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

• Main Authors: Alinuer Abulimiti, Xin Zhang, Nitin Shivappa, James R. Hébert, Yu-Jing Fang, Chu-Yi Huang, Xiao-Li Feng, Yu-Ming Chen, Cai-Xia Zhang
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Nutrients
• Subjects: diet; inflammation; dietary inflammatory index; colorectal cancer risk; case-control study; china
• Online Access: https://www.mdpi.com/2072-6643/12/1/232

Diet may modulate chronic inflammation. The aim of this study is to investigate whether the dietary inflammatory index (DII^&#174;) 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 &#8722;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; <i>P</i>_trend &lt; 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.