Vahid Farhad, Shivappa Nitin, Faghfoori Zeinab, Khodabakhshi Adeleh, Zayeri Farid, Hebert James R, Davoodi Sayed Hossein
Department of Nutritional Sciences, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Email:
Asian Pac J Cancer Prev. 2018 Jun 25;19(6):1471-1477. doi: 10.22034/APJCP.2018.19.6.1471.
Background: Gastric cancer (GC) is the fifth most common malignancy and the second leading cause of cancerrelated deaths worldwide. Studies have shown that dietary components and inflammation are implicated in the etiology of GC. Methods: We examined the ability of a dietary inflammatory index (DII) to predict the odds of GC in a casecontrol study conducted from December 2014 to May 2016. The subjects were 82 cases and 95 controls who attended specialized centers in Tabriz, Iran. DII scores were computed from a validated 168-item food frequency questionnaire. Logistic regression models were used to estimate odds ratios (ORs) adjusted for age, sex, body mass index, education, smoking, alcohol, H.pylori infection, physical activity, aspirin/NSAID use and total caloric intake. Results: In the fully adjusted model, subjects with a DII score >-1.77 had nearly 3.5 times higher odds of having GC compared with subjects with DII≤-1.77, (ORDII>-1.77≤-1.77=3.39; 95%CI=1.59, 7.22). Also, for every one-unit increase in DII, there was a corresponding increase in hs-C-reactive protein, tumor necrosis factor-alpha, interleukin (IL)-6 and IL-1b: β=0.09, 0.16, 0.16 and 0.10, respectively; and a corresponding decrease in IL-10: β=-0.11. Conclusion: Subjects who consumed a more pro-inflammatory diet were at increased odds of GC compared to those who consumed a more anti-inflammatory diet.
胃癌（GC）是全球第五大常见恶性肿瘤，也是癌症相关死亡的第二大主要原因。研究表明，饮食成分和炎症与胃癌的病因有关。方法：在2014年12月至2016年5月进行的一项病例对照研究中，我们检验了饮食炎症指数（DII）预测胃癌发生几率的能力。研究对象为82例病例和95例对照，他们均来自伊朗大不里士的专科医院。DII得分通过一份经验证的包含168个条目的食物频率问卷计算得出。采用逻辑回归模型估计调整年龄、性别、体重指数、教育程度、吸烟、饮酒、幽门螺杆菌感染、体力活动、阿司匹林/非甾体抗炎药使用情况和总热量摄入后的比值比（OR）。结果：在完全调整模型中，DII得分＞-1.77的受试者患胃癌的几率比DII≤-1.77的受试者高出近3.5倍（OR DII＞-1.77≤-1.77 = 3.39；95%置信区间= 1.59, 7.22）。此外，DII每增加一个单位，高敏C反应蛋白、肿瘤坏死因子-α、白细胞介素（IL）-6和IL-1β相应增加：β分别为0.09、0.16、0.16和0.10；而IL-10相应减少：β = -0.11。结论：与食用抗炎性更强饮食的受试者相比，食用促炎性更强饮食的受试者患胃癌的几率更高。
