Association Between Dietary Inflammation Index and The Risk of Colorectal Cancer: A Meta-Analysis
A partir d'une revue systématique de la littérature (8 études), cette méta-analyse évalue l'association entre un indicateur caractérisant une alimentation pro-inflammatoire et le risque de cancer colorectal
Objectives: We performed a meta-analysis to assess the association and possible dose?response relationship between dietary inflammation index (DII)? and colorectal cancer (CRC). Methods: A literature search was performed in PubMed, Web of Science and Chinese National Knowledge Infrastructure (CNKI) database for all relevant studies. The pooled relative risks (RRs) with 95% confidence intervals (CIs) were calculated by random effects model. Results: A total of eight studies were included in this meta-analysis. The pooled RRs of CRC, colon and rectal cancer for the highest versus lowest DII categories were 1.43 (95% CI 1.25?1.63), 1.37 (95% CI 1.16?1.62) and 1.44 (95% CI 1.23?1.69), respectively. A significant positive association was observed both in cohort studies (RR = 1.26, 95% CI 1.14?1.38) and case?control studies (RR = 1.81, 95% CI 1.48?2.22). Nonlinear associations between DII scores and the risk of CRC, colon and rectal cancer were found in the dose?response analyses, the results showed that the risks of CRC, colon and rectal cancer increased slowly when the DII score was above 1.30, 2.21, and 1.30, respectively. Conclusion: Higher DII scores might increase CRC risk. Thus, people should adopt more anti-inflammatory diets such as those high in vegetables, fruits, whole grains, herbs, and spices.
Nutrition and Cancer 2017