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The Dietary Inflammatory Index and Chronic Lymphocytic Leukaemia in the MCC Spain Study
José Carlos Flores1, Esther Gracia-Lavedan1,2,3, Yolanda Benavente2,4
1Departament de Ciències Experimentals i de la Salut, Universitat Pompeu Fabra, Barcelona 08002, Spain.
Insights
Dietary inflammation, assessed by the dietary inflammatory index (DII®), was not significantly linked to chronic lymphocytic leukemia (CLL) risk in this Spanish study. Further research on pro-inflammatory diets in younger populations is warranted.
Area of Science:
- Epidemiology
- Nutrition Science
- Oncology
Background:
- Chronic inflammation is implicated in chronic lymphocytic leukemia (CLL) development.
- Dietary patterns may influence chronic inflammation levels.
- Understanding diet-CLL associations is crucial for prevention strategies.
Purpose of the Study:
- To investigate the association between the dietary inflammatory index (DII®) and the risk of chronic lymphocytic leukemia (CLL).
Main Methods:
- A multicase-control study in Spain included 366 CLL cases and 1643 controls.
- Dietary inflammatory potential was assessed using the energy-adjusted dietary inflammatory index (E-DII).
- Logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CI), controlling for confounders.
Main Results:
- A modest, non-statistically significant, positive association was observed between higher E-DII scores and CLL risk (OR for one-unit increase: 1.05; 95% CI: 0.99–1.12; p=0.09).
- No significant association was found when analyzing E-DII by tertiles (p trend=0.21).
- Results remained consistent regardless of disease severity, time from diagnosis, or treatment status.
Conclusions:
- The consumption of a pro-inflammatory diet was not significantly associated with chronic lymphocytic leukemia (CLL) risk in the studied population.
- Future research should explore the impact of pro-inflammatory dietary patterns on younger generations and CLL development.
Abstract:
Chronic inflammation plays a role in the development of chronic lymphocytic leukaemia (CLL), and diet might modulate chronic inflammation. This study aims to evaluate the association between the dietary inflammatory index (DII®) and CLL. A total of 366 CLL cases and 1643 controls of the Spanish multicase-control (MCC) Spain study were included. The inflammatory potential of the diet was assessed using the energy-adjusted dietary inflammatory index (E-DII) based on 30 items from a validated semi-quantitative food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were estimated using logistic regression models controlling for potential confounders. Overall, a modest, non-statistically significant, positive association was observed between CLL and E-DII scores (OR for a one-unit increase in E-DII: 1.05 (CI 95%: 0.99, 1.12), p-value = 0.09 and by tertiles: ORT2vsT1: 1.20 (CI 95%: 0.90, 1.59); OR T3vsT1: 1.21 (CI 95%: 0.90, 1.62), p trend = 0.21). These results were independent from disease severity (p-het: 0.70), time from diagnosis (p-het: 0.67) and CLL treatment received (p-het: 0.56). No interactions were detected. In conclusion, the consumption of a diet with high pro-inflammatory components was not significantly associated with CLL. Changes towards a more pro-inflammatory dietary pattern in younger generations not included here warrant future research.
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