DII scores were computed using a validated 78-item food frequency questionnaire. Subjects were 2569 women with incident, histologically confirmed breast cancer and 2588 controls admitted to hospital for acute, non-hormone-related diseases. Odds ratios (ORs) and 95% confidence intervals (CIs) based on continuous and quintiles of DII were estimated by multiple logistic regression adjusting for age, study center, education, BMI, parity, menopausal status, family history of hormone-related cancers, and total energy intake.
Women in quintiles 2, 3, 4 and 5 had ORs of breast cancer of 1.33 (95% CI: 1.11, 1.59), 1.37 (95% CI: 1.13, 1.66), 1.41 (95% CI: 1.15, 1.73), and 1.75 (95% CI: 1.39, 2.21), respectively, compared to women in quintile 1. One-unit increase in DII increased the odds of having breast cancer by 9% (95% CI: 1.05, 1.14).
A pro-inflammatory diet is associated to increased risk of breast cancer.
使用经过验证的78项食物频率问卷计算DII分数。受试者为2569名女性,经组织学证实的乳腺癌和2588名因急性入院的对照,非激素相关疾病。基于DII的连续和五分位数的赔率比(ORs)和95%置信区间(CIs)通过调整年龄的多元逻辑回归进行估计,研究中心,教育,BMI,奇偶校验,更年期状态,激素相关癌症家族史,和总能量摄入。
第2、3、4和5个五分之一的女性乳腺癌的OR为1.33(95%CI:1.11,1.59),1.37(95%CI:1.13,1.66),1.41(95%CI:1.15,1.73),和1.75(95%CI:1.39,2.21),分别,与五分之一的女性相比。DII增加一个单位会使患乳腺癌的几率增加9%(95%CI:1.05,1.14)。
促炎饮食与乳腺癌风险增加有关。