The Dietary Inflammatory Index (DII) was extensively used to examine the inflammatory potential of diet related to colorectal cancer (CRC). This meta-analysis aimed to update the evidence of the association between the DII and CRC across various culture-specific dietary patterns. Literature search was performed through online databases (Scopus, Web of Science, PubMed, and EBSCOHost). Observational studies exploring the association between the DII and CRC, published between 2017 and 2021, were included. The risk ratio (RR) and 95% confidence interval (CI) were separately computed for 12 studies comparing the highest and lowest DII scores and for 3 studies that presented continuous DII scores. A high DII score was associated with a higher risk of CRC (RR:1.16; 95% CI, 1.05-1.27). In the subgroup analysis, significant associations were seen in cohort design (RR: 1.24; 95% CI, 1.06-1.44), those lasting for 10 years or longer (RR: 2.95; 95% CI, 2.47-3.52), and in adjustment factor for physical activity (RR: 1.13; 95% CI, 1.07-1.20). An increase of one point in the DII score elevates the risk of CRC by 1.34 (95% CI: 1.15-1.55) times. The findings call for standardized measurement of the inflammatory potential of diet in future studies to enable the establishment of global guidelines for CRC prevention.
Keywords: Dietary Inflammatory Index; colorectal cancer; dietary pattern; modifiable risk factor.