The association between dietary inflammatory index and risk of colorectal cancer among postmenopausal women: results from the Women's Health Initiative.
The association between dietary inflammatory index and risk of colorectal cancer among postmenopausal women: results from the Women's Health Initiative.
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DOI：
10.1007/s10552-014-0515-y
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发表时间：
2015-03
影响因子：
2.3
通讯作者：
Hebert, James R.
中科院分区：
文献类型：
--
作者：
Tabung, Fred K.;Steck, Susan E.;Ma, Yunsheng;Liese, Angela D.;Zhang, Jiajia;Caan, Bette;Hou, Lifang;Johnson, Karen C.;Mossavar-Rahmani, Yasmin;Shivappa, Nitin;Wactawski-Wende, Jean;Ockene, Judith K.;Hebert, James R.
炎症是致癌作用的核心过程，特别是结肠直肠癌（CRC）。在此之前，我们通过广泛的文献综述开发了饮食炎症指数（DII）来评估饮食的炎症潜力。在目前的研究中，我们利用妇女健康倡议（WHI）中的这一新指数来前瞻性地评估其与绝经后妇女CRC风险的相关性。DII是根据1993年至1998年期间对152，536名年龄在50-79岁之间无CRC的女性进行的基线食物频率问卷调查计算的，并随访至2010年9月30日。通过中心医生裁定过程确定CRC事件病例。采用多协变量校正的考克斯比例风险回归模型，按DII五分位数（Q）估计结直肠癌、结肠癌（近端/远端位置）和直肠癌风险的风险比（HR）和95%置信区间（95%CI）。在平均11.3年的随访中，共发现了1,920例结直肠癌（1,559例结肠癌和361例直肠癌）。更高的DII评分（代表更促炎的饮食）与结直肠癌发病率的增加有关（HRQ 5-Q1，1.22; 95% CI，1.05，1.43; Ptrend=0.02）和结肠癌，特别是近端结肠癌（HRQ 5-Q1，1.35; 95% CI，1.05，1.67; P趋势=0.01），但不是远端结肠癌（HRQ 5-Q1，0.84; 95% CI，0.61，1.18; P趋势=0.63）或直肠癌（HRQ 5-Q1，1.20; 95% CI，0.84，1.72; P趋势=0.65）。促炎饮食的消耗与CRC的风险增加有关，特别是位于近端结肠的癌症。远端结肠癌和直肠癌无显著相关性可能是由于这些部位的发病病例数量较少。可能降低饮食炎症潜力的干预措施有必要测试我们的发现，从而为结肠癌预防提供更多信息。
Inflammation is a process central to carcinogenesis, and in particular to colorectal cancer (CRC). Previously, we developed a dietary inflammatory index (DII) from extensive literature review to assess the inflammatory potential of diet. In the current study, we utilized this novel index in the Women’s Health Initiative (WHI) to prospectively evaluate its association with risk of CRC in postmenopausal women. The DII was calculated from baseline food frequency questionnaires administered to 152,536 women aged 50–79 years without CRC at baseline between 1993 and 1998 and followed through September 30, 2010. Incident CRC cases were ascertained through a central physician adjudication process. Multiple covariate-adjusted Cox proportional hazards regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI) for colorectal, colon (proximal/distal locations), and rectal cancer risk, by DII quintiles(Q). During an average 11.3 years of follow-up, a total of 1,920 cases of colorectal cancer (1,559 colon and 361 rectal) were identified. Higher DII scores (representing a more pro-inflammatory diet) were associated with an increased incidence of colorectal cancer (HRQ5-Q1, 1.22; 95% CI, 1.05, 1.43; Ptrend=0.02) and colon cancer, specifically proximal colon cancer (HRQ5-Q1, 1.35; 95% CI, 1.05, 1.67; Ptrend=0.01) but not distal colon cancer (HRQ5-Q1, 0.84; 95% CI, 0.61, 1.18; Ptrend=0.63) or rectal cancer (HRQ5-Q1, 1.20; 95% CI, 0.84, 1.72; Ptrend=0.65). Consumption of pro-inflammatory diets is associated with an increased risk of CRC, especially cancers located in the proximal colon. The absence of a significant association for distal colon cancer and rectal cancer may be due to the small number of incident cases for these sites. Interventions that may reduce the inflammatory potential of the diet are warranted to test our findings, thus provide more information for colon cancer prevention.
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影响因子：
11.1
作者：
Hlebowicz, J.;Persson, M.;Wirfalt, E.
通讯作者：
Wirfalt, E.
影响因子：
24.5
作者：
Konishi, K;Fujii, T;Yoshida, S
通讯作者：
Yoshida, S
影响因子：
4.9
作者：
Caan, BJ;Coates, AO;Edwards, SM
通讯作者：
Edwards, SM
影响因子：
39.2
作者：
Dube, Catherine;Rostom, Alaa;Moher, David
通讯作者：
Moher, David
影响因子：
4.2
作者：
Esmaillzadeh, Ahmad;Kimiagar, Masoud;Willett, Walter C.
通讯作者：
Willett, Walter C.