Association of Dietary Inflammatory Potential With Colorectal Cancer Risk in Men and Women

Association of Dietary Inflammatory Potential With Colorectal Cancer Risk in Men and Women

Association of Dietary Inflammatory Potential With Colorectal Cancer Risk in Men and Women

Fred K. Tabung, MSPH, PhD1,2Li Liu, MD, PhD1,2,3,4,5Weike Wang, PhD1,2; et alTeresa T. Fung, PhD1,6Kana Wu, MD, PhD1Stephanie A. Smith-Warner, MS, PhD1,2Yin Cao, MPH, ScD1,7Frank B. Hu, MD, PhD1,2,8Shuji Ogino, MD, PhD2,4,9Charles S. Fuchs, MD, MPH4,8,10Edward L. Giovannucci, MD, ScD1,2,8

JAMA Oncol. Published online January 18, 2018. doi:10.1001/jamaoncol.2017.4844

This original article was published last week in Journal of American medical association. Diet and Food groups do play an important role in our health preservation. Diet can be pro- inflammatory or anti-inflammatory in nature. Below are some of the examples of both as it related to subject group in this article.

Pro-Inflammatory diet included: Processed meat, red meat, organ meat, fish (other than dark meat fish), Vegetables other than green leafy vegetables and dark yellow vegetables, refined grains, high and low energy carbonated beverages with sugar, fruit drinks and tomatoes.

Anti-Inflammatory diet included: Dark met fish, Green leafy vegetables, dark yellow vegetables, (Carrots, yellow squash and sweet potatoes), tea coffee, beer, wine, snacks, fruit juice and pizza

Consumption of pro-inflammatory food was higher in over weight and obese men, diabetics and lean women or men and women not consuming alcohol.

In conclusion findings from this large prospective study of 121050 adults for 26 years suggested a potential role of pro-inflammatory diet and inflammation as one of the mechanism for development of colon-rectal cancer

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