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Dietary Inflammatory Index and Ovarian Cancer Risk in a New Jersey Case-Control Study
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Sep 23 2017
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Source: Nutrition. 46:78-82
[PDF-506.05 KB]
Details:
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Alternative Title:Nutrition
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Description:Purpose
Diet may influence the development of ovarian cancer. While inflammation has been shown to play an important etiologic role on ovarian carcinogenesis, little is known about the influence of the inflammatory potential of food consumption.
Methods
Data from a case-control study conducted in New Jersey (USA) were used to estimate the relation between a dietary inflammatory index (DII) and the risk of ovarian cancer. The study consisted of 205 cases with incident, histologically confirmed ovarian cancer, and 390 controls identified by random digit dialing, based on CMS (Centers for Medicare and Medicaid Service) lists, and area sampling. Computation of the DII was based on the intake of selected dietary factors assessed by a validated Food Frequency Questionnaire (FFQ). Logistic regression models were fit to estimate odds ratios (ORs) and 95% confidence intervals (CI) adjusted for potential covariates.
Results
Although there was no significant association observed in pre and peri-menopausal women, a significant association was observed between the most pro-inflammatory DII scores and ovarian cancer among post-menopausal women (ORQuartile4vs1=1.89, 95 % CI, 1.02–3.52; Ptrend=0.03).
Conclusion
Our finding suggests that a pro-inflammatory diet may increase ovarian cancer risk among post-menopausal women, and warrants further study to confirm this association.
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Pubmed ID:29290361
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Pubmed Central ID:PMC5752117
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