Abstract：
BACKGROUND: Breast cancer is the leading cause of cancer-related mortality among women around the world. The relationship between the inflammatory potential of diet and breast cancer has been studied extensively, but results remain inconsistent. This study aimed to investigate the association between the dietary inflammatory index (DII) and odds of breast cancer.
METHODS: This case-control study includes 180 women with breast cancer and 360 healthy women randomly selected from those referred to Shohadaye Tajrish hospital in Tehran, Iran. The DII scores were computed based on a 168-item food frequency questionnaire (FFQ) assessed based on dietary intake. After adjusting the potential confounders, logistic regression models were used to estimate multivariable odds ratios (ORs).
RESULTS: The positive association was found between DII and breast cancer risk. A higher level of DII was associated with a higher risk of developing breast cancer after being adjusted for age (OR: 2.11, 95% CI: 1.01-4.46, P = 0.04). Additional adjustments for BMI, alcohol consumption, smoking, pregnancy number, abortion number, breastfeeding duration, menopause age, and total calorie intake did not change the results (OR: 5.02, 95% CI: 1.43-17.58, P = 0.01).
CONCLUSIONS: Following a pro-inflammatory diet was associated with an increased risk of BC. Further longitudinal studies are warranted.
METHODS: This case-control study includes 180 women with breast cancer and 360 healthy women randomly selected from those referred to Shohadaye Tajrish hospital in Tehran, Iran. The DII scores were computed based on a 168-item food frequency questionnaire (FFQ) assessed based on dietary intake. After adjusting the potential confounders, logistic regression models were used to estimate multivariable odds ratios (ORs).
RESULTS: The positive association was found between DII and breast cancer risk. A higher level of DII was associated with a higher risk of developing breast cancer after being adjusted for age (OR: 2.11, 95% CI: 1.01-4.46, P = 0.04). Additional adjustments for BMI, alcohol consumption, smoking, pregnancy number, abortion number, breastfeeding duration, menopause age, and total calorie intake did not change the results (OR: 5.02, 95% CI: 1.43-17.58, P = 0.01).
CONCLUSIONS: Following a pro-inflammatory diet was associated with an increased risk of BC. Further longitudinal studies are warranted.
摘要：
背景：乳腺癌是全球女性癌症相关死亡率的主要原因。饮食的潜在炎症与乳腺癌之间的关系已被广泛研究，但结果仍然不一致。本研究旨在探讨膳食炎症指数（DII）与乳腺癌发生几率之间的关系。
方法：这项病例对照研究包括180名乳腺癌妇女和360名健康妇女，这些妇女是从德黑兰的ShohadayeTajrish医院中随机选择的，伊朗。DII评分是基于基于饮食摄入量评估的168项食物频率问卷（FFQ）计算的。在调整了潜在的混杂因素后，logistic回归模型用于估计多变量比值比(ORs).
结果：发现DII与乳腺癌风险呈正相关。经年龄调整后，较高的DII水平与较高的患乳腺癌风险相关（OR：2.11，95％CI：1.01-4.46，P=0.04）。BMI的额外调整，酒精消费,吸烟,怀孕次数,流产次数,母乳喂养持续时间，更年期年龄,和总卡路里摄入量没有改变结果（OR：5.02，95％CI：1.43-17.58，P=0.01）。
结论：促炎饮食与BC风险增加相关。需要进一步的纵向研究。
方法：这项病例对照研究包括180名乳腺癌妇女和360名健康妇女，这些妇女是从德黑兰的ShohadayeTajrish医院中随机选择的，伊朗。DII评分是基于基于饮食摄入量评估的168项食物频率问卷（FFQ）计算的。在调整了潜在的混杂因素后，logistic回归模型用于估计多变量比值比(ORs).
结果：发现DII与乳腺癌风险呈正相关。经年龄调整后，较高的DII水平与较高的患乳腺癌风险相关（OR：2.11，95％CI：1.01-4.46，P=0.04）。BMI的额外调整，酒精消费,吸烟,怀孕次数,流产次数,母乳喂养持续时间，更年期年龄,和总卡路里摄入量没有改变结果（OR：5.02，95％CI：1.43-17.58，P=0.01）。
结论：促炎饮食与BC风险增加相关。需要进一步的纵向研究。
