Association between Inflammatory Potential of Diet and Bladder Cancer Risk: Results of 3 United States Prospective Cohort Studies
Association between Inflammatory Potential of Diet and Bladder Cancer Risk: Results of 3 United States Prospective Cohort Studies
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DOI：
10.1097/ju.0000000000000279
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发表时间：
2019-09-01
影响因子：
6.6
通讯作者：
Schernhammer, Eva
中科院分区：
文献类型：
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作者：
Abufaraj, Mohammad;Tabung, Fred K.;Schernhammer, Eva
目的：炎症反应与膀胱癌有关。推动全身炎症的饮食可能被认为是膀胱癌的一个可改变的危险因素。我们使用新的EDIP(经验性饮食炎症模式)评分来检验饮食与促炎潜能和膀胱癌风险的关系，该评分包括预先定义的食物组，确定最能预测血浆炎症标志物的模式。材料和方法：我们跟踪了1984-2012年NHS(护士健康研究)和1991-2013年NHS II(护士健康研究)中的172,802名女性以及1986-2012年HPFS(健康专业人员随访研究)中的45,272名男性。使用多变量调整的COX回归模型估计膀胱癌的RR和95%CI。我们进行了逆方差加权Meta分析，对按吸烟状况分层的队列进行了总体估计。结果：在4872,188人年的观察中，确定了1042例膀胱癌发病病例。总体而言，反映具有促炎潜力的饮食模式的高EDIP得分与膀胱癌的风险并不相关(5分位数与1分位数合并多变量调整RR为0.92，95%CI为0.75-1.12，p(趋势)=0.67)。结果在各个队列中是一致的(NHS RR 1.04，95%CI 0.78-1.37，p(趋势)=0.71；NHS II RR 1.44，95%CI 0.53-3.91，p(趋势)=0.13；HPFS RR 0.74，95%CI 0.55-1.01，p(趋势)=0.11)。无论吸烟与否，结果都是相似的。结论：我们没有观察到具有促炎潜能的饮食与膀胱癌风险之间的关联。虽然还需要更多的研究来探索其他可能预防膀胱癌的营养途径，但我们的结果表明，与炎症相关的饮食与膀胱癌风险无关。
Purpose: Inflammatory reaction has been linked to bladder cancer. Diet, which drives systemic inflammation, may be considered a modifiable risk factor for bladder cancer. We examined the association of diet with pro-inflammatory potential and bladder cancer risk using the novel EDIP (empirical dietary inflammatory pattern) score comprising predefined food groups determining a pattern most predictive of plasma inflammatory markers.Materials and Methods: We followed a total of 172,802 women in the NHS (Nurses' Health Study) from 1984 to 2012 and the NHS II from 1991 to 2013 as well as 45,272 men in the HPFS (Health Professionals Follow-Up Study) from 1986 to 2012. Multivariable adjusted Cox regression models were used to estimate the RR and 95% CI of bladder cancer across EDIP score quintiles. We performed inverse variance weighted meta-analysis to pool estimates across cohorts stratified by smoking status.Results: During 4,872,188 person-years of observation 1,042 incident bladder cancer cases were identified. Overall, high EDIP scores reflecting dietary patterns with pro-inflammatory potential were not associated with a higher risk of bladder cancer (quintile 5 vs 1 pooled multivariable adjusted RR 0.92, 95% CI 0.75-1.12, p(trend) = 0.67). Results were consistent across individual cohorts (quintile 5 vs 1 in the NHS RR 1.04, 95% CI 0.78-1.37, p(trend) = 0.71; in the NHS II RR 1.44, 95% CI 0.53-3.91, p(trend) = 0.13; and in the HPFS RR 0.74, 95% CI 0.55-1.01, p(trend) = 0.11). Results were similar regardless of smoking status.Conclusions: We observed no association between diets with pro-inflammatory potential and bladder cancer risk. Although additional studies are needed to explore other nutritional pathways with the potential for bladder cancer prevention, our results suggest that diets associated with inflammation are not associated with bladder cancer risk.