Validation of a Dietary Inflammatory Index (DII) and Association with Risk of Gastric Cancer: a Case-Control Study

Abstract

Background:

Gastric cancer (GC) is the fifth most common malignancy and the second leading cause of cancer-related deaths worldwide. Studies have shown that dietary components and inflammation are implicated in the etiology of GC.

Methods:

We examined the ability of a dietary inflammatory index (DII) to predict the odds of GC in a case-control study conducted from December 2014 to May 2016. The subjects were 82 cases and 95 controls who attended specialized centers in Tabriz, Iran. DII scores were computed from a validated 168-item food frequency questionnaire. Logistic regression models were used to estimate odds ratios (ORs) adjusted for age, sex, body mass index, education, smoking, alcohol, H.pylori infection, physical activity, aspirin/NSAID use and total caloric intake.

Results:

In the fully adjusted model, subjects with a DII score >-1.77 had nearly 3.5 times higher odds of having GC compared with subjects with DII≤-1.77, (ORDII>-1.77≤-1.77=3.39; 95%CI=1.59, 7.22). Also, for every one-unit increase in DII, there was a corresponding increase in hs-C-reactive protein, tumor necrosis factor-alpha, interleukin (IL)-6 and IL-1b: β=0.09, 0.16, 0.16 and 0.10, respectively; and a corresponding decrease in IL-10: β=-0.11.

Conclusion:

Subjects who consumed a more pro-inflammatory diet were at increased odds of GC compared to those who consumed a more anti-inflammatory diet.