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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Asian Pacific Journal of Cancer Prevention
- نوع مقاله: Journal Article
- کلمات کلیدی: Inflammation,Gastric cancer,Dietary Inflammatory Index (DII),Inflammatory Factors,Validation of DII
- چکیده:
- چکیده انگلیسی: Background: Gastric cancer (GC) is the fifth most common malignancy and the second leading cause of cancerrelated
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 casecontrol
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.- انتشار مقاله: 13-03-1396
- نویسندگان: Farhad Vahid,Nitin Shivappa,Zeinab Faghfoori,Adeleh Khodabakhshi,Farid Zayeri,James R Hebert,Sayed Hossein Davoodi
- مشاهده