# Association of Anti‐Inflammatory Dietary Adherence With Biomarkers and Gut Microbiota Related to Colorectal Cancer Risk: A Retrospective Study

## TL;DR

This study shows that following an anti-inflammatory diet is linked to better health markers and a healthier gut microbiome, which may help reduce the risk of colorectal cancer.

## Contribution

The study provides new evidence that anti-inflammatory diets improve metabolic, inflammatory, and microbiome profiles associated with lower colorectal cancer risk.

## Key findings

- Adherence to an anti-inflammatory diet was linked to lower risks of obesity, dyslipidemia, and anemia.
- Inflammatory markers like CRP and IL-6 were significantly reduced in diet adherents.
- Beneficial gut bacteria increased, while harmful species like Fusobacterium nucleatum decreased.

## Abstract

Colorectal cancer is one of the most common cancers and a primary cause of death. The increased incidence in low‐ and middle‐income nations highlights the need for better prevention. Chronic inflammation, obesity, and gut microbial dysbiosis are major risk factors for CRC, making nutritional interventions attractive. This study aims to examine the association between adherence to an anti‐inflammatory diet and anthropometric, biochemical, inflammatory, molecular, and gut microbiota parameters related to colorectal cancer risk. In this retrospective analysis, anti‐inflammatory diet adherents (n = 515) and non‐adherents (n = 435) were compared. Hematological, hepatic, inflammatory, tumor, genetic/molecular, and gut microbiota tests were performed, and chi‐square tests were used for categorical outcomes. Multiple regression was used to examine the association between adherence to an anti‐inflammatory diet and the development of colorectal cancer. Multiple logistic regression analysis indicated that anti‐inflammatory diets were associated with improved clinical, biochemical, and microbiome outcomes in patients with CRC. Diet adherence was associated with a lower risk of obesity, central obesity, dyslipidemia, anemia, and leukocytosis after adjusting for age, sex, BMI, smoking, and caloric intake (β = −1.90, SE = 0.26, OR = 0.15, 95% CI: 0.09–0.25). Several inflammatory markers, including CRP, IL‐6, CEA, and MMP‐9, decreased markedly (p < 0.001). Molecular alterations associated with CRC, including p53 mutation, Ki‐67 overexpression, microsatellite instability, APC mutation, and β‐catenin nuclear expression, were significantly decreased (p < 0.001). Bifidobacterium, Lactobacillus,
Faecalibacterium prausnitzii
, and
Akkermansia muciniphila
were increased, and pathogenic species decreased in the gut (ORs 2.10–2.30;
Fusobacterium nucleatum
,
Clostridium difficile
, pathogenic
Escherichia coli
; ORs 0.16–0.18). Anti‐inflammatory diets significantly improve metabolic, inflammatory, tumor‐related, and microbiome profiles in patients with CRC. Adherence to an anti‐inflammatory dietary pattern is significantly associated with improved metabolic, inflammatory, molecular, and gut microbiota profiles, all of which are linked to colorectal cancer risk. These findings support anti‐inflammatory dietary strategies as cost‐effective and non‐invasive approaches for colorectal cancer prevention and adjunctive management.

This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for individuals at risk of colorectal cancer.