近年来,结直肠癌的发病率与死亡率逐年升高,对健康造成巨大威胁。 长期慢性炎症状态会导致机体功能失调,饮 食作为机体炎症水平的可改变因素,因不同的饮食成分和营养素所呈现的炎症性质与效应水平不同,从而影响健康结局。 近 年来,国内外学者经过不断的探索与论证,已证实饮食的炎症潜力与结直肠癌发病风险间存在潜在关联,而关于不同饮食炎 症潜力与结直肠癌发病机制及预后之间的关系,还有待进一步探讨研究。 健康饮食可通过调节机体炎症因子产生,提高机体 免疫能力,预防结直肠癌发生。 因此,本文通过对饮食的炎症潜力评估、饮食炎症潜力与结直肠癌变发生机制、炎症潜力相关 的饮食与结直肠癌的相关性及预后总结归纳,以期完善结直肠癌高风险人群筛查体系,降低结直肠癌发生率,为构建我国结 直肠癌高危人群的个性化膳食干预方案提供新思路与新视角。

In recent years the incidence and mortality of colorectal cancer have increased year by year posing a huge threat to health. Long - term chronic inflammatory state can lead to dysfunction of the body. Diet as a modifiable factor of the body 's inflammatory level affects health outcomes due to different inflammatory properties and effect levels presented by different dietary components and nutrients. In recent years domestic and foreign scholars have continuously explored and demonstrated that there is a potential association between the inflammatory potential of diet and the risk of colorectal cancer. However the relationship between the inflammatory potential of different diets and the pathogenesis and prognosis of colorectal cancer needs further exploration and research. A healthy diet can prevent the occurrence of colorectal cancer by regulating the production of inflammatory factors in the body improving the body 's immune ability. Therefore this article evaluates the inflammatory potential of diet the mechanism of colorectal carcinogenesis the correlation between diet related to inflammatory potential and colorectal cancer and the prognosis in order to improve the screening system for high-risk populations of colorectal cancer reduce the incidence of colorectal cancer and provide new ideas and new perspectives for the construction of personalized dietary intervention programs for high-risk populations of colorectal cancer in my country.