{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T23:54:58Z","timestamp":1783122898301,"version":"3.54.6"},"reference-count":78,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2019,10,23]],"date-time":"2019-10-23T00:00:00Z","timestamp":1571788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Cancer Center, Korea","award":["1910181"],"award-info":[{"award-number":["1910181"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Several epidemiological studies have shown that there are consistently positive associations between dietary inflammatory index (DII\u00ae) scores and cancer incidence in Western populations. However, few DII-cancer studies have been conducted in East Asian populations. In a large cohort representative of the general Korean population, we investigated whether the DII is associated with overall cancer risk. A total of 163,660 participants (56,781 males and 106,879 females) had evaluable data for analyses. This follow-up study was carried out over the course of 7.9 years. DII scores were calculated based on Semi-Quantitative Food-Frequency Questionnaire (SQ-FFQ) data for 106 food items. Cancers were self-reported based on notification by the participants\u2019 medical doctors. Multivariable Cox proportional hazard regression was used to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). After the follow-up, 1643 incident cases of cancer (520 males and 1123 females) had developed. In a fully adjusted model, women in the highest DII quintile showed a 44% increased risk of getting cancer (HRQ5vsQ1 = 1.44; 95% CI = 1.14\u20131.82; p-trend = 0.0006), while men showed no apparent association (HRQ5vsQ1 = 0.80; 95% CI = 0.58\u20131.10). These results indicate that in Korean women, a more pro-inflammatory diet is associated with a higher risk of incident cancer.<\/jats:p>","DOI":"10.3390\/nu11112560","type":"journal-article","created":{"date-parts":[[2019,10,25]],"date-time":"2019-10-25T03:20:36Z","timestamp":1571973636000},"page":"2560","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["The Association between Dietary Inflammatory Index (DII) and Cancer Risk in Korea: A Prospective Cohort Study within the KoGES-HEXA Study"],"prefix":"10.3390","volume":"11","author":[{"given":"Injeong","family":"Ryu","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, Yonsei University, Seoul 03722, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minji","family":"Kwon","sequence":"additional","affiliation":[{"name":"Division of Cancer Epidemiology and Management, National Cancer Center, Goyang-si, Gyeonggi-do 10408, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0529-7037","authenticated-orcid":false,"given":"Cheongmin","family":"Sohn","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Wonkwang University, Iksan-si, Jeollabuk-do 54538, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nitin","family":"Shivappa","sequence":"additional","affiliation":[{"name":"Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA"},{"name":"Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA"},{"name":"Connecting Health Innovations LLC, Columbia, SC 29201, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0677-2672","authenticated-orcid":false,"given":"James R.","family":"H\u00e9bert","sequence":"additional","affiliation":[{"name":"Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA"},{"name":"Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA"},{"name":"Connecting Health Innovations LLC, Columbia, SC 29201, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5670-4520","authenticated-orcid":false,"given":"Woori","family":"Na","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Wonkwang University, Iksan-si, Jeollabuk-do 54538, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5279-4162","authenticated-orcid":false,"given":"Mi Kyung","family":"Kim","sequence":"additional","affiliation":[{"name":"Division of Cancer Epidemiology and Management, National Cancer Center, Goyang-si, Gyeonggi-do 10408, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,10,23]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2019, July 18). 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