Association between Dietary Inflammatory Index and Risk of Colorectal Adenomatous Polyps in Kashgar Prefecture of Xinjiang, China

Abstract

Malignant colorectal tumors and precancerous lesions are closely associated with chronic inflammation. Specific dietary patterns can increase chronic inflammation in the body, thereby promoting the occurrence of tumors and precancerous lesions. We have conducted a case–control study in Kashgar Prefecture, Xinjiang, China, to explore the association between the energy-adjusted dietary inflammatory index (E-DII) and the risk of colorectal adenomatous polyps (CAP). A total of 52 newly diagnosed patients with CAP and 192 controls at the First People’s Hospital of Kashgar Prefecture were enrolled in this study. Dietary information was collected using a food frequency questionnaire. The E-DII was calculated based on dietary data, reflecting an individual’s dietary inflammatory potential. Logistic regression models were used to evaluate the relationship between the E-DII and the risk of CAP, with adjustments for potential confounding factors. The results showed that the maximum anti- and pro-inflammatory values of E-DII were −4.33 and +3.48, respectively. Higher E-DII scores were associated with an increased risk of CAP, and this association remained statistically significant after adjusting for age, sex, body mass index, smoking status, and other relevant variables. Notably, a more pro-inflammatory dietary pattern may be related to an increased risk of developing CAP in Kashgar Prefecture.

The Main Features and Microbiota Diversity of Fermented Camel Milk

“…The effect of probiotics was more clearly demonstrated in experiments in mouse models, where it was shown that 14 probiotic strains isolated from fermented camel milk had positive effects on blood glucose and lipids, delaying the development of T2DM and stimulating the secretion of GLP-1 [100]. In addition, 4 of these 14 probiotic strains of microorganisms were found to alleviate cyclophosphamide-induced immunodeficiency in mice and exert antitumor effects by regulating the CD4+/CD8+ cell ratio and increasing the secretion of Th1-type cytokines [101]. In addition to probiotics, bioactive peptides isolated from shubat from Xinjiang were found to have anti-inflammatory and immunomodulatory functions, as well as stimulating effects on mouse splenic lymphocyte proliferation and the expression of IFN-γ in lymphocytes [102].…”

The Influence of Ultra-Processed Food on Colorectal Cancer: A Systematic Review

“…These types of food exhibit low nutritional quality, a high glycaemic load, and insufficient fibre and micronutrients, predisposing people to an increased risk of CRC. In addition, there is an association between colorectal tumours and chronic inflammation [2,4,6,[8][9][10]. Specific diet patterns can increase chronic inflammation by altering the microbiota of the body, thereby promoting the onset of tumours and precancerous lesions.…”

“…This results in a state of chronic low inflammation, which some authors call "meta-inflammation", that is, a state of chronic metabolic inflammation, which is behind many of today's chronic diseases. To this, we must add data showing the epigenetic changes induced by metabolites of the microbiota that could be transmitted to the next generation [6][7][8][9].…”

“…On the other hand, their high sugar, refined oil, and saturated fat contents make them detrimental to people's health, contrasting with their pleasant palatability that predisposes people to their consumption [7,8].…”

“…This diet pattern modifies and disrupts the microbiota, which plays a crucial role in protecting individuals against pathogens [15,18]. The consumption of UPFs allows for the production of genotoxins and carcinogenic microbial metabolites, creating a pathological scenario that can favour the development of colorectal tumorigenesis (eubiosis) [8,10].…”