Inflammatory foods, such as red and processed meats, play a role in colorectal cancer development, according to a study published in JAMA Oncology. Researchers followed 121,050 participants over 26 years and rated their diets for their inflammatory potential.
Pro-inflammatory products included processed meats, red meat, organ meats, and sodas. Men and women who consumed the most of these products were 44 and 22 percent more likely to develop colorectal cancer, respectively, compared with those who consumed the least. These findings highlight the importance of diet in cancer development. The authors suggest clinicians focus on interventions to lower inflammation as a preventive measure for colorectal cancer.
Tabung FK, Liu L, Wang W, et al. Association of dietary inflammatory potential with colorectal cancer risk in men and women. JAMA Oncol. Published online January 18, 2018.