Dietary inflammatory index and inflammatory gene interactions in relation to colorectal cancer risk in the Bellvitge colorectal cancer case–control study

Table 2 Association between dietary inflammation index (DII) score and risk of colorectal cancer in the Bellvitge Colorectal Cancer Study

	Cutoff	Colorectal cancer			Colon cancer			Rectal cancer
	Cutoff	Cases	OR (95 % CI)^a	OR (95 % CI)^b	Cases	OR (95 % CI)^a	OR (95 % CI)^b	Cases	OR (95 % CI)^a	OR (95 % CI)^b
Q1	<−0.73	112	1	1	66	1	1	46	1	1
Q2	−0.73 to 1.06	81	0.89 (0.59–1.35)	0.96 (0.63–1.48)	55	1.09 (0.68–1.76)	1.25 (0.76–2.06)	26	0.65 (0.37–1.16)	0.71 (0.39–1.29)
Q3	1.07–3.05	114	1.44 (0.95–2.16)	1.51 (0.99–2.31)	66	1.47 (0.91–2.37)	1.58 (0.96–2.59)	48	1.36 (0.81–2.29)	1.48 (0.85–2.55)
Q4	>3.05	117	1.66 (1.08–2.56)	1.65 (1.05–2.60)	78	2.02 (1.23–3.33)	2.24 (1.33–3.77)	39	1.20 (0.67–2.14)	1.12 (0.61–2.06)
P trend			0.008	0.011		0.004	0.002		0.25	0.37
Continuous (1 DII unit)		424	1.08 (1.02–1.15)	1.08 (1.01–1.15)	265	1.10 (1.03–1.19)	1.12 (1.04–1.21)	159	1.04 (0.96–1.13)	1.03 (0.95–1.12)

^aModel 1 was adjusted for sex, age, and total energy intake
^bModel 2 was additionally adjusted for body mass index, first-degree family history of colorectal cancer, physical activity, tobacco consumption, and medication use (aspirin and nonsteroidal anti-inflammatory drug)

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