For the study, the team analysed 1,21,050 male and female health care professionals, who were followed for 26 years in long-term studies. Food questionnaires were given to participants every four years and then the questionnaires about what they ate and other data were analysed. The scores were based on 18 food groups characterised for their inflammatory potential.
According to the researchers, the findings of the study suggest that what people were eating could influence inflammation in the body and the risk appeared to be higher among lean women and overweight or obese men. The inflammation levels in the body were measured by inflammatory biomarkers. Tweaking the diet to a considerable extent could prevent colorectal cancer.