Link between pro-inflammatory foods and an increased risk of bowel cancer

A working group led by Fred K. Tabung, Harvard University, Boston, USA, reported in the renowned journal JAMA Oncology in March 2018 on their evaluation system (EDIP) of the inflammatory potential for 18 food groups. Using the EDIP, a 44% higher risk for men and a 22% higher risk for women of developing colorectal cancer was observed in the group with the highest and lowest inflammatory potential.

Interventions to reduce the inflammatory potential of our diet therefore appear to be a promising preventive approach to lowering the risk of developing colorectal cancer.