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The association between the inflammatory potential of diet and risk of developing, and survival following, a diagnosis of ovarian cancer

Author:
Nagle, C. M., Ibiebele, T., Shivappa, N., Hébert, J. R., DeFazio, A., Webb, P. M.
Source:
European journal of nutrition 2019 v.58 no.4 pp. 1747-1756
ISSN:
1436-6207
Subject:
carcinogenesis, confidence interval, food frequency questionnaires, inflammation, nutrition risk assessment, odds ratio, ovarian neoplasms, regression analysis
Abstract:
PURPOSE: Inflammation has been implicated in ovarian carcinogenesis. This study evaluated two dietary indices: the Dietary Inflammatory Index (DII®) and the Empirical Dietary Inflammatory Pattern (EDIP), in relation to risk of developing, and survival following, a diagnosis of ovarian cancer. METHODS: Data came from the Australian Ovarian Cancer Study (1375 cases, 1415 population controls). DII and EDIP scores were computed from dietary information obtained using a semiquantitative food-frequency questionnaire. Logistic regression was used to assess the association between DII and EDIP scores and risk of ovarian cancer and proportional hazards models were used for survival analysis. RESULTS: A high DII score, reflecting a more pro-inflammatory diet, was associated with a modest increased risk of ovarian cancer [odds ratio (OR) DII scoreQ₄ ᵥₛ.Q₁ = 1.31, 95% CI 1.06–1.63, pₜᵣₑₙd = 0.014]. Likewise a high EDIP score was associated with an increase in risk of ovarian cancer [OR EDIP scoreQ₄ ᵥₛ.Q₁ = 1.39, 95% confidence interval (CI) 1.12–1.73, pₜᵣₑₙd = 0.002]. We found no association between DII or EDIP score and overall or ovarian cancer-specific survival. CONCLUSION: In conclusion, our results suggest that a pro-inflammatory diet modestly increases the risk of developing ovarian cancer.
Agid:
6467905