Yarahmadi Hossein Bahraami, Shahryari Kianoush, Bozorgi Mahdi, Shirdel Ahmadreza, Mohamadi Zhina, Rooshenas Negar, Karim Nezhad Helia, Mobaraki Hesam, Aryannejad Majid, Emdadi Anahita, Khosravian Yekta, Shahidi Marnani Seyed Amirabbas, SadatRafiei Seyyed Kiarash, Asadi Anar Mahsa, Marashi Amir, Khosravi Farbod, Khodaei Maryam
Dental School, Zanjan University of Medical Sciences, Zanjan, Iran.
School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
BMC Cancer. 2025 May 3;25(1):826. doi: 10.1186/s12885-025-14199-5.
It is well-recognized that inflammation is an adaptive pathophysiological response in many types of cancer. Research on nutrition's critical role in inflammation, a risk factor for all forms of cancer, is growing. The dietary inflammatory index (DII) was created lately to assess if a diet is pro- or anti-inflammatory in terms of inflammation. Indeed, several studies have demonstrated the correlation between DII and the risk of several cancer types. This meta-analysis set out to look into the relationship between DII and the different forms of esophageal cancer.
PubMed, Cochrane library, Embase, Scopus, and Web of Science databases were searched up to May 2024 to retrieve relevant articles. RAYYAN intelligent tool for systematic reviews was incorporated for the screening of studies. Original articles written in English Studies that investigated the inflammatory index of diet in individuals who developed esophageal cancer were included in this study.STATA v18 software was used to conduct the meta-analysis. Egger's test for publication bias assessment was implemented. Newcastle Ottawa scale was used to evaluate the qualities of the included studies. A plot digitizer was used to extract digital data.
A total of 13 studies were included in the systematic review, with 6 studies contributing to the meta-analysis, comprising 10,150 participants. The participants were categorized into high and low DII groups, with the low DII group (n = 3,403) serving as the reference. The meta-analysis demonstrated a significant association between high DII and increased risk of esophageal cancer. Specifically, individuals in the high DII group were 29% more likely to develop esophageal cancer, with a pooled odds ratio (OR) of 1.29 (95% Confidence Interval [CI]: 1.16-1.43), as calculated using a random-effects model. Moderate heterogeneity was observed (I > 50%). Egger's test indicated evidence of publication bias (p < 0.05). Subgroup and sensitivity analyses confirmed the robustness of this association across populations and study designs.
our study concludes that a higher level of DII is associated with a higher risk of esophageal cancer development. This study suggests that modifying inflammatory properties of dietary patterns can reduce the risk of incidence of esophageal cancer.
众所周知，炎症是多种癌症中的一种适应性病理生理反应。关于营养在炎症（所有癌症形式的一个风险因素）中的关键作用的研究正在增加。饮食炎症指数（DII）最近被创建出来，以评估一种饮食在炎症方面是促炎还是抗炎。事实上，多项研究已经证明了DII与几种癌症类型风险之间的相关性。这项荟萃分析旨在探究DII与不同形式食管癌之间的关系。
截至2024年5月，对PubMed、Cochrane图书馆、Embase、Scopus和Web of Science数据库进行检索，以获取相关文章。纳入RAYYAN智能系统评价工具用于筛选研究。本研究纳入了用英文撰写的、调查食管癌患者饮食炎症指数的原创文章。使用STATA v18软件进行荟萃分析。采用Egger检验评估发表偏倚。使用纽卡斯尔渥太华量表评估纳入研究的质量。使用绘图数字化仪提取数字数据。
系统评价共纳入13项研究，其中6项研究纳入荟萃分析，共10150名参与者。参与者被分为高DII组和低DII组，低DII组（n = 3403）作为参照。荟萃分析表明，高DII与食管癌风险增加之间存在显著关联。具体而言，高DII组个体患食管癌的可能性高29%，使用随机效应模型计算的合并比值比（OR）为1.29（95%置信区间[CI]：1.16 - 1.43）。观察到中度异质性（I²>50%）。Egger检验表明存在发表偏倚的证据（p<0.05）。亚组分析和敏感性分析证实了这种关联在不同人群和研究设计中的稳健性。
我们的研究得出结论，较高水平的DII与食管癌发生风险较高相关。本研究表明，改变饮食模式的炎症特性可以降低食管癌的发病风险。
