饮食炎症指数和癌风险:一项前性研究
Jian Wu1, Chenchen Yu2, Nitin Shivappa3,4,5
1Department of Urology, First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China.
Food & function
|October 2, 2023
概括
通过高的饮食炎症指数 (DII) 评分来表明的促炎症饮食与增加癌风险有关. 这一发现表明饮食模式可能会影响癌的发展.
科学领域:
- 营养科学 营养科学
- 在瘤学瘤学.
- 流行病学 流行病学
背景情况:
- 高食炎症指数 (DII) 评分与各种癌症有关.
- 与癌风险相关联的证据有限.
- 支持炎症的饮食可能有助于癌症的发展.
研究的目的:
- 调查饮食炎症指数 (DII) 与癌风险之间的关联.
- 分析与前列腺,肺,结肠直肠和卵巢 (PLCO) 队列中的癌发病率相关的DII得分.
主要方法:
- 分析使用了考克斯的比例危险模型.
- 在一项大型队列研究中,调整了潜在的混因素.
- 计算的危险比率 (HR) 和95%的置信区间 (CI).
主要成果:
- 在较高的DII得分和癌风险之间观察到积极的关联.
- 在最高的DII三位数中,个体的风险增加了1.38倍 (HR:1.38,95%CI:1.03-1.84).
- 每增加1个单位的DII与7%更高的癌风险相关 (HR:1.07,95%CI:1.01-1.12).
结论:
- 通过提高DII分数来表明的促炎症饮食与增加癌风险有显著的关联.
- 来自这个大型美国队伍的研究结果表明,饮食与癌的联系.
- 建议进行进一步的前性研究来证实这些初步结果.
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