Association of Empirically Derived Food-Based Inflammatory Potential of the Diet and Breast Cancer: A Hospital-Based Case-Control Study

Mahtab Ghanbari,Hossein Shahinfar,Hossein Imani,Maryam Safabakhsh,Sakineh Shab-Bidar

doi:10.1016/j.clbc.2021.12.010

Mahtab Ghanbari, Hossein Shahinfar + Show 3 more

Open Access

https://doi.org/10.1016/j.clbc.2021.12.010

Copy DOI

Abstract

BackgroundDiet may be a modifiable factor in the prevention of breast cancer (BC) 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. MethodsThe present case-control study carried out on 150 age-matched women with newly diagnosed breast cancer and controls. Data for dietary intake and anthropometric measures were collected. FDII score was developed according to participants dietary intakes of 27 pre-defined food groups. Multivariate odds ratios (OR) with 95% confidence intervals (CI) were used to investigate the association of empirically derived food-based inflammatory potential of the diet and breast cancer. ResultsThe odds ratios of BC according to quartiles of FDII score by multivariate logistic regression models indicated the FDII score was significantly associated with BC risk (OR: 2.38; 95% CI: 1.23-4.59, Ptrend = .04). After controlling confounders, multivariate logistic regressions remained significant which revealed in participants at the fourth quartile of FDII score chance of breast cancer was 2.8 times higher than participants in the first quartile. ConclusionsThe results of our study suggested that more pro-inflammatory diet (higher FDII scores) was associated with increased BC risk. These findings suggest that developing an effective dietary modification based on FDII may reduce risk of BC.

Highlights

Cancer is the main reason of death and the most important cause for the decline in life expectancy in all countries of the world [1]
The results of our study suggested that more pro-inflammatory diets are associated with increased breast cancer risk
These findings suggest that developing an effective dietary modification based on food-based empirical dietary inflammatory index (FDII) may reduce risk of breast cancer

Summary

Introduction

Cancer is the main reason of death and the most important cause for the decline in life expectancy in all countries of the world [1]. The association between inflammation and breast cancer risk has been reported in several studies. On the other hand, according to the available evidence, diet has a potential to modulate inflammation and serum levels of inflammatory cytokines [9,10,11,12]. To assessment the inflammatory potential of the diet, dietary inflammatory index (DII) based on nutrients has been established [13]. Tabung et al created a food-based empirically derived dietary inflammatory index (FDII) [14]. Diet may be a modifiable factor in the prevention of breast cancer (BC) 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

Methods

Results

Conclusion