Nitin Shivappa1,2,3, James R Hébert1,2,3, Valentina Rosato4,5, Maurizio Montella6, Diego Serraino7, Carlo La Vecchia4. 1. Cancer Prevention and Control Program, University of South Carolina, Columbia, SC, USA. 2. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA. 3. Connecting Health Innovations, Columbia, SC, USA. 4. Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milan, Italy. 5. Unit of Medical Statistics, Biometry and Bioinformatics, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy. 6. Dipartimento di Epidemiologia, Fondazione G. Pascale, Istituto Nazionale Tumori, Naples, Italy. 7. SOC di Epidemiologia e Biostatistica, Centro di Riferimento Oncologico, Aviano, Italy.
Abstract
INTRODUCTION: The putative relationship between diet, including its inflammatory potential, and breast cancer has been studied extensively, but results remain inconsistent. Using data from a large Italian case-control study conducted between 1991 and 1994, we examined the association between the dietary inflammatory index (DII) and odds of breast cancer. METHODS: DII scores were computed using a validated 78-item food frequency questionnaire. Subjects were 2569 women with incident, histologically confirmed breast cancer and 2588 controls admitted to hospital for acute, non-hormone-related diseases. Odds ratios (ORs) and 95% confidence intervals (CIs) based on continuous and quintiles of DII were estimated by multiple logistic regression adjusting for age, study center, education, BMI, parity, menopausal status, family history of hormone-related cancers, and total energy intake. RESULTS: Women in quintiles 2, 3, 4 and 5 had ORs of breast cancer of 1.33 (95% CI: 1.11, 1.59), 1.37 (95% CI: 1.13, 1.66), 1.41 (95% CI: 1.15, 1.73), and 1.75 (95% CI: 1.39, 2.21), respectively, compared to women in quintile 1. One-unit increase in DII increased the odds of having breast cancer by 9% (95% CI: 1.05, 1.14). CONCLUSIONS: A pro-inflammatory diet is associated to increased risk of breast cancer.
INTRODUCTION: The putative relationship between diet, including its inflammatory potential, and breast cancer has been studied extensively, but results remain inconsistent. Using data from a large Italian case-control study conducted between 1991 and 1994, we examined the association between the dietary inflammatory index (DII) and odds of breast cancer. METHODS:DII scores were computed using a validated 78-item food frequency questionnaire. Subjects were 2569 women with incident, histologically confirmed breast cancer and 2588 controls admitted to hospital for acute, non-hormone-related diseases. Odds ratios (ORs) and 95% confidence intervals (CIs) based on continuous and quintiles of DII were estimated by multiple logistic regression adjusting for age, study center, education, BMI, parity, menopausal status, family history of hormone-related cancers, and total energy intake. RESULTS:Women in quintiles 2, 3, 4 and 5 had ORs of breast cancer of 1.33 (95% CI: 1.11, 1.59), 1.37 (95% CI: 1.13, 1.66), 1.41 (95% CI: 1.15, 1.73), and 1.75 (95% CI: 1.39, 2.21), respectively, compared to women in quintile 1. One-unit increase in DII increased the odds of having breast cancer by 9% (95% CI: 1.05, 1.14). CONCLUSIONS: A pro-inflammatory diet is associated to increased risk of breast cancer.
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