Association between Dietary Inflammatory Index (DII) and Risk of Breast Cancer: a Case-Control Study

摘要

Background: Breast cancer (BrCa) is the most common cancer among women worldwide and is the secondleading cause of cancer-related death in women, in developed countries. This cancer is among the top five mostcommon cancers in Iran. Studies have shown that dietary components are implicated in the etiology of BrCa. Theexistence of molecular connections between inflammation and BrCa has been demonstrated via different bimolecularevents. Methods: We examined the ability of the dietary inflammatory index (DIITM) to predict the risk of BrCa.This included 145 cases and 148 controls, who attended the specialized centers. DII scores were computed basedon dietary intake assessed using a 168-item FFQ. Logistic regression models were used to estimate multivariableORs. Results: Modeling DII as a continuous variable in relation to risk of BrCa showed a positive association afteradjustment for age and energy (OR=1.76; 95% CI=1.43-2.18); and were nearly identical in the multivariable analyses(OR=1.80; 95% CI=1.42-2.28). DII as tertiles, and adjusting for age and energy, subjects in tertile 3 had an OR of 6.94(95% CI= 3.26-14.79; P-trend ≤0.0001) in comparison to subjects in tertile 1. After multivariable adjustment, resultswere essentially identical as in the model adjusting for age and energy (OR tertile 3vs1=7.24; 95% CI=3.14-16.68;P-trend ≤0.001). Sub group analyses revealed similar positive associations with HER 2 receptor +ve, progesteronereceptor +ve, estrogen receptor +ve and lymph node invasive cases. Conclusion: Subjects who consumed a morepro-inflammatory diet were at increased risk of BrCa compared to those who consumed a more anti-inflammatory diet.