病例对照研究分析膳食与炎症危险因素与结直肠癌的关系

In flammatory potential of diet and risks of colorectal cancer:a case-control study

目的：膳食与炎症被认为是结肠癌重要危险因素。本次研究中通过病例对照研究分析膳食炎症指数与结直肠癌发生风险。方法研究包括1225例结肠癌患者，728例直肠癌患者以及医院住院的非肿瘤患者4154例作为对照。膳食炎症指数计算依据一份包括78个项目食物频率问卷表。 Logistic回归分析模型用于鉴定校正后的年龄、性别、教育背景、BM I指数、饮酒、体育活动和结直肠癌家族史的 OR值。结果膳食炎症指数较高的参数为结直肠癌患病高风险因素，膳食炎症指数为连续性变量的 OR值1．13，95％ C I：1．09～1．18；膳食炎症指数为分类变量的 OR值1.55，95％ C I：1.29～1．85。结论根据本次研究结果发现促炎饮食可增加结直肠癌的发病风险。

Objective Diet and inflammation have been suggested to be important risk factors for colorectal cancer （CRC） .In the case‐control study ,we examined the association between the dietary inflammatory index and the risks of CRC .Methods The study included 1 225 colon cancer cases ,728 rectal cancer cases and 4 154 controls hospitalized due to acute non‐neoplastic diseases .The DII was computed based on dietary intake assessed using a vali‐dated seventy‐eight‐item FFQ that included assessment of alcohol intake .Logistic regression models were used to es‐timate the OR adjusted for age ,sex ,education ,BMI ,alcohol drinking ,physical activity and family history of CRC . Results Subjects with higher DII scores （i .e .with a more pro‐inflammatory diet ） had a higher risk of CRC ,with the DII being used both as a continuous variable （OR=1.13 ,95% CI ：1 .09‐1 .18） and as a categorical variable （OR=1.55 ,95% CI ：1 .29‐1 .85） .Conclusions A pro‐inflammatory diet is associated with an increased risk of CRC .