食物發炎指數與癌症的檢視

The dietary inflammatory index and cancer

食物發炎指數乃一項新的、檢測食品可能與發炎的評量，根據科學研究可分成促發炎至抗發炎兩種性質。如食物發炎指數高，表示為促發炎性質，反之，則表示有抗發炎性質。最近許多文獻報告，長期食用促發炎指數食物，容易衍生癌病，增加死亡率，為了降低癌症風險，建議多攝取抗發炎和抗氧化食物，包括維他命、胡蘿蔔素、蔬果，並避免抽菸。

The dietary inflammatory index (DII) is a new dietary index developed to reflect the inflammatory potential of diet. It scores an individual's diet on a continuum from anti- to pro-inflammatory. This scoring system is based on the results of scientific publication. A higher DII score indicates a more pro-inflammatory diet, wheres a lower DII score indicates a more anti-inflammatory diet. Recently, the vast majority of publications have shown a positive association between increasing inflammatory potential of diet and cancer risk and mortality after a cancer diagnosis. In order to reduce the risk of cancer, we may need to promote the long-term consumption of anti-inflammatory foods and antioxidants, such as vitamins A, C, D and E, carotenoids, vegetables and fruit, and avoid cigarette smoking.