Validation of a Dietary Inflammatory Index (DII) and Association with Risk of Gastric Cancer: a Case-Control Study

摘要

Background: Gastric cancer (GC) is the fifth most common malignancy and the second leading cause of cancerrelateddeaths worldwide. Studies have shown that dietary components and inflammation are implicated in the etiologyof GC. Methods: We examined the ability of a dietary inflammatory index (DII) to predict the odds of GC in a casecontrolstudy conducted from December 2014 to May 2016. The subjects were 82 cases and 95 controls who attendedspecialized centers in Tabriz, Iran. DII scores were computed from a validated 168-item food frequency questionnaire.Logistic regression models were used to estimate odds ratios (ORs) adjusted for age, sex, body mass index, education,smoking, alcohol, H.pylori infection, physical activity, aspirin/NSAID use and total caloric intake. Results: In the fullyadjusted model, subjects with a DII score -1.77 had nearly 3.5 times higher odds of having GC compared with subjectswith DII≤-1.77, (ORDII-1.77≤-1.77=3.39; 95%CI=1.59, 7.22). Also, for every one-unit increase in DII, there was acorresponding increase in hs-C-reactive protein, tumor necrosis factor-alpha, interleukin (IL)-6 and IL-1b: β=0.09, 0.16,0.16 and 0.10, respectively; and a corresponding decrease in IL-10: β=-0.11. Conclusion: Subjects who consumed a morepro-inflammatory diet were at increased odds of GC compared to those who consumed a more anti-inflammatory diet.