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

BACKGROUND: In Iran, colorectal cancer (CRC) is the third and fourth leading cause of cancer incidence among men and women, respectively. Diet and inflammation have been suggested as important risk factors for CRC. We examined the association between dietary inflammatory index (DII) scores and CRC in a case-control study conducted in Iran. METHODS: This study included 71 CRC cases and 142 controls hospitalized for acute non-neoplastic diseases. DII scores were computed from dietary intake assessed by a previously validated food frequency questionnaire. Logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CI) adjusted for age, sex, education, energy intake, exercise, body mass index (BMI), smoking, family history of cancer, and history of aspirin, acetaminophen, and multivitamin use. RESULTS: Subjects with higher DII scores (i.e., indicating a more pro-inflammatory diet) had a higher odds of CRC with the DII being used as both a continuous variable (OR continuous = 2.20, 95% CI: 1.22-3.87) and as a categorical variable (OR tertile 3 vs tertile1 = 2.47, 95%CI: 1.10-5.55). CONCLUSION: These results indicate that a pro-inflammatory diet is associated with increased odds of CRC in this Iranian population.