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Association Between the Dietary Inflammatory Index and Risk of Lung Cancer: A Multi-Centered Case-Control Study Publisher Pubmed



Dehghani F1 ; Toorang F2 ; Seyyedsalehi MS1, 3 ; Sasanfar B1, 4, 5 ; Rashidian H2 ; Hadji M6, 11 ; Moghadam AA7 ; Bakhshi M7 ; Boffetta P3, 8, 9 ; Zendehdel K1, 3, 10
Authors
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Cancer Research Center, Cancer Institute, Tehran University of Medical Science, Tehran, Iran
  3. 3. Departments of Medical and Surgical Sciences, University of Bologna, Bologna, Italy
  4. 4. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  5. 5. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  6. 6. A.I. Virtanen Institute for Molecular Sciences, University of Eastern Finland, Kuopio 70150, Finland
  7. 7. Tobacco and Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
  8. 8. Stony Brook Cancer Center, Stony Brook University, Stony Brook, NY, United States
  9. 9. Department of Family, Population and Preventive Medicine, Renaissance School of Medicine, Stony Brook University, Stony Brook, NY, United States
  10. 10. Cancer Biology Research Center, Cancer Institute, Cancer Institute of Iran, Tehran University of Medical Science, P.O. Box: 13145158, Tehran, Iran
  11. 11. Health Units, Faculty of Social Sciences, Tampere University, Tampere, Finland

Source: BMC Cancer Published:2024


Abstract

Purpose: Dietary factors might contribute to the risk of lung cancer by increasing the concentration of inflammatory markers. The literature-derived Dietary Inflammatory Index (DII) has been established to evaluate the inflammatory potential of diet correlated with inflammatory markers. The association between DII scores and the risk of lung cancer has been conflicting. So, in the current study, we aimed to assess the effect of pro-inflammatory dietary patterns measured with DII and the risk of lung cancer. Methods: A multi-center case-control study was carried out on 616 patients with lung cancer and 3412 healthy controls. Dietary intakes were collected using a 131-item food frequency questionnaire during a face-to-face interview. The DII scores including thirty-six nutrients were calculated after energy adjustments. Finally, the association between DII level and the risk of lung cancer was evaluated by performing a multi-variable regression method after adjusting for potential confounders. Results: The risk of overall lung cancer, small cell, and squamous cell carcinoma was elevated in the third tertile compared to the first tertile of the DII score, (odds ratio [OR] T3 vs. T1 of overall lung cancer = 1.38 (95% confidence interval [CI] 1.08–1.77), P trend = 0.01, OR T3 vs. T1 of squamous cell lung cancer = 1.82 (95% CI 1.02–3.24), P trend = 0.04, OR T3 vs. T1 of small cell lung cancer = 1.66 (95% CI 1.08–2.54), P trend = 0.019). However, no increase was observed in the risk of adenocarcinoma by adherence to a pro-inflammatory dietary pattern. Conclusion: A positive link was found between DII and the risk of overall lung cancer, small-cell, and squamous-cell lung cancer. However, there was no association between DII and the risk of lung adenocarcinoma. © The Author(s) 2024.
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