Inflammatory potential of diet and risk of colorectal cancer: A case-control study from Italy

Nitin Shivappa, Antonella Zucchetto, Maurizio Montella, Diego Serraino, Susan E. Steck, Carlo La Vecchia, James R. Hébert

Research output: Contribution to journalArticlepeer-review


Diet and inflammation have been suggested to be important risk factors for colorectal cancer (CRC). In the present study, we examined the association between the dietary inflammatory index (DII) and the risk of CRC in a multi-centre case-control study conducted between 1992 and 1996 in Italy. The study included 1225 incident colon cancer cases, 728 incident rectal cancer cases and 4154 controls hospitalised for acute non-neoplastic diseases. The DII was computed based on dietary intake assessed using a validated seventy-eight-item FFQ that included assessment of alcohol intake. Logistic regression models were used to estimate the OR adjusted for age, sex, study centre, education, BMI, alcohol drinking, physical activity and family history of CRC. Energy intake was adjusted using the residual method. Subjects with higher DII scores (i.e. with a more pro-inflammatory diet) had a higher risk of CRC, with the DII being used both as a continuous variable (ORcontinuous 1·13, 95% CI 1·09, 1·18) and as a categorical variable (ORquintile 5 v. 1 1·55, 95% CI 1·29, 1·85; P for trend

Original languageEnglish
Pages (from-to)152-158
Number of pages7
JournalBritish Journal of Nutrition
Issue number1
Publication statusPublished - Jul 14 2015


  • Colorectal cancer
  • Diet
  • Inflammation
  • Italy

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Medicine(all)


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