Details

Autor(en) / Beteiligte

• Nagle, C. M.
• Ibiebele, T.
• Shivappa, N.
• Hébert, J. R.
• DeFazio, A.
• Webb, P. M.

Titel

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

Ist Teil von

• European journal of nutrition, 2019-06, Vol.58 (4), p.1747-1756

Ort / Verlag

Berlin/Heidelberg: Springer Berlin Heidelberg

Erscheinungsjahr

2019

Quelle

MEDLINE

Beschreibungen/Notizen

• 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 score Q4 vs.Q1  = 1.31, 95% CI 1.06–1.63, p trend  = 0.014]. Likewise a high EDIP score was associated with an increase in risk of ovarian cancer [OR EDIP score Q4 vs.Q1  = 1.39, 95% confidence interval (CI) 1.12–1.73, p trend  = 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.