Dietary inflammatory index and risk of epithelial ovarian cancer in African American women |
| |
| Authors: | Lauren C. Peres Elisa V. Bandera Bo Qin Kristin A. Guertin Nitin Shivappa James R. Hebert Sarah E. Abbott Anthony J. Alberg Jill Barnholtz‐Sloan Melissa Bondy Michele L. Cote Ellen Funkhouser Patricia G. Moorman Edward S. Peters Ann G. Schwartz Paul D. Terry Fabian Camacho Frances Wang Joellen M. Schildkraut |
| |
| Affiliation: | 1. Department of Public Health Sciences, University of Virginia, Charlottesville, VA;2. Department of Population Science, Rutgers Cancer Institute of New Jersey, New Brunswick, NJ;3. Cancer Prevention and Control Program, University of South Carolina, Columbia, SC;4. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC;5. Hollings Cancer Center and Department of Public Health Sciences, Medical University of South Carolina, Charleston, SC;6. Case Comprehensive Cancer Center, Case Western Reserve University School of Medicine, Cleveland, OH;7. Cancer Prevention and Population Sciences Program, Baylor College of Medicine, Houston, TX;8. Department of Oncology and the Karmanos Cancer Institute Population Studies and Disparities Research Program, Wayne State University School of Medicine, Detroit, MI;9. Division of Preventive Medicine, University of Alabama at Birmingham, Birmingham, AL;10. Department of Community and Family Medicine, Duke University Medical Center, Durham, NC;11. Department of Epidemiology, Louisiana State University Health Sciences Center School of Public Health, New Orleans, LA;12. Department of Medicine, University of Tennessee Graduate School of Medicine, Knoxville, TN |
| |
| Abstract: | Chronic inflammation has been implicated in the development of epithelial ovarian cancer (EOC); yet the contribution of inflammatory foods and nutrients to EOC risk has been understudied. We investigated the association between the dietary inflammatory index (DII), a novel literature‐derived tool to assess the inflammatory potential of one's diet, and EOC risk in African American (AA) women in the African American Cancer Epidemiology Study, the largest population‐based case–control study of EOC in AA women to date. The energy‐adjusted DII (E‐DII) was computed per 1,000 kilocalories from dietary intake data collected through a food frequency questionnaire, which measured usual dietary intake in the year prior to diagnosis for cases or interview for controls. Adjusted odds ratios (OR) and 95% confidence intervals (CI) were estimated using multivariable logistic regression for the association between the E‐DII and EOC risk. 493 cases and 662 controls were included in the analyses. We observed a 10% increase in EOC risk per a one‐unit change in the E‐DII (OR = 1.10, 95% CI = 1.03–1.17). Similarly, women consuming the most pro‐inflammatory diet had a statistically significant increased EOC risk in comparison to the most anti‐inflammatory diet (ORQuartile4/Quartile1 = 1.72; 95% CI = 1.18–2.51). We also observed effect modification by age (p < 0.05), where a strong, significant association between the E‐DII and EOC risk was observed among women older than 60 years, but no association was observed in women aged 60 years or younger. Our findings suggest that a more pro‐inflammatory diet was associated with an increased EOC risk, especially among women older than 60 years. |
| |
| Keywords: | ovarian cancer African American dietary inflammatory index inflammation diet |
|
|
