Dietary Inflammatory Index and Risk of Esophageal Squamous Cell Cancer in a Case-Control Study from Iran.
作者： Nitin Shivappa , James R. Hébert , Bahram Rashidkhani
DOI: 10.1080/01635581.2015.1082108
关键词:
摘要: Diet and inflammation have been suggested to be important risk factors for esophageal squamous cell carcinoma (ESCC). In this study, we examined the ability of dietary inflammatory index (DII) predict ESCC in a case-control study conducted Iran. This included 47 cases 96 controls hospitalized acute nonneoplastic diseases. The DII was computed based on intake assessed by previously validated food frequency questionnaire. Logistic regression models were used estimate odds ratios (ORs) adjusted age, energy, sex, body mass index, years education, physical activity, smoking gastroesophageal reflux. Subjects with higher scores (i.e., more proinflammatory diet) had ESCC, being as both continuous variable [ORcontinuous = 3.58, 95% confidence interval (CI): 1.76–7.26; one unit increase corresponding ≈16% its range current study] categorical (ORdii>1.20 vs ≤1.20 8.24, CI: 2.03–33.47...
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