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Dietary inflammatory index and bladder cancer risk: a prospective study
Jindan Luo1, Nitin Shivappa2,3,4, James R Hébert2,3,4
1Department of Urology, First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou, 310003, China.
European Journal of Clinical Nutrition
|March 24, 2020
Summary
This study found no link between diet
Area of Science:
- Nutrition and Cancer Epidemiology
- Inflammation and Disease Etiology
Background:
- Dietary factors may influence bladder cancer development by affecting inflammation.
- The Dietary Inflammatory Index (DII®) quantifies the inflammatory potential of diets.
Purpose of the Study:
- To investigate the association between the inflammatory potential of diet, measured by the DII®, and the risk of developing bladder cancer.
Main Methods:
- Calculated energy-adjusted DII (E-DII™) scores for 101,721 participants in the Prostate, Lung, Colorectal, and Ovarian (PLCO) study.
- Utilized Cox regression analysis, stratified by sex and adjusted for confounders like smoking status, to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
Main Results:
- Over 12.5 years, 776 bladder cancer cases were identified.
- No significant association was observed between E-DII scores and bladder cancer risk in multivariable models for either sex.
- HRs for the highest vs. lowest E-DII quintile were 0.90 (men) and 1.22 (women); continuous E-DII showed no significant risk increase.
Conclusions:
- The findings do not support a link between the inflammatory potential of diet, as assessed by the E-DII, and bladder cancer risk.
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