Association of empirically derived food-based inflammatory potential

Diet may be a modifiable factor in the prevention of breast cancer by modulating inflammation. We used a food-based empirical dietary inflammatory index (FDII) to evaluate the association between FDII and odds of breast cancer in Iranian women. The present study carried out on ۱۵۰ age-matched women with newly diagnosed breast cancer and controls. FDII score was developed according to participants dietary intakes of ۲۷ pre-defined food groups. The odds of breast cancer according to quartiles of FDII score indicated the FDII score was significantly associated with breast cancer risk (OR: ۲.۳۸; ۹۵% CI: ۱.۲۳- ۴.۵۹, P trend =۰.۰۴). After controlling confounders, multivariate logistic regressions remained significant which revealed in participants at the fourth quartile of FDII score chance of breast cancer was ۲.۸ times higher than participants in the first quartile. The results of our study suggested that a more pro-inflammatory diet was associated with increased breast cancer risk.

کلیدواژه ها:

Food-based dietary inflammatory index ، Dietary inflammatory index ، diet ، breast cancer ، cancer