Association between the dietary inflammatory index and risk of lung cancer: a multi-centered case-control study.

IF 3.4 2区医学 Q2 ONCOLOGY BMC Cancer Pub Date : 2024-11-26 DOI:10.1186/s12885-024-13189-3

Farimah Dehghani, Fatemeh Toorang, Monireh Sadat Seyyedsalehi, Bahareh Sasanfar, Hamideh Rashidian, Maryam Hadji, Alireza Ansari Moghadam, Mahdieh Bakhshi, Paolo Boffetta, Kazem Zendehdel

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Abstract

Purpose: Dietary factors might contribute to the risk of lung cancer by increasing the concentration of inflammatory markers. The literature-derived Dietary Inflammatory Index (DII) has been established to evaluate the inflammatory potential of diet correlated with inflammatory markers. The association between DII scores and the risk of lung cancer has been conflicting. So, in the current study, we aimed to assess the effect of pro-inflammatory dietary patterns measured with DII and the risk of lung cancer.

Methods: A multi-center case-control study was carried out on 616 patients with lung cancer and 3412 healthy controls. Dietary intakes were collected using a 131-item food frequency questionnaire during a face-to-face interview. The DII scores including thirty-six nutrients were calculated after energy adjustments. Finally, the association between DII level and the risk of lung cancer was evaluated by performing a multi-variable regression method after adjusting for potential confounders.

Results: The risk of overall lung cancer, small cell, and squamous cell carcinoma was elevated in the third tertile compared to the first tertile of the DII score, (odds ratio [OR] _{T3 vs. T1} of overall lung cancer = 1.38 (95% confidence interval [CI] 1.08-1.77), P trend = 0.01, OR _{T3 vs. T1} of squamous cell lung cancer = 1.82 (95% CI 1.02-3.24), P trend = 0.04, OR _{T3 vs. T1} of small cell lung cancer = 1.66 (95% CI 1.08-2.54), P trend = 0.019). However, no increase was observed in the risk of adenocarcinoma by adherence to a pro-inflammatory dietary pattern.

Conclusion: A positive link was found between DII and the risk of overall lung cancer, small-cell, and squamous-cell lung cancer. However, there was no association between DII and the risk of lung adenocarcinoma.

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膳食炎症指数与肺癌风险之间的关系：一项多中心病例对照研究。

目的：饮食因素可能会增加炎症标志物的浓度，从而增加患肺癌的风险。文献中已建立了膳食炎症指数（DII），用于评估与炎症标志物相关的膳食的炎症潜力。DII 评分与肺癌风险之间的关系一直存在矛盾。因此，在本研究中，我们旨在评估用 DII 测量的促炎症饮食模式对肺癌风险的影响：方法：我们对 616 名肺癌患者和 3412 名健康对照者进行了多中心病例对照研究。在面对面的访谈中，使用 131 项食物频率问卷收集膳食摄入量。经过能量调整后，计算出包括 36 种营养素在内的 DII 分数。最后，在调整了潜在的混杂因素后，通过多变量回归法评估了 DII 水平与肺癌风险之间的关系：结果：与 DII 评分的第一分位数相比，DII 评分的第三分位数人群罹患总肺癌、小细胞癌和鳞癌的风险更高（总肺癌的赔率比 [OR] T3 vs. T1 = 1.38（95% 置信区间 [CI] 1.08-1.77），P 趋势 = 0.01；鳞状细胞肺癌 T3 与 T1 的比值比 = 1.82（95% 置信区间 [CI] 1.02-3.24），P 趋势 = 0.04；小细胞肺癌 T3 与 T1 的比值比 = 1.66（95% 置信区间 [CI] 1.08-2.54），P 趋势 = 0.019）。然而，并没有观察到坚持有利于炎症的饮食模式会增加患腺癌的风险：结论：发现 DII 与罹患肺癌、小细胞肺癌和鳞状细胞肺癌的风险呈正相关。然而，DII 与肺腺癌风险之间没有关联。

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来源期刊

BMC Cancer 医学-肿瘤学

CiteScore

6.00

自引率

2.60%

发文量

1204

审稿时长

6.8 months

期刊介绍： BMC Cancer is an open access, peer-reviewed journal that considers articles on all aspects of cancer research, including the pathophysiology, prevention, diagnosis and treatment of cancers. The journal welcomes submissions concerning molecular and cellular biology, genetics, epidemiology, and clinical trials.