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Relationship Between Breast Cancer and Dietary Inflammatory Index; a Case–Control Study Publisher Pubmed



Gholamalizadeh M1 ; Afsharfar M2 ; Fathi S9 ; Tajadod S4 ; Mohseni GK5 ; Shekari S8 ; Vahid F6 ; Doaei S3 ; Shafaei Kachaei H7 ; Majidi N8 ; Kalantari N3
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Nutrition, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
  3. 3. Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Nutrition, School of Public Health, International Campus, Iran University of Medical Sciences, Tehran, Iran
  5. 5. Nutrition & Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
  6. 6. Population Health Department, Public Health Research, Luxembourg Institute of Health, Luxembourg
  7. 7. Student Research Committee, Guilan University of Medical Sciences, Rasht, Iran
  8. 8. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
  9. 9. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Clinical Nutrition ESPEN Published:2022


Abstract

Introduction: 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. © 2022
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