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The Association Between the Dietary Inflammatory Index and Glioma: A Case-Control Study Publisher Pubmed



Aminianfar A1, 2 ; Vahid F3 ; Shayanfar M4 ; Davoodi SH5, 6 ; Mohammadshirazi M4 ; Shivappa N7, 8 ; Sharifi G4 ; Hebert JR7, 8 ; Surkan PJ9 ; Faghfoori Z10 ; Esmaillzadeh A2, 11, 12
Authors
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Authors Affiliations
  1. 1. Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Nutritional Sciences, School of Health, Arak University of Medical Sciences, Arak, Iran
  4. 4. Department of Clinical Nutrition and Dietetics, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, PO Box 40470, Tehran, Iran
  5. 5. Department of Nutritional Sciences, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  6. 6. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  7. 7. Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, United States
  8. 8. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, United States
  9. 9. Department of International Health, Johns Hopkins Bloomberg School of Public Health, United States
  10. 10. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
  11. 11. Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular - Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
  12. 12. Department of Community Nutrition, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Clinical Nutrition Published:2020


Abstract

Background & aims: Dietary inflammatory potential has been associated with several cancers. However, the relationship between the dietary inflammatory index (DII®) and glioma is not clear. The aim of this study was to examine DII in relation to glioma. Methods: In a hospital-based case-control study, we selected 128 newly-diagnosed cases of glioma and 256 controls. Cases were medically confirmed glioma patients, with no history of other cancers. A validated food frequency questionnaire was used to assess diet. DII scores were calculated based on the quantity of dietary components with inflammatory or anti-inflammatory potential. We used conditional logistic regression models to examine the association between the DII and glioma. Result: Study participants were on average 43 years old and predominantly male (58%). After controlling for age, sex and energy intake, individuals in the highest quartile of DII had 87% (95% CI: 1.00–3.47) increased risk of glioma compared to those in the lowest quartile. Additional adjustment for environmental confounders strengthened the relationship; participants with the greatest DII scores had approximately 2.1 times (95% CI: 1.06, 3.83) increased odds of glioma than those with the lowest intake scores. The association was not substantially altered by further adjustment for BMI (2.76; 1.15–6.60). Conclusion: In conclusion, diets with high anti-inflammatory and low inflammatory nutrient contents are recommended to prevent glioma. © 2019 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism
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