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Published on: February 27, 2014
The association between the dietary inflammatory index and glioma: A case-control study
Azadeh Aminianfar1, Farhad Vahid2, Mehdi Shayanfar3
1Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Background & Aims:
Dietary inflammatory potential has been associated with several cancers. However, the relationship between the dietary inflammatory index (DII®) and glioma is not clear. The aim of this study was to examine DII in relation to glioma.
Methods:
In a hospital-based case-control study, we selected 128 newly-diagnosed cases of glioma and 256 controls. Cases were medically confirmed glioma patients, with no history of other cancers. A validated food frequency questionnaire was used to assess diet. DII scores were calculated based on the quantity of dietary components with inflammatory or anti-inflammatory potential. We used conditional logistic regression models to examine the association between the DII and glioma.
Result:
Study participants were on average 43 years old and predominantly male (58%). After controlling for age, sex and energy intake, individuals in the highest quartile of DII had 87% (95% CI: 1.00-3.47) increased risk of glioma compared to those in the lowest quartile. Additional adjustment for environmental confounders strengthened the relationship; participants with the greatest DII scores had approximately 2.1 times (95% CI: 1.06, 3.83) increased odds of glioma than those with the lowest intake scores. The association was not substantially altered by further adjustment for BMI (2.76; 1.15-6.60).
Conclusion:
In conclusion, diets with high anti-inflammatory and low inflammatory nutrient contents are recommended to prevent glioma.
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