The impact of dietary patterns on inflammation and colon cancer risk: A retrospective study of 796 patients.

Abstract

3618 Background: Colon cancer significantly contributes to global cancer rates, with rising incidence linked to dietary and lifestyle changes. Diets high in ultra-processed foods promote systemic inflammation, while anti-inflammatory diets may reduce inflammation and cancer risk. This study investigates the relationship between dietary patterns, inflammatory biomarkers, and colon cancer risk. Methods: This retrospective study analyzed data from 796 patients with histologically confirmed colon cancer (2015–2023). Dietary habits were assessed using validated food frequency questionnaires (FFQs), categorizing participants by adherence to ultra-processed or anti-inflammatory diets using the Dietary Inflammatory Index (DII). Systemic inflammation was evaluated via biomarkers: C-reactive protein (CRP), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), and white blood cell (WBC) count. Clinical data, including age, sex, BMI, smoking, physical activity, co-morbidities like metabolic syndrome and obesity, were extracted from medical records. Multivariate logistic regression was used to assess associations between dietary patterns, inflammation, and colon cancer risk. Subgroup analyses stratified by metabolic conditions and cancer stage identified potential interactions. The study adhered to STROBE guidelines. Results: Patients consuming diets high in ultra-processed foods (top DII quartile) had elevated inflammatory biomarkers (CRP: 14.8 ± 3.2 mg/L; IL-6: 8.6 ± 2.4 pg/mL; TNF-α: 7.2 ± 1.9 pg/mL) compared to those on anti-inflammatory diets (CRP: 4.3 ± 1.1 mg/L; IL-6: 2.9 ± 0.8 pg/mL; TNF-α: 2.3 ± 0.7 pg/mL; p < 0.001). Dietary patterns strongly correlated with colon cancer risk. Ultra-processed food consumers had an adjusted odds ratio (aOR) of 2.47 (95% CI: 2.01–3.03) for colon cancer, while anti-inflammatory diets had a protective effect (aOR: 0.62, 95% CI: 0.51–0.76). Subgroup analysis showed anti-inflammatory diets’ protective effects were more pronounced in patients with metabolic syndrome or obesity, reducing cancer risk by 45% (p < 0.001). Early-stage colon cancer patients (Stage I–II) adhering to anti-inflammatory diets exhibited lower inflammation, suggesting potential benefits for disease progression and prognosis. Further analysis highlighted omega-3 fatty acids and polyphenols in anti-inflammatory diets as key in reducing inflammation by downregulating NF-κB signaling and pro-inflammatory cytokine production. Conclusions: Diets high in ultra-processed foods elevate inflammation and colon cancer risk, while anti-inflammatory diets provide protective benefits, especially in individuals with metabolic conditions. These findings emphasize the need for dietary interventions promoting anti-inflammatory patterns in cancer prevention and management. Further research should validate these results and explore underlying mechanisms.