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Changes in the inflammatory potential of diet over time and risk of colorectal cancer in postmenopausal women
University of Massachusetts Medical School Faculty Publications
  • Fred K. Tabung, Harvard T. H. Chan School of Public Health
  • Susan E. Steck, University of South Carolina - Columbia
  • Yunsheng Ma, University of Massachusetts Medical School
  • Angela D. Liese, University of South Carolina - Columbia
  • Jiajia Zhang, University of South Carolina - Columbia
  • Dorothy S. Lane, Stony Brook University School of Medicine
  • Gloria Y. Ho, F, Hofstra-Northwell School of Medicine
  • Lifang Hou, Northwestern University
  • Linda Snetselaar, The University of Iowa
  • Judith K. Ockene, University of Massachusetts Medical School
  • James R. Hebert, University of South Carolina - Columbia
UMMS Affiliation
Department of Medicine, Division of Preventive and Behavioral Medicine
Publication Date
5-9-2017
Document Type
Article Postprint
Abstract
We examined the associations between changes in dietary inflammatory potential and risk of colorectal cancer (CRC) in 87,042 postmenopausal women recruited from 1993-1998 into the Women's Health Initiative. Food frequency questionnaire data were used to compute patterns of change in dietary inflammatory index (DII) scores and cumulative average DII scores over 3 years. Cox regression models were used to estimate hazard ratios for CRC risk. After a median 16.2 years follow-up, 1,038 CRC cases were diagnosed. DII changes were not substantially associated with overall CRC, but proximal colon cancer risk was higher in the pro-inflammatory change DII compared to the anti-inflammatory stable DII groups (hazard ratio = 1.32; 95% confidence interval: 1.01, 1.74). Among non-users of nonsteroidal anti-inflammatory drugs (NSAID) (Pinteraction = 0.055) the pro-inflammatory stable DII group was at increased risk of overall CRC and proximal colon cancer. Also among non-users of NSAID, risks of overall CRC, colon cancer, and proximal colon cancer were higher in the highest quintile compared to the lowest cumulative average DII quintile (65%, 61%, and 91% increased risk, respectively). Dietary changes towards, or a history of, pro-inflammatory diets are associated with an elevated risk of colon cancer, particularly for proximal colon cancer and among non-users of NSAID.
Keywords
  • Women's Health Initiative,
  • colorectal cancer,
  • dietary patterns,
  • inflammation
Rights and Permissions
© The Author 2017. This is a pre-copyedited, author-produced version of an article accepted for publication in American Journal of Epidemiology following peer review. The version of record is available online at: Am J Epidemiol. 2017 May 9. doi: 10.1093/aje/kwx115. Link to article on publisher's site. Authors' version posted after 12 months as allowed by the publisher's author rights policy at https://academic.oup.com/journals/pages/access_purchase/rights_and_permissions/self_archiving_policy_b.
Related Resources
Link to Article in PubMed
PubMed ID
28486621
Citation Information
Fred K. Tabung, Susan E. Steck, Yunsheng Ma, Angela D. Liese, et al.. "Changes in the inflammatory potential of diet over time and risk of colorectal cancer in postmenopausal women" (2017) ISSN: 0002-9262 (Linking)
Available at: http://works.bepress.com/ockenej/241/