饮食炎症指数与多发性骨髓瘤之间的关联:一个病例控制研究
Hoda Zahedi1,2, Mohammad-Reza Jowshan3, Hamid Rasekhi4
1Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Scientific reports
|January 24, 2025
概括
促炎症饮食与伊朗成年人患多发性骨髓瘤 (MM) 的风险降低有关. 这项研究表明,饮食模式可能会影响MM的发展,并可能引导癌症患者的个性化营养策略.
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:
- 饮食炎症指数 (DII) 评估了饮食的炎症潜力.
- 新兴研究将DII与造血性恶性瘤联系起来.
- DII和多发性骨髓瘤 (MM) 之间的关联仍然没有特征.
研究的目的:
- 研究DII与发展MM的风险之间的关系.
- 探索饮食炎症潜力作为MM病因的因素.
主要方法:
- 在伊朗,一项涉及149名MM患者和359名健康对照 (20至75岁) 的病例控制研究.
- 通过154项食物频率问卷 (FFQ) 评估饮食摄入量.
- 用29个饮食参数计算的能量调整DII得分;用于分析的条件后勤回归.
主要成果:
- 具有较高DII分数 (更多的促炎饮食) 的个人显示MM的可能性明显较低.
- 调整后的赔率比率 (OR) 显示出强烈的反向关联 (例如,OR:0.02;95%CI 0.01,0.08).
- 在调整了包括年龄,性别,能量摄入量和BMI在内的混因素后,这种关联仍然很强.
结论:
- 促炎症饮食与显著降低多发性骨髓瘤的风险有关.
- 这些发现可以为MM预防和管理提供个性化的营养干预措施.
- 需要在更大,更多样化的群体中进行进一步的验证,以确认这些饮食相关性.
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