Inflammatory potential of diet and risk of colorectal cancer: a case-control study from Italy
Inflammatory potential of diet and risk of colorectal cancer: a case-control study from Italy
复制标题
DOI：
10.1017/s0007114515001828
复制
发表时间：
2015-07-14
影响因子：
3.6
通讯作者：
Hebert, James R.
中科院分区：
文献类型：
--
作者：
Shivappa, Nitin;Zucchetto, Antonella;Hebert, James R.
饮食和炎症被认为是结直肠癌 (CRC) 的重要危险因素。在本研究中，我们在 1992 年至 1996 年间在意大利进行的一项多中心病例对照研究中，探讨了饮食炎症指数 (DII) 与 CRC 风险之间的关联。该研究包括 1225 例结肠癌病例、728 例直肠癌病例和 4154 名因急性非肿瘤性疾病住院的对照组。 DII 是根据使用经过验证的 78 项 FFQ 评估的膳食摄入量计算的，其中包括酒精摄入量的评估。使用逻辑回归模型来估计根据年龄、性别、研究中心、教育程度、BMI、饮酒、体力活动和 CRC 家族史调整后的 OR。采用残差法调整能量摄入量。 DII 评分较高的受试者（即促炎饮食）具有较高的 CRC 风险，DII 既用作连续变量（OR连续 1.13，95% CI 1.09，1.18）又用作分类变量（OR 五分位数 (5 v. 1) 1.55，95% CI 1.29，1.85；P 表示趋势
Diet and inflammation have been suggested to be important risk factors for colorectal cancer (CRC). In the present study, we examined the association between the dietary inflammatory index (DII) and the risk of CRC in a multi-centre case-control study conducted between 1992 and 1996 in Italy. The study included 1225 incident colon cancer cases, 728 incident rectal cancer cases and 4154 controls hospitalised for acute non-neoplastic diseases. The DII was computed based on dietary intake assessed using a validated seventy-eight-item FFQ that included assessment of alcohol intake. Logistic regression models were used to estimate the OR adjusted for age, sex, study centre, education, BMI, alcohol drinking, physical activity and family history of CRC. Energy intake was adjusted using the residual method. Subjects with higher DII scores (i.e. with a more pro-inflammatory diet) had a higher risk of CRC, with the DII being used both as a continuous variable (ORcontinuous 1.13, 95% CI 1.09, 1.18) and as a categorical variable (ORquintile (5 v. 1) 1.55, 95% CI 1.29, 1.85; P for trend