In a new study published in the journal Nutrients, scientists from Spain examined the connection between individuals that scored high on the dietary inflammatory index and low on antioxidant and fiber intake and the risk for colorectal cancer (CRC) and breast cancer (BC). Both types of cancers are affected by chronic inflammation and oxidative stress which damages DNA and increases cancer risk. Those individuals that scored highest on the dietary inflammatory index (DII) and lowest on antioxidant values and fiber intake were associated with the highest cancer risk.
Obón-Santacana M, Romaguera D, Gracia-Lavedan E, et al. Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain Study). Nutrients. 2019;11:1406-1426.