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The association between empirical dietary inflammatory pattern and colorectal cancer risk: a case-control study
Greater intake of pro-inflammatory foods, such as refined grains, red and processed meats, may bump up the risk of colorectal cancer in men and women.
This study addressed the concerns surrounding the role of pro-inflammatory food consumption in the development of colorectal cancer. Researchers took a detailed look at the nutritional habits of 72 patients with colorectal cancer and 142 Iranian men and women free from this malignancy.
Researchers noted that fans of pro-inflammatory foods, such as refined grains, red and processed meats, faced increased risk of developing colorectal cancer. Based on the results of this study, it appears that fondness for pro-inflammatory foods is strongly tied to the development of colorectal cancer.
Research Summary Information
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2023
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Zainab Shateri, Maede Makhtoomi, Fatemeh Mansouri, Milad Rajabzadeh-Dehkordi, Mehran Nouri, Bahram Rashidkhani
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Department of Nutrition and Biochemistry, School of Medicine, Ilam University of Medical Sciences, Ilam, Iran. Students' Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran. Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Department of Community Nutrition, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran. Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. rashidkhani@yahoo.com.
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