Sharma Ishor, Zhu Yun, Woodrow Jennifer R, Mulay Shree, Parfrey Patrick S, Mclaughlin John R, Hebert James R, Shivappa Nitin, Li Yuming, Zhou Xin, Wang Peizhong Peter
Division of Community Health and Humanities, Faculty of Medicine, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.
Public Health Ontario, Toronto, Ontario, Canada.
Nutrition. 2017 Oct;42:69-74. doi: 10.1016/j.nut.2017.05.010. Epub 2017 Jun 1.
Chronic inflammation is implicated in causing cancer. Diet plays an important role in regulating chronic inflammation by altering circulating levels of inflammatory biomarkers. Effect of single food or nutrient on cancer often is inconclusive; perhaps due to dietary interactions and multicolinearity. The aim of this study was to determine prediagnostic inflammatory potential of overall diet in relation to risk for colorectal cancer (CRC).
In all, 547 patients with CRC from Newfoundland Familial Colorectal Cancer Registry and 685 controls from the general population were identified. Data on sociodemographic, medical history, lifestyle, and a 169-item food frequency questionnaire were collected retrospectively from both groups. Energy-adjusted Dietary Inflammatory Index (DII) score was calculated and used as both categorical and continuous variables for analysis. Odds ratio was estimated using multivariable logistic regression after adjusting potential confounders. A linear test for trend was performed using the median value in each quartile.
Overall energy-adjusted mean DII score was -0.81 (range -5.19 to 6.93). Cases (-0.73 ± 1.5) had slightly higher DII scores than controls (-0.89 ± 1.6; P = 0.04). After adjusting the potential confounders, a statistically significant association was found between DII score and CRC risk. Using DII as a continuous variable (odds ratio [OR] 1.10, 95% confidence interval [CI] 1.01-1.20) and categorical variable (OR 1.65, 95% CI 1.13-2.42; P = 0.02).
Our findings indicate that proinflammatory diets are associated with an increased risk for CRC in the Newfoundland population.
慢性炎症与癌症的发生有关。饮食通过改变炎症生物标志物的循环水平在调节慢性炎症中发挥重要作用。单一食物或营养素对癌症的影响往往尚无定论；这可能是由于饮食相互作用和多重共线性。本研究的目的是确定总体饮食的诊断前炎症潜能与结直肠癌（CRC）风险的关系。
共纳入来自纽芬兰家族性结直肠癌登记处的547例CRC患者和685名来自普通人群的对照。两组均回顾性收集社会人口统计学、病史、生活方式以及一份包含169项的食物频率问卷数据。计算能量调整后的饮食炎症指数（DII）得分，并将其用作分类变量和连续变量进行分析。在调整潜在混杂因素后，使用多变量逻辑回归估计比值比。使用每个四分位数的中位数进行趋势线性检验。
总体能量调整后的平均DII得分为-0.81（范围为-5.19至6.93）。病例组（-0.73±1.5）的DII得分略高于对照组（-0.89±1.6；P = 0.04）。在调整潜在混杂因素后，发现DII得分与CRC风险之间存在统计学显著关联。将DII用作连续变量时（比值比[OR]为1.10，95%置信区间[CI]为1.01 - 1.20）以及分类变量时（OR为1.65，95%CI为1.13 - 2.42；P = 0.02）。
我们的研究结果表明，促炎饮食与纽芬兰人群中CRC风险增加有关。
