Shivappa Nitin, Hébert James R, Ferraroni Monica, La Vecchia Carlo, Rossi Marta
a Cancer Prevention and Control Program , University of South Carolina , Columbia , South Carolina , USA.
b Department of Epidemiology and Biostatistics , Arnold School of Public Health, University of South Carolina , Columbia , South Carolina , USA.
Nutr Cancer. 2016 Nov-Dec;68(8):1262-1268. doi: 10.1080/01635581.2016.1224367. Epub 2016 Sep 16.
In this study, we explored the association between the dietary inflammatory index (DII) and gastric cancer risk in an Italian case-control study.
Cases were 230 patients with incident, histologically confirmed cases of gastric cancer from the Greater Milan area, Northern Italy. Controls were 547 frequency-matched subjects admitted to the same network of hospitals as cases for a wide spectrum of acute, non-neoplastic conditions. The DII was computed using a reproducible and valid 78-item food frequency questionnaire. Odds ratios (ORs) were estimated through logistic regression models conditioned on age and sex and adjusted for recognized confounding factors, including total energy intake.
Subjects with the most pro-inflammatory diet had a higher risk of gastric cancer compared to subjects with the most anti-inflammatory diet (OR = 2.35, 95% confidence interval, 1.32, 4.20; P-trend = 0.004).
These results indicate that a pro-inflammatory diet, as indicated by higher DII score, was associated with increased risk of gastric cancer.
在本研究中，我们在一项意大利病例对照研究中探讨了饮食炎症指数（DII）与胃癌风险之间的关联。
病例为来自意大利北部大米兰地区的230例新诊断的、经组织学确诊的胃癌患者。对照为547名频率匹配的受试者，他们因各种急性非肿瘤性疾病入住与病例相同的医院网络。使用一份可重复且有效的78项食物频率问卷计算DII。通过以年龄和性别为条件的逻辑回归模型估计比值比（OR），并针对包括总能量摄入在内的公认混杂因素进行调整。
与具有最抗炎饮食的受试者相比，具有最促炎饮食的受试者患胃癌的风险更高（OR = 2.35，95%置信区间，1.32，4.20；P趋势 = 0.004）。
这些结果表明，较高的DII评分所表明的促炎饮食与胃癌风险增加相关。
