Nitin Shivappa1, James R Hébert2, Martina Taborelli3, Antonella Zucchetto3, Maurizio Montella4, Massimo Libra5, Carlo La Vecchia6, Diego Serraino3, Jerry Polesel3. 1. South Carolina Statewide Cancer Prevention and Control Program, University of South Carolina, Columbia, South Carolina, USA; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, South Carolina, USA; Connecting Health Innovations LLC, Columbia, South Carolina, USA. Electronic address: shivappa@mailbox.sc.edu. 2. South Carolina Statewide Cancer Prevention and Control Program, University of South Carolina, Columbia, South Carolina, USA; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, South Carolina, USA; Connecting Health Innovations LLC, Columbia, South Carolina, USA. 3. Unit of Cancer Epidemiology, CRO Aviano National Cancer Institute, Aviano, Italy. 4. Unit of Epidemiology, National Cancer Institute "G. Pascale" Foundation, Naples, Italy. 5. Department of Biomedical and Biotechnological Sciences (Biometec), University of Catania, Catania, Italy. 6. Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milan, Italy.
Abstract
OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL. METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII®) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption. RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95% confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates. CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.
OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL. METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII®) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption. RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95% confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates. CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.
Authors: Joseph M Connors; Wendy Cozen; Christian Steidl; Antonino Carbone; Richard T Hoppe; Hans-Henning Flechtner; Nancy L Bartlett Journal: Nat Rev Dis Primers Date: 2020-07-23 Impact factor: 52.329
Authors: Nitin Shivappa; Marialaura Bonaccio; James R Hebert; Augusto Di Castelnuovo; Simona Costanzo; Emilia Ruggiero; George Pounis; Maria Benedetta Donati; Giovanni de Gaetano; Licia Iacoviello Journal: Nutrition Date: 2018-04-21 Impact factor: 4.008
Authors: Catherine M Phillips; Ling-Wei Chen; Barbara Heude; Jonathan Y Bernard; Nicholas C Harvey; Liesbeth Duijts; Sara M Mensink-Bout; Kinga Polanska; Giulia Mancano; Matthew Suderman; Nitin Shivappa; James R Hébert Journal: Nutrients Date: 2019-08-12 Impact factor: 5.717
Authors: José Carlos Flores; Esther Gracia-Lavedan; Yolanda Benavente; Pilar Amiano; Dora Romaguera; Laura Costas; Claudia Robles; Eva Gonzalez-Barca; Esmeralda de la Banda; Esther Alonso; Marta Aymerich; Elias Campo; Trinidad Dierssen-Sotos; Rafael Marcos-Gragera; Marta María Rodriguez-Suarez; Marta Solans; Eva Gimeno; Paloma Garcia Martin; Nuria Aragones; Nitin Shivappa; James R Hébert; Marina Pollan; Manolis Kogevinas; Silvia de Sanjose; Gemma Castaño-Vinyals; Delphine Casabonne Journal: Nutrients Date: 2019-12-23 Impact factor: 5.717