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Meta-analysis of the association between dietary inflammatory index (DII) and cancer outcomes
This 2017 review examined the literature on the association between dietary inflammatory index scores (which is the assessment for determining the inflammatory potential of a diet) with cancer risk and mortality rates. After a systematic search, Fowler & Akinyemiju identified 24 studies that met the inclusion criteria. The selected articles calculated DII scores based on study-specific food-frequency questionnaires using methodology from the same article. While there were 13 case-control studies, 6 prospective cohorts, 3 randomized controlled trials, 1 retrospective cohort, and 1 without a specific study design, most of the articles investigated colorectal, breast, lung, and prostate cancers. The data showed that people in the highest category for dietary inflammatory index scores were 75% more likely to have cancer and have a 67% higher chance of mortality with cancer, when compared with individuals with low DII scores. Furthermore, the overall incidence of cancer increased by 25% if one’s DII score was in the highest category, relative to an individual in the lowest category for DII score. These positive relationships remained for breast, colorectal, and lung cancer after arranging the data for cancer type. This study therefore supports the positive association between higher DII with cancer prevalence and mortality across cancer types, study populations, and study design. [NPID: cancer, breast cancer, inflammation, prostate cancer, colorectal cancer, dietary inflammatory index]
Year: 2017
