Hammad Shatha S, Mahmoud Reema, Shivappa Nitin, Hebert James R, Marie Lina, Tayyem Reema F
Department of Nutrition and Food Technology Faculty of Agriculture The University of Jordan Amman Jordan.
Department of Epidemiology and Biostatistics University of South Carolina Columbia SC USA.
Food Sci Nutr. 2021 Jul 28;9(9):5211-5219. doi: 10.1002/fsn3.2493. eCollection 2021 Sep.
Breast cancer (BrCA) is one of the most commonly diagnosed cancers and is the leading cause of cancer deaths in women worldwide. This study aimed to examine the association between the dietary inflammatory index (DII) and BrCA among Jordanian women. A total of 400 adult women were enrolled into this case-control study. Cases were 200 women recently diagnosed with BrCA selected from the two hospitals that provide cancer therapy in Jordan. They were matched on age, income, and marital status with 200 BrCA-free controls. DII scores were calculated from dietary data that were collected in a face-to-face interview conducted between October 2016 and September 2017 using a validated food frequency questionnaire. Conditional logistic regression models were used to calculate odds ratios (ORs) and 95% CIs. The study results revealed no significant associations between DII scores in relation to the odds of developing BrCA after multivariable adjustment including age, education, total energy, BMI, number of pregnancy, contraceptive use, lactation, smoking, and family history of BrCA. Stratified analyses by obesity status showed that overweight/obese participants in the highest DII tertile had a >75% increased BrCA risk (OR of 1.77 [95% CI, 1.01-3.12]) compared with participants in the lowest tertile, after adjusting for age. The results from this study showed no significant relationship between the proinflammatory potential of the diet and BrCA risk in the overall study population. However, results stratified by weight category indicated an effect of diet-associated inflammation on BrCA risk in the overweight/obese group. Results of the study are consistent with a recommendation aimed at maintaining higher diet quality, that is, adopting healthy diets characterized by low DII scores in order to reduce the risk for BrCA.
乳腺癌（BrCA）是最常被诊断出的癌症之一，也是全球女性癌症死亡的主要原因。本研究旨在探讨约旦女性饮食炎症指数（DII）与BrCA之间的关联。共有400名成年女性纳入了这项病例对照研究。病例组为200名最近被诊断出患有BrCA的女性，她们选自约旦提供癌症治疗的两家医院。她们在年龄、收入和婚姻状况方面与200名无BrCA的对照组相匹配。DII分数是根据2016年10月至2017年9月期间通过面对面访谈收集的饮食数据计算得出的，该访谈使用了经过验证的食物频率问卷。使用条件逻辑回归模型计算比值比（OR）和95%可信区间（CI）。研究结果显示，在对年龄、教育程度、总能量、体重指数、怀孕次数、避孕措施使用、哺乳情况、吸烟状况和BrCA家族史进行多变量调整后，DII分数与患BrCA的几率之间没有显著关联。按肥胖状况进行的分层分析表明，在调整年龄后，处于最高DII三分位数的超重/肥胖参与者患BrCA的风险比处于最低三分位数的参与者增加了75%以上（OR为1.77 [95% CI，1.01 - 3.12]）。本研究结果表明，在整个研究人群中，饮食的促炎潜力与BrCA风险之间没有显著关系。然而，按体重类别分层的结果表明，饮食相关炎症对超重/肥胖组的BrCA风险有影响。该研究结果与旨在维持更高饮食质量的建议一致，即采用以低DII分数为特征的健康饮食，以降低患BrCA 的风险。
