Examining the Hazards of Inflammatory and Antioxidative Diets in the MCC-Spain Study

Challenges of Maintaining a Nutritious Diet

In today’s market, numerous diets claim to help individuals “lose weight in six weeks” or “restart your gut health.” However, finding a balanced and nutritious diet can be challenging, particularly within the context of the Western diet. This dietary pattern is associated with various chronic diseases, including obesity and heart disease, and is characterized by high levels of inflammation. An inflammatory diet typically mirrors the Western diet, featuring refined carbohydrates, red or processed meats, and high amounts of saturated or trans fats. Conversely, an antioxidant diet emphasizes the consumption of vegetables, legumes, fruits, and nuts.

Research Overview

A study published in the journal Nutrients, led by Dr. Mireia Obón-Santacana and a team of researchers from various institutions, aimed to investigate the impact of inflammatory and antioxidative diets on colorectal and breast cancer risk. To gauge the inflammatory potential of various diets, the Dietary Inflammatory Index (DII) was created to quantitatively assess individual dietary patterns. Additionally, the Non-Enzymatic Antioxidant Capacity (NEAC) was employed to estimate the total antioxidant content within participants’ diets. Both tools facilitated the analysis of self-reported dietary data.

Study Methodology

The research involved close to 2,000 cases of colorectal and breast cancer patients. Face-to-face interviews were conducted to collect detailed information regarding socio-demographic factors, lifestyle choices, environmental exposures, residential history, personal and family medical histories, drug usage, and weight. Participants also provided self-reported dietary information using a semi-quantitative food frequency questionnaire (FFQ), which included details on portion sizes, food group intake, alcohol consumption, and more.

Findings Related to Colorectal and Breast Cancer

The results indicated that colorectal cancer patients had a higher DII score compared to the control group, signifying a more pro-inflammatory diet. These patients were typically older, heavier, less physically active, and possessed lower education levels. Many also had a familial history of colorectal cancer. In contrast, while some breast cancer patients also exhibited higher DII scores, the trends were not statistically significant enough to establish a causal link. Notably, breast cancer patients with pro-inflammatory diets tended to be younger, premenopausal, and more frequent smokers, with a family history of breast cancer.

Conclusions and Recommendations

The study concluded that a pro-inflammatory diet is associated with a heightened risk of colorectal cancer, with a more pronounced effect observed in men than in women. Foods contributing to higher DII scores included energy, carbohydrates, protein, total fat, saturated fat, trans fat, cholesterol, vitamin B12, and iron—many of which are staples in the Western diet. The researchers highlighted that strong adherence to such a diet significantly increases the risk of developing colorectal cancer.

However, limitations such as selection and recall bias were acknowledged, and the self-reported dietary data may have introduced measurement errors. The authors emphasized the need for further research with larger sample sizes to better understand the relationship between pro-inflammatory and antioxidative diets. Dr. Obón-Santacana stated, “We should reorient our eating habits towards a Mediterranean diet, rich in fruits and vegetables, nuts, whole grains, and healthy oils, such as olive oil, and move away from a more pro-inflammatory diet.”

References

Obón-Santacana, et al. “Dietary Inflammatory Index, Dietary Non-Enzymatic Antioxidant Capacity, and Colorectal and Breast Cancer Risk (MCC-Spain Study).” Nutrients, vol. 11, no. 6, 2019, p. 1406., doi:10.3390/nu11061406.
Gemma. “Researchers from IDIBELL-ICO.” EurekAlert!, www.eurekalert.org/pub_releases/2019-07/ibri-aid071519.php.
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