饮食炎症指数与肺癌风险之间的关联:一个多中心病例控制研究
Farimah Dehghani1, Fatemeh Toorang2, Monireh Sadat Seyyedsalehi1,3
1Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
BMC cancer
|November 26, 2024
概括
通过饮食炎症指数 (DII) 衡量的促炎症饮食与整体,小细胞和状细胞肺癌的风险增加有关. 然而,没有发现与肺腺癌风险的相关性.
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:
- 饮食模式可以影响炎症标志物,可能影响肺癌风险.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力.
- 之前关于DII和肺癌风险的研究已经产生了相互矛盾的结果.
研究的目的:
- 通过DII评估的促炎性饮食模式与患肺癌的风险之间的关联.
- 为了澄清关于DII得分和肺癌发病率的相互矛盾的文献.
主要方法:
- 一项多中心病例控制研究,涉及616名肺癌患者和3412名健康对照.
- 通过使用131项食物频率调查问卷来评估饮食摄入量.
- 计算了36种营养素的DII分数,并使用多变量回归分析来评估与肺癌风险的关联,并调整了混因素.
主要成果:
- 较高的DII分数 (第三位) 与整体肺癌的风险增加有关 (OR=1.38,P趋势=0.01).
- 在较高的DII得分和小细胞肺癌 (OR=1.66,P趋势=0.019) 和状细胞癌 (OR=1.82,P趋势=0.04) 的风险增加之间观察到一个显著的关联.
- 没有发现与促炎性饮食模式相关的肺腺癌风险增加.
结论:
- 一种由较高的DII分数表明的促炎症饮食与整体,小细胞和状细胞肺癌的风险有关.
- 该研究没有发现DII与肺腺癌风险之间的显著关联.
- 这些发现凸显了饮食诱导的炎症在特定肺癌亚型的病变发生过程中的潜在作用.
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