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

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Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
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Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
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Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA
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Department of Epidemiology and Biostatistics, University of South Carolina, Columbia, SC 29208, USA
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Connecting Health Innovations LLC, Columbia, SC 29201, USA
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Department of Colorectal Surgery, State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, 651 Dongfeng Road East, Guangzhou 510060, China
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Department of Experimental Research, State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, 651 Dongfeng Road East, Guangzhou 510060, China
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Author to whom correspondence should be addressed.
Nutrients 2020, 12(1), 232; https://doi.org/10.3390/nu12010232
Received: 12 December 2019 / Revised: 9 January 2020 / Accepted: 11 January 2020 / Published: 16 January 2020
(This article belongs to the Section Nutritional Epidemiology)
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. View Full-Text
Keywords: diet; inflammation; dietary inflammatory index; colorectal cancer risk; case-control study; China diet; inflammation; dietary inflammatory index; colorectal cancer risk; case-control study; China
MDPI and ACS Style

Abulimiti, A.; Zhang, X.; Shivappa, N.; Hébert, J.R.; Fang, Y.-J.; Huang, C.-Y.; Feng, X.-L.; Chen, Y.-M.; Zhang, C.-X. The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study. Nutrients 2020, 12, 232.

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