Format

Send to

Choose Destination
J Nutr. 2017 Mar;147(3):430-438. doi: 10.3945/jn.116.242529. Epub 2017 Feb 8.

The Dietary Inflammatory Index Is Associated with Colorectal Cancer Risk in the Multiethnic Cohort.

Author information

1
School of Public Health, University of Memphis, Memphis, TN; bharmon1@memphis.edu.
2
Cancer Prevention and Control Program, Arnold School of Public Health, University of South Carolina, Columbia, SC.
3
University of Hawaii Cancer Center, Honolulu, HI.
4
School of Public Health, University of Memphis, Memphis, TN.
5
South Carolina College of Pharmacy, University of South Carolina, Columbia, SC; and.
6
Cancer Center, Keck School of Medicine of USC, University of Southern California, Los Angeles, CA.

Abstract

Background: Diet is known to influence systemic inflammation, a recognized risk factor for colorectal cancer (CRC). Studies in ethnically diverse populations that examine the association between dietary inflammatory potential and CRC incidence are limited.Objectives: We used the Dietary Inflammatory Index to clarify the relation between the inflammatory potential of diet and CRC incidence across racial/ethnic groups. We hypothesized that proinflammatory diets would be associated with an increased risk of CRC, and that these associations may differ across racial/ethnic groups.Methods: The Multiethnic Cohort (MEC) follows a prospective study design. It includes 190,963 white, African-American, native Hawaiian, Japanese-American, and Latino men and women aged 45-75 y at recruitment and followed over 20 y. Participants completed a food frequency questionnaire from which energy-adjusted Dietary Inflammatory Index (E-DII) scores were computed and categorized into quartiles. CRC incidence was documented through linkage to cancer registry programs. Cox proportional hazards regression was used to estimate HRs and 95% CIs, adjusting for known or expected CRC risk factors.Results: Among all participants, more-proinflammatory diets (highest quartile compared with lowest quartile) were associated with an increased risk of CRC (HR: 1.21; 95% CI: 1.11, 1.32). However, the effect size was larger for men (HR: 1.28; 95% CI: 1.13, 1.45) than for women (HR: 1.16; 95% CI: 1.02, 1.33), although the interaction term for sex was not statistically significant (P-interaction = 0.17). When stratified by race/ethnicity, the association was significantly different between groups for men (P-interaction = 0.01), although not for women (P-interaction = 0.20). Significant associations with HRs ranging from 2.33 to 1.04 were observed in white, Japanese-American, and Latino men, and native Hawaiian women.Conclusions: Overall, more-proinflammatory diets, as identified by the E-DII, were associated with increased CRC risk in MEC participants across racial/ethnic groups. This study adds to the evidence suggesting that diets with high proinflammatory potential may increase CRC risk.

KEYWORDS:

cancer stage; chronic inflammation; colon cancer; racial/ethnic groups; rectal cancer

PMID:
28179489
PMCID:
PMC5320401
DOI:
10.3945/jn.116.242529
[Indexed for MEDLINE]
Free PMC Article

Supplemental Content

Full text links

Icon for Silverchair Information Systems Icon for PubMed Central
Loading ...
Support Center