Peres Lauren C, Bandera Elisa V, Qin Bo, Guertin Kristin A, Shivappa Nitin, Hebert James R, Abbott Sarah E, Alberg Anthony J, Barnholtz-Sloan Jill, Bondy Melissa, Cote Michele L, Funkhouser Ellen, Moorman Patricia G, Peters Edward S, Schwartz Ann G, Terry Paul D, Camacho Fabian, Wang Frances, Schildkraut Joellen M
Department of Public Health Sciences, University of Virginia, Charlottesville, VA.
Department of Population Science, Rutgers Cancer Institute of New Jersey, New Brunswick, NJ.
Int J Cancer. 2017 Feb 1;140(3):535-543. doi: 10.1002/ijc.30467. Epub 2016 Nov 14.
Chronic inflammation has been implicated in the development of epithelial ovarian cancer (EOC); yet the contribution of inflammatory foods and nutrients to EOC risk has been understudied. We investigated the association between the dietary inflammatory index (DII), a novel literature-derived tool to assess the inflammatory potential of one's diet, and EOC risk in African American (AA) women in the African American Cancer Epidemiology Study, the largest population-based case-control study of EOC in AA women to date. The energy-adjusted DII (E-DII) was computed per 1,000 kilocalories from dietary intake data collected through a food frequency questionnaire, which measured usual dietary intake in the year prior to diagnosis for cases or interview for controls. Adjusted odds ratios (OR) and 95% confidence intervals (CI) were estimated using multivariable logistic regression for the association between the E-DII and EOC risk. 493 cases and 662 controls were included in the analyses. We observed a 10% increase in EOC risk per a one-unit change in the E-DII (OR = 1.10, 95% CI = 1.03-1.17). Similarly, women consuming the most pro-inflammatory diet had a statistically significant increased EOC risk in comparison to the most anti-inflammatory diet (OR = 1.72; 95% CI = 1.18-2.51). We also observed effect modification by age (p < 0.05), where a strong, significant association between the E-DII and EOC risk was observed among women older than 60 years, but no association was observed in women aged 60 years or younger. Our findings suggest that a more pro-inflammatory diet was associated with an increased EOC risk, especially among women older than 60 years.
慢性炎症与上皮性卵巢癌（EOC）的发生有关；然而，炎症性食物和营养物质对EOC风险的影响尚未得到充分研究。在非裔美国癌症流行病学研究中，我们调查了饮食炎症指数（DII）（一种新的基于文献的评估个人饮食炎症潜力的工具）与非裔美国（AA）女性EOC风险之间的关联。该研究是迄今为止针对AA女性进行的最大规模的基于人群的EOC病例对照研究。根据通过食物频率问卷收集的饮食摄入数据，每1000千卡计算能量调整后的DII（E-DII），该问卷测量了病例诊断前一年或对照访谈前一年的通常饮食摄入量。使用多变量逻辑回归估计E-DII与EOC风险之间关联的调整比值比（OR）和95%置信区间（CI）。分析纳入了493例病例和662例对照。我们观察到E-DII每增加一个单位，EOC风险增加10%（OR = 1.10，95% CI = 1.03 - 1.17）。同样，与最具抗炎性的饮食相比，食用最具促炎性饮食的女性EOC风险有统计学显著增加（OR = 1.72；95% CI = 1.18 - 2.51）。我们还观察到年龄的效应修饰（p < 0.05），其中在60岁以上的女性中观察到E-DII与EOC风险之间存在强烈、显著的关联，但在60岁及以下的女性中未观察到关联。我们的研究结果表明，更具促炎性的饮食与EOC风险增加有关，尤其是在60岁以上的女性中。
