C. Nagle, T. Ibiebele, N. Shivappa, J. Hébert, A. deFazio, P. Webb
European Journal of Nutrition, 2018
PurposeInflammation 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.MethodsData 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.ResultsA high DII score, reflecting a more pro-inflammatory diet, was associated with a modest increased risk of ovarian cancer [odds ratio (OR) DII scoreQ4 vs.Q1 = 1.31, 95% CI 1.06–1.63, ptrend = 0.014]. Likewise a high EDIP score was associated with an increase in risk of ovarian cancer [OR EDIP scoreQ4 vs.Q1 = 1.39, 95% confidence interval (CI) 1.12–1.73, ptrend = 0.002]. We found no association between DII or EDIP score and overall or ovarian cancer-specific survival.ConclusionIn conclusion, our results suggest that a pro-inflammatory diet modestly increases the risk of developing ovarian cancer.
Cited by 6 publications.
Field of study: Medicine