Wu Yemei, Yi Jing, Zhang Qu
Hubei Cancer Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Front Nutr. 2024 Sep 13;11:1467259. doi: 10.3389/fnut.2024.1467259. eCollection 2024.
In the United States, cancer is a leading cause of mortality, with inflammation playing a crucial role in cancer progression and prognosis. Diet, with its capacity to modulate inflammatory responses, represents a potentially modifiable risk factor in cancer outcomes.
This study utilized data from the National Health and Nutrition Examination Survey (NHANES, 1999-2018) to investigate the association between the Dietary Inflammatory Index (DII), which reflects dietary-induced inflammation, and mortality among cancer survivors. A total of 3,011 participants diagnosed with cancer were included, with DII scores derived from dietary recall data. All-cause and cancer-related mortalities served as primary endpoints.
The study identified a significant linear positive correlation between higher DII scores and all-cause mortality among cancer survivors. Each unit increase in DII was associated with a 10% higher risk of all-cause mortality (hazard ratio [HR] per 1-unit increase, 1.10; 95% confidence interval [CI], 1.04-1.15). Similarly, a unit increase in DII was associated with a 13% higher risk of cancer-related mortality (HR per 1-unit increase, 1.13; 95% CI, 1.02-1.25). Kaplan-Meier analyses demonstrated higher all-cause mortality rates in individuals with elevated DII scores. Sensitivity analyses confirmed the robustness of these findings.
Adoption of an anti-inflammatory diet, characterized by lower DII scores, may improve survival outcomes in cancer survivors. These results emphasize the critical role of dietary interventions in post-cancer care.
在美国，癌症是主要的死亡原因之一，炎症在癌症进展和预后中起着关键作用。饮食具有调节炎症反应的能力，是癌症结局中一个潜在的可改变风险因素。
本研究利用国家健康与营养检查调查（NHANES，1999 - 2018年）的数据，调查反映饮食诱导炎症的饮食炎症指数（DII）与癌症幸存者死亡率之间的关联。共纳入3011名被诊断患有癌症的参与者，DII分数来自饮食回忆数据。全因死亡率和癌症相关死亡率作为主要终点。
该研究发现癌症幸存者中较高的DII分数与全因死亡率之间存在显著的线性正相关。DII每增加一个单位，全因死亡率风险就会增加10%（每增加1个单位的风险比[HR]为1.10；95%置信区间[CI]为1.04 - 1.15）。同样，DII每增加一个单位，癌症相关死亡率风险就会增加13%（每增加1个单位的HR为1.13；95%CI为1.02 - 1.25）。Kaplan - Meier分析表明，DII分数升高的个体全因死亡率更高。敏感性分析证实了这些发现的稳健性。
采用以较低DII分数为特征的抗炎饮食，可能会改善癌症幸存者的生存结局。这些结果强调了饮食干预在癌症后护理中的关键作用。
