Objective: Colorectal cancer is the third most common type of cancer worldwide and one of the leading causes of cancer-related deaths. Chronic inflammation is known to be associated with colorectal cancer. This study aimed to evaluate the relationship between the Dietary Inflammatory Index (DII) and colorectal cancer.
Materials and
Methods: 149 patients over the age of 18 who underwent surgery with the diagnosis of colorectal cancer and 120 control patients in the same age group who were hospitalized for a non-cancer reason were included in the study. DII scores were calculated from the patients’ 3-day 24-h food consumption records. The level of relationship between DII and colorectal cancer was analyzed with regression analysis.

Results: A total of 269 patients were included in the study, 149 in the study group and 120 in the control group. The mean age of the study group was 64.45±11.36, and that of the control group was 65.90±10.36, and the difference was not significant (p=0.280). A significant association was found between high DII score and colorectal cancer (odds ratio [OR]: 2.62, p<0.001). When adjusted for age and gender, high DII score was also found to be a risk factor for colorectal cancer (OR: 2.72, p<0.001).

Conclusion: There is a significant association between an inflammatory diet and high DII scores, which are a measure of it, and the development of colorectal cancer. High DII scores are a significant risk factor for colorectal cancer regardless of age and gender. This risk does not vary according to the location of the cancer and is similar for colon and rectum cancers.