Table 2.
Participant characteristics by tertile of the energy-adjusted dietary inflammatory index score (E-DII) among controls, Iranian CRC and CAP case-control study, Tehran, 2017–2018.
| Tertile 1 | Tertile 2 | Tertile 3 | p-Value ¥ | |
|---|---|---|---|---|
| <−1.13 | −1.13−0.03 | >0.04 | ||
| Age (years) a | 57.76 (8.30) | 53.21 (9.87) | 52.76 (9.74) | 0.06 |
| Gender (male) b | 58 (55.8) | 47 (58) | 28 (50.9) | 0.71 |
| Body mass index (BMI) (kg/m2) a | 27.06 (4.12) | 26.56 (3.69) | 27.23 (4.22) | 0.07 |
| Current smoking(yes) b | 17 (16.3) | 16 (19.8) | 9 (16.4) | 0.8 |
| Comorbidity (yes) †,b | 5 (9.1) | 13 (16.0) | 23 (22.1) | 0.11 |
| Diabetes(yes) b | 2 (3.2) | 6 (8) | 12 (11) | 0.001 |
| Hypertension(yes) b | 2 (3.4) | 4 (5) | 8 (9) | 0.02 |
| Coronary heart disease(yes) b | 1 (2.5.) | 3 (2) | 3 (2.1) | 0.6 |
| Family history of cancer in first degree(yes) b | 38 (36.5) | 23 (28.4) | 18 (32.7) | 0.5 |
| Colorectal cancer family history in first-degree relative(yes) b | 7 (6.7) | 6 (7.4) | 5 (9.1) | 0.86 |
| Common ways of cooking food b | ||||
| Fried | 9 (17.3) | 20 (24.7) | 26 (30.9) | 0.006 |
| Boiled | 45 (43.3) | 19 (23.5) | 17 (30.9) | 0.001 |
| Grilled | 2 (1.9) | 3 (3.7) | 0 (0) | 0.2 |
| Steam cook | 1 (1.0) | 1 (1.2) | 1 (1.8) | 0.69 |
| Combined | 38 (36.5) | 38 (46.9) | 20 (36.4) | 0.07 |
| Physical activity (METΨ/h/day) a | 41.33 (13.04) | 39.02 (7.28) | 39.20 (4.77) | <0.001 |
| Monthly intake of 50,000 IU Vitamin D supplement (yes) b | 26 (25.0) | 15 (18.5) | 15 (27.3) | 0.43 |
| Daily intake of 500 mg Calcium supplement (yes) b | 14 (13.5) | 10 (12.3) | 11 (20.0) | 0.42 |
| Energy intake (kcal) a | 2174 (510) | 2336 (606) | 2778 (847) | <0.001 |
a Mean (SD). b Number (percent) ¥ p-value represent the difference between tertile 3 vs. tertile 1 of DII. † Comorbidities are defined as diabetes, hypertension and coronary heart disease. Ψ Metabolic Equivalent of Tasks