The Dietary Inflammatory Index indicates the inflammatory or immune response to various foods. Authors of a recent study investigated if eating food with lower Dietary Inflammatory Indices decreases the chances of fatal breast cancer.
Breast cancer is the most common cancer in women worldwide, and the main cause of cancer-related death. As such, breast cancer research is focused on diagnosing cancer before it is too late to successfully treat. One particular method of identifying the presence of cancer is through certain biological markers that indicate inflammation. Elevated levels of these markers, which include certain immune responses and proteins, indicate inflammation and potential cancer. Previous studies have assessed whether certain dietary habits that are known to decrease the inflammatory responses decrease the chance of fatal breast cancer. However, results thus far have been inconclusive. Authors of a recent study published in the British Journal of Nutritionaimed to clarify the relationship by investigating whether a diet with a lower Dietary Inflammatorybenefits women at risk of breast cancer.
The study analyzed data on 1453 women from the years 1990 to 1994about their breast cancer risk, lifestyle, and diet. All participants were confirmed to have been diagnosed with cancer at least a year before they were selected for the study. They were given questionnaires assess daily diet, which was systematically organized and assigned Dietary Inflammatory Index values. Factors like education, smoking, education, physical activity, etc. were also controlled for in the meta-analysis.
Ultimately, the study did not find any association between eating foods that decreased inflammatory response and decreasing the likelihood of breast cancer. However, it should be noted that this study contradicts previous research that indicates that consuming lower Dietary Inflammatory Index foods decreases the likelihood of fatal breast cancer. At present, the relationship remains unclear.
Written By: Harin Lee, BSc