Lu Yunxia, Shivappa Nitin, Lin Yulan, Lagergren Jesper, Hébert James R
Department of Molecular Medicine and Surgery, Karolinska Institutet, 171 76, Stockholm, Sweden.
Department of Epidemiology and Biostatistics, Imperial College London, London, UK.
Eur J Nutr. 2016 Jun;55(4):1683-94. doi: 10.1007/s00394-015-0987-x. Epub 2015 Jul 19.
This project sought to test the role of diet-related inflammation in modulating the risk of oesophageal cancer.
A nationwide population-based case-control study was conducted from 1 December 1994 through 31 December 1997 in Sweden. All newly diagnosed patients with adenocarcinoma of the oesophagus or gastroesophageal junction and a randomly selected half of patients with oesophageal squamous cell carcinoma were eligible as cases. Using the Swedish Registry of the Total Population, the control group was randomly selected from the entire Swedish population and frequency-matched on age (within 10 years) and sex. The literature-derived dietary inflammatory index (DII) was developed to describe the inflammatory potential of diet. DII scores were computed based on a food frequency questionnaire. Higher DII scores indicate more pro-inflammatory diets. Odds ratios and 95 % confidence intervals (CI) were computed to assess risk associated between DII scores and oesophageal cancer using logistic regression adjusted by potential confounders.
In total, 189 oesophageal adenocarcinomas, 262 gastroesophageal junctional adenocarcinomas, 167 oesophageal squamous cell carcinomas, and 820 control subjects were recruited into the study. Significant associations with DII were observed for oesophageal squamous cell carcinoma (ORQuartile4vs1 4.35, 95 % CI 2.24, 8.43), oesophageal adenocarcinoma (ORQuartile4vs1 3.59, 95 % CI 1.87, 6.89), and gastroesophageal junctional adenocarcinoma (ORQuartile4vs1 2.04, 95 % CI 1.24, 3.36). Significant trends across quartiles of DII were observed for all subtypes of oesophageal cancer.
Diet-related inflammation appears to be associated with an increased risk of oesophageal cancer, regardless of histological type.
本项目旨在测试与饮食相关的炎症在调节食管癌风险中的作用。
1994年12月1日至1997年12月31日在瑞典进行了一项全国性的基于人群的病例对照研究。所有新诊断的食管腺癌或胃食管交界腺癌患者以及随机抽取的一半食管鳞状细胞癌患者作为病例。利用瑞典总人口登记处，对照组从整个瑞典人口中随机选取，并按年龄（10岁以内）和性别进行频率匹配。基于文献得出的饮食炎症指数（DII）用于描述饮食的炎症潜力。DII评分根据食物频率问卷计算得出。较高的DII评分表明饮食具有更强的促炎作用。使用经潜在混杂因素调整的逻辑回归计算优势比和95%置信区间（CI），以评估DII评分与食管癌之间的关联风险。
该研究共纳入189例食管腺癌、262例胃食管交界腺癌、167例食管鳞状细胞癌患者以及820名对照者。食管鳞状细胞癌（四分位数4对1，OR 4.35，95% CI 2.24，8.43）、食管腺癌（四分位数4对1，OR 3.59，95% CI 1.87，6.89）和胃食管交界腺癌（四分位数4对1，OR 2.04，95% CI 1.24，3.36）与DII均存在显著关联。食管癌的所有亚型在DII四分位数间均观察到显著趋势。
无论组织学类型如何，与饮食相关的炎症似乎都与食管癌风险增加有关。
