意大利一项病例对照研究中饮食的炎症潜能与喉癌风险
Inflammatory potential of diet and risk of laryngeal cancer in a case-control study from Italy.
作者信息
Shivappa Nitin, Hébert James R, Rosato Valentina, Serraino Diego, La Vecchia Carlo
机构信息
Cancer Prevention and Control Program, University of South Carolina, Columbia, SC, 29208, USA.
Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC, 29208, USA.
出版信息
Cancer Causes Control. 2016 Aug;27(8):1027-34. doi: 10.1007/s10552-016-0781-y. Epub 2016 Jul 5.
BACKGROUND
Besides tobacco and alcohol, diet and inflammation have been suggested to be important risk factors for laryngeal cancer. In this study, we examined the role of diet-associated inflammation, as estimated by dietary inflammatory index (DII) scores, in laryngeal cancer in a multicentre case-control study conducted between 1992 and 2000 in Italy.
METHODS
This study included 460 cases with incident, histologically confirmed laryngeal cancer, and 1,088 controls hospitalized for acute non-neoplastic diseases unrelated to tobacco and alcohol consumption. DII scores were computed from a reproducible and valid 78-item food-frequency questionnaire. Logistic regression models controlling for age, sex, study center, education, body mass index, tobacco smoking, alcohol drinking, and non-alcohol energy intake were used to estimate odds ratios (ORs) and the corresponding 95 % confidence intervals (CIs).
RESULTS
Subjects with higher DII scores (i.e., with a more pro-inflammatory diet) had a higher risk of laryngeal cancer. The OR was 3.30 (95 % CI 2.06, 5.28; p for trend <0.0001) for the highest versus the lowest DII quartile. When DII was considered as a continuous variable, the OR was 1.27 (95 % CI 1.15, 1.40) for a one-unit (9 % of the DII range) increase. Stratified analyses produced slightly stronger associations between DII and laryngeal cancer risk among Subjects <60 years old (ORquartile4vs1 = 4.68), overweight subjects (ORQuartile4vs1 = 3.62), and among those with higher education (ORQuartile4vs1 = 3.92). We also observed a strong combined effect of higher DII and tobacco smoking or alcohol consumption on risk of laryngeal cancer. Compared with non-smokers having low DII scores, the OR was 6.64 for smokers with high DII scores. Likewise, compared with non/moderate drinkers with low DII, the OR was 5.82 for heavy drinkers with high DII.
CONCLUSION
These results indicate that a pro-inflammatory diet is associated with increased risk of laryngeal cancer.
背景
除烟草和酒精外，饮食与炎症被认为是喉癌的重要危险因素。在本研究中，我们在1992年至2000年于意大利开展的一项多中心病例对照研究中，探讨了通过饮食炎症指数（DII）评分估算的饮食相关炎症在喉癌中的作用。
方法
本研究纳入了460例新发的、经组织学确诊的喉癌病例，以及1088例因与烟草和酒精消费无关的急性非肿瘤性疾病住院的对照。DII评分通过一份可重复且有效的包含78个项目的食物频率问卷计算得出。使用控制年龄、性别、研究中心、教育程度、体重指数、吸烟、饮酒和非酒精能量摄入的逻辑回归模型来估计比值比（OR）及相应的95%置信区间（CI）。
结果
DII评分较高（即饮食促炎程度更高）的受试者患喉癌的风险更高。最高DII四分位数与最低DII四分位数相比，OR为3.30（95%CI 2.06, 5.28；趋势p<0.0001）。当将DII视为连续变量时，DII每增加一个单位（占DII范围的9%），OR为1.27（95%CI 1.15, 1.40）。分层分析显示，在年龄<60岁的受试者（OR四分位数4对1 = 4.68）、超重受试者（OR四分位数4对1 = 3.62）以及受过高等教育的受试者（OR四分位数4对1 = 3.92）中，DII与喉癌风险之间的关联略强。我们还观察到较高的DII与吸烟或饮酒对喉癌风险具有强烈的联合作用。与DII评分低的非吸烟者相比，DII评分高的吸烟者的OR为6.64。同样，与DII低的非/适度饮酒者相比，DII高的重度饮酒者的OR为5.82。
结论
这些结果表明促炎饮食与喉癌风险增加相关。
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