Cancer ◽

Case Control Study ◽

Case Control ◽

Dietary Inflammatory Index ◽

Inflammatory Index ◽

Control Study

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Dietary inflammatory index and inflammatory gene interactions in relation to colorectal cancer risk in the Bellvitge colorectal cancer case–control study

Genes & Nutrition ◽

10.1007/s12263-014-0447-x ◽

2014 ◽

Vol 10 (1) ◽

Cited By ~ 72

Author(s):

Raul Zamora-Ros ◽

Nitin Shivappa ◽

Susan E. Steck ◽

Federico Canzian ◽

Stefano Landi ◽

...

Keyword(s):

Colorectal Cancer ◽

Cancer Risk ◽

Case Control Study ◽

Case Control ◽

Cancer Case ◽

Gene Interactions ◽

Dietary Inflammatory Index ◽

Inflammatory Index ◽

Colorectal Cancer Case ◽

Control Study

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Diet-dependent acid load and the risk of colorectal cancer and adenoma: a case–control study

Public Health Nutrition ◽

10.1017/s1368980020003420 ◽

2020 ◽

pp. 1-8

Author(s):

Saeede Jafari Nasab ◽

Pegah Rafiee ◽

Alireza Bahrami ◽

Nasim Rezaeimanesh ◽

Bahram Rashidkhani ◽

...

Keyword(s):

Colorectal Cancer ◽

Case Control Study ◽

Epidemiological Studies ◽

Case Control ◽

Dietary Factors ◽

Colorectal Adenomas ◽

Newly Diagnosed ◽

Acid Base Balance ◽

Acid Load ◽

Control Study

Abstract Objectives: Colorectal cancer (CRC) is the third and second most prevalent cancer in men and women, respectively. Various epidemiological studies indicated that dietary factors are implicated in the aetiology of CRC and its precursor, colorectal adenomas (CRA). Recently, much attention has been given to the role of acid–base balance in the development of chronic diseases including cancers. Therefore, the aim of the current study is to examine the association of diet-dependent acid load and the risk of CRC and CRA. Design: In this case–control study, potential renal acid load (PRAL) was computed based on dietary intake of participants assessed via a validated FFQ. Negative PRAL values indicated a base-forming potential, while positive values of PRAL implied acid-forming potential of diet. Logistic regression was used to derive OR and 95 % CI after adjusting for confounders. Setting: Tehran, Iran. Participants: A total of 499 participants aged 30–70 years were included in the study (240 hospital controls, 129 newly diagnosed CRC and 130 newly diagnosed CRA). The current study was conducted between December 2016 and September 2018. Results: After adjusting for potential confounders, a higher PRAL was associated with increased odds of CRC and CRA. The highest v. the lowest tertile of PRAL for CRC and CRA was OR 4·82 (95 % CI 2·51–9·25) and OR 2·47 (95 % CI 1·38–4·42), respectively. Conclusions: The findings of the current study suggested that higher diet-dependent acid load is associated with higher risk of CRC and CRA.

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Dietary Patterns and Empirical Dietary Inflammatory Index in Southern Brazil and Risk of Colorectal Cancer: A Case-Control Study

Food and Nutrition Sciences ◽

10.4236/fns.2020.114021 ◽

2020 ◽

Vol 11 (04) ◽

pp. 281-300

Author(s):

Raquel Goreti Eckert-Dreher ◽

Daniela Coelho dos Santos ◽

André Wust Zibetti ◽

Karina Bettega Felipe ◽

Danilo Wilhelm-Filho ◽

...

Keyword(s):

Colorectal Cancer ◽

Dietary Patterns ◽

Case Control Study ◽

Case Control ◽

Dietary Inflammatory Index ◽

Southern Brazil ◽

Inflammatory Index ◽

Control Study

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Dietary inflammatory index and odds of colorectal cancer in a case-control study from Jordan

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2017-0035 ◽

2017 ◽

Vol 42 (7) ◽

pp. 744-749 ◽

Cited By ~ 13

Author(s):

Nitin Shivappa ◽

James R. Hébert ◽

Susan E. Steck ◽

Lorne J. Hofseth ◽

Ihab Shehadah ◽

...

Keyword(s):

Colorectal Cancer ◽

Sex Education ◽

Case Control Study ◽

Middle Eastern ◽

Continuous Variable ◽

Case Control ◽

Dietary Inflammatory Index ◽

Logistic Regression Models ◽

Inflammatory Index ◽

Control Study

Dietary components that promote inflammation of the colon have been suggested to be risk factors in the development of colorectal cancer (CRC). The possible link between inflammatory potential of diet and CRC has been investigated in several developed or Western countries. Despite the fact that dietary choices in the Middle East differ markedly from those in the West, results have not been reported from any study conducted in a Middle-Eastern population. We examined the association between dietary inflammatory index (DII) scores and CRC in a case-control study conducted in Jordan. This study included 153 histopathologically confirmed CRC cases and 202 disease-free control subjects’ frequency matched on age, sex, and occupation. Data were collected between January 2010 and December 2012, using interviewer-administered questionnaires. DII scores were computed from dietary data reported using a food frequency questionnaire. Logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) adjusted for age, sex, education, physical activity, body mass index, smoking, and family history of CRC. Subjects with higher DII scores were at increased odds of CRC, with the DII being used both as a continuous variable (ORcontinuous = 1.45, 95% CI: 1.13–1.85; 1-unit increase corresponding to ≈20% of its range in the current study) and as a categorical variable (ORtertile 3 vs tertile 1 = 2.13, 95%CI: 1.23–3.72). Our results, based on a Jordanian population, add to the growing literature indicating that a pro-inflammatory diet is associated with increased odds of CRC.

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Higher Dietary Inflammation in Patients with Schizophrenia: A Case-Control Study in Korea

Nutrients ◽

10.3390/nu13062033 ◽

2021 ◽

Vol 13 (6) ◽

pp. 2033

Author(s):

Hee-Yun Cha ◽

Soo-Jin Yang ◽

Sung-Wan Kim

Keyword(s):

Odds Ratio ◽

Case Control Study ◽

Case Control ◽

Dietary Factors ◽

Dietary Intakes ◽

Dietary Inflammatory Index ◽

Food Frequency ◽

Inflammatory Index ◽

Study Participants ◽

Control Study

Inflammation is a risk factor for the onset and progression of schizophrenia, and dietary factors are related to chronic inflammation. We investigated whether the dietary inflammatory index (DII) is associated with schizophrenia in the Korean population. Of the 256 subjects who responded to the questionnaire, 184 subjects (117 controls; 67 individuals with schizophrenia) were included in this case-control study. A semi-quantitative food frequency questionnaire was used to evaluate the dietary intakes of the study participants. The energy-adjusted DII (E-DII) was used to assess the inflammatory potential of the participants’ diets. Dietary intakes of vitamin C, niacin, and folate were significantly reduced in the patients with schizophrenia. The patients with schizophrenia had higher E-DII scores than the controls (p = 0.011). E-DII was positively associated with schizophrenia (odds ratio = 1.254, p = 0.010). The additional analysis confirmed that E-DII was significantly associated with schizophrenia, especially in the third tertile group of E-DII scores (odds ratio = 2.731, p = 0.016). Our findings suggest that patients with schizophrenia have more pro-inflammatory diets.

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