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

1
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran
2
Student Research Committee, (Department and Faculty of Nutrition Sciences and Food Technology), Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran
3
Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA
4
Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA
5
Connecting Health Innovations LLC, Columbia, SC 29201, USA
6
Community Nutrition Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran
7
Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran
8
Radio-Oncology Department, Shohadae Tajrish Hospital, Shahi Beheshti University of Medical Sciences, Tehran 11369, Iran
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(6), 1213; https://doi.org/10.3390/nu11061213
Received: 29 March 2019 / Revised: 22 May 2019 / Accepted: 24 May 2019 / Published: 28 May 2019
(This article belongs to the Special Issue Nutrition and Colorectal Cancer)
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PDF [2196 KB, uploaded 12 June 2019]
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Abstract

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. View Full-Text
Keywords: colorectal cancer; colorectal adenomatous polyps; dietary inflammatory index; diet; inflammation colorectal cancer; colorectal adenomatous polyps; dietary inflammatory index; diet; inflammation
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Rafiee, P.; Shivappa, N.; Hébert, J.R.; Jaafari Nasab, S.; Bahrami, A.; Hekmatdoost, A.; Rashidkhani, B.; Sadeghi, A.; Houshyari, M.; Hejazi, E. Dietary Inflammatory Index and Odds of Colorectal Cancer and Colorectal Adenomatous Polyps in a Case-Control Study from Iran. Nutrients 2019, 11, 1213.

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