Cheng En, Hong Chi-Chen, Ergas Isaac J, Caan Bette J, Kwan Marilyn L, Roh Janise M, Cheng Ting-Yuan David, Sharma Nitika J, Hanson Joseph R, Minderman Hans, Sheng Haiyang, Yao Song, Iyengar Neil M, Ambrosone Christine B, Kushi Lawrence H, Cespedes Feliciano Elizabeth M
Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY, USA.
Cancer Epidemiology, Prevention and Control Program, Montefiore Einstein Comprehensive Cancer Center, Bronx, NY, USA.
Br J Nutr. 2025 May 28;133(10):1309-1319. doi: 10.1017/S0007114525000856. Epub 2025 May 19.
The World Cancer Research Fund and the American Institute for Cancer Research recommend a plant-based diet to cancer survivors, which may reduce chronic inflammation and excess adiposity associated with worse survival. We investigated associations of plant-based dietary patterns with inflammation biomarkers and body composition in the Pathways Study, in which 3659 women with breast cancer provided validated food frequency questionnaires approximately 2 months after diagnosis. We derived three plant-based diet indices: overall plant-based diet index (PDI), healthful plant-based diet index (hPDI) and unhealthful plant-based diet index (uPDI). We assayed circulating inflammation biomarkers related to systemic inflammation (high-sensitivity C-reactive protein [hsCRP]), pro-inflammatory cytokines (IL-1β, IL-6, IL-8, TNF-α) and anti-inflammatory cytokines (IL-4, IL-10, IL-13). We estimated areas (cm) of muscle and visceral and subcutaneous adipose tissue (VAT and SAT) from computed tomography scans. Using multivariable linear regression, we calculated the differences in inflammation biomarkers and body composition for each index. Per 10-point increase for each index: hsCRP was significantly lower by 6·9 % (95 % CI 1·6%, 11·8%) for PDI and 9·0 % (95 % CI 4·9%, 12·8%) for hPDI but significantly higher by 5·4 % (95 % CI 0·5%, 10·5%) for uPDI, and VAT was significantly lower by 7·8 cm (95 % CI 2·0 cm, 13·6 cm) for PDI and 8·6 cm (95 % CI 4·1 cm, 13·2 cm) for hPDI but significantly higher by 6·2 cm (95 % CI 1·3 cm, 11·1 cm) for uPDI. No significant associations were observed for other inflammation biomarkers, muscle, or SAT. A plant-based diet, especially a healthful plant-based diet, may be associated with reduced inflammation and visceral adiposity among breast cancer survivors.
世界癌症研究基金会和美国癌症研究所建议癌症幸存者采用以植物为基础的饮食，这可能会减少与较差生存率相关的慢性炎症和过多肥胖。在“途径研究”中，我们调查了以植物为基础的饮食模式与炎症生物标志物和身体成分之间的关联，该研究中3659名乳腺癌女性在确诊后约2个月提供了经过验证的食物频率问卷。我们得出了三种以植物为基础的饮食指数：总体植物性饮食指数（PDI）、健康植物性饮食指数（hPDI）和不健康植物性饮食指数（uPDI）。我们检测了与全身炎症相关的循环炎症生物标志物（高敏C反应蛋白[hsCRP]）、促炎细胞因子（IL-1β、IL-6、IL-8、TNF-α）和抗炎细胞因子（IL-4、IL-10、IL-13）。我们通过计算机断层扫描估计肌肉、内脏和皮下脂肪组织（VAT和SAT）的面积（平方厘米）。使用多变量线性回归，我们计算了每个指数在炎症生物标志物和身体成分方面的差异。每个指数每增加10分：PDI使hsCRP显著降低6.9%（95%CI 1.6%，11.8%），hPDI使其显著降低9.0%（95%CI 4.9%，12.8%），但uPDI使其显著升高5.4%（95%CI 0.5%，10.5%）；PDI使VAT显著降低7.8平方厘米（95%CI 2.0平方厘米，13.6平方厘米），hPDI使其显著降低8.6平方厘米（95%CI 4.1平方厘米，13.2平方厘米），但uPDI使其显著升高6.2平方厘米（95%CI 1.3平方厘米，11.1平方厘米）。在其他炎症生物标志物、肌肉或SAT方面未观察到显著关联。以植物为基础的饮食，尤其是健康的植物性饮食，可能与乳腺癌幸存者炎症减少和内脏脂肪减少有关。
