October 31, 2014 | 1 minute read

Inflammation is big news these days in the research world, as studies increasingly point to chronic inflammation as a key role in cancers, as well as other chronic diseases. Now, the first science-based inflammation diet suggests that what you eat can increase or decrease inflammation and that, in turn, can affect your risk of colorectal cancer.

The research on the inflammation diet was presented at our conference today by Susan Steck at the University of South Carolina. We wrote about their Dietary Inflammatory Index here, as well as the new study on diet and colorectal cancer. Based on their index, here’s some anti-inflammatory foods (and pro-inflammatory) they found.