Just In

March 2015 Issue




Inflammatory Level of Foods Linked with Cancer

Inflammation contributes to the development of conditions, such as metabolic syndrome and cancer, and diet plays a role in inflammation. Thus, researchers at the University of South Carolina developed a dietary inflammatory index (DII) of 45 foods, nutrients and phytochemicals to help gauge a food’s ability to increase or decrease inflammation based on its impact on inflammatory biomarkers. The DII was developed in a review of 1,943 research studies that evaluated the effect of diet on inflammation. The DII research shows that saturated and trans fats are among the highest pro-inflammatories on the list, while fiber, carotenoids, flavonoids, turmeric, and ginger are among the lowest. This index is the first attempt to relate the intake of inflammation-modulating foods to health outcomes in future studies. In fact, researchers applied the DII to predict colon cancer risk in the Iowa Women’s Health study and discovered that women consuming more pro-inflammatory foods had a 20 percent increased risk for developing colorectal cancer.  

 

(Cancer Epidemiol Biomarkers Prev, August 2014)