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Inflammatory potential of diet and risk of colorectal cancer: a case-control study from Italy

机译:饮食的潜在炎症和大肠癌的风险:来自意大利的病例对照研究

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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 0.0001). Similar results were observed when the analyses were carried out separately for colon and rectal cancer cases. These results indicate that a pro-inflammatory diet is associated with an increased risk of CRC.
机译:饮食和炎症已被认为是结直肠癌(CRC)的重要危险因素。在本研究中,我们在1992年至1996年间于意大利进行的一项多中心病例对照研究中,研究了饮食炎症指数(DII)与CRC风险之间的关系。该研究包括1225例结肠癌事件,728例直肠癌事件和4154例因急性非肿瘤性疾病住院的对照组。 DII是根据饮食摄入量计算得出的,而饮食摄入量则使用经过验证的78个项目的FFQ进行评估,其中包括酒精摄入量的评估。使用Logistic回归模型估算针对年龄,性别,学习中心,教育程度,BMI,饮酒,体育锻炼和CRC家族史校正的OR。使用残差法调整能量摄入。 DII评分较高的受试者(即饮食中更易炎的人群)患CRC的风险较高,DII既可以用作连续变量(OR连续1.13,95%CI 1.09,1.18),也可以用作分类变量(ORquintile) (5比1)1.55,95%CI 1.29,1.85;趋势<0.0001的P)。当分别对结肠癌和直肠癌病例进行分析时,观察到相似的结果。这些结果表明促炎饮食与CRC风险增加有关。

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