The association between the dietary inflammatory index and glioma: A case-control study

Azadeh Aminianfar, Farhad Vahid, Mehdi Shayanfar, Sayed Hossein Davoodi, Minoo Mohammad-Shirazi, Nitin Shivappa, Giuve Sharifi, James R. Hebert, Pamela Surkan, Zeinab Faghfoori, Ahmad Esmaillzadeh

Research output: Contribution to journalArticle

Abstract

Background & aims: Dietary inflammatory potential has been associated with several cancers. However, the relationship between the dietary inflammatory index (DII®)and glioma is not clear. The aim of this study was to examine DII in relation to glioma. Methods: In a hospital-based case-control study, we selected 128 newly-diagnosed cases of glioma and 256 controls. Cases were medically confirmed glioma patients, with no history of other cancers. A validated food frequency questionnaire was used to assess diet. DII scores were calculated based on the quantity of dietary components with inflammatory or anti-inflammatory potential. We used conditional logistic regression models to examine the association between the DII and glioma. Result: Study participants were on average 43 years old and predominantly male (58%). After controlling for age, sex and energy intake, individuals in the highest quartile of DII had 87% (95% CI: 1.00–3.47)increased risk of glioma compared to those in the lowest quartile. Additional adjustment for environmental confounders strengthened the relationship; participants with the greatest DII scores had approximately 2.1 times (95% CI: 1.06, 3.83)increased odds of glioma than those with the lowest intake scores. The association was not substantially altered by further adjustment for BMI (2.76; 1.15–6.60). Conclusion: In conclusion, diets with high anti-inflammatory and low inflammatory nutrient contents are recommended to prevent glioma.

Original languageEnglish (US)
JournalClinical Nutrition
DOIs
StatePublished - Jan 1 2019

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Glioma
Case-Control Studies
Anti-Inflammatory Agents
Logistic Models
Diet
Food
Energy Intake
Neoplasms

Keywords

  • Brain tumor
  • Case-control study
  • Dietary inflammatory index
  • Glioma

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Critical Care and Intensive Care Medicine

Cite this

Aminianfar, A., Vahid, F., Shayanfar, M., Davoodi, S. H., Mohammad-Shirazi, M., Shivappa, N., ... Esmaillzadeh, A. (2019). The association between the dietary inflammatory index and glioma: A case-control study. Clinical Nutrition. https://doi.org/10.1016/j.clnu.2019.02.013

The association between the dietary inflammatory index and glioma : A case-control study. / Aminianfar, Azadeh; Vahid, Farhad; Shayanfar, Mehdi; Davoodi, Sayed Hossein; Mohammad-Shirazi, Minoo; Shivappa, Nitin; Sharifi, Giuve; Hebert, James R.; Surkan, Pamela; Faghfoori, Zeinab; Esmaillzadeh, Ahmad.

In: Clinical Nutrition, 01.01.2019.

Research output: Contribution to journalArticle

Aminianfar, A, Vahid, F, Shayanfar, M, Davoodi, SH, Mohammad-Shirazi, M, Shivappa, N, Sharifi, G, Hebert, JR, Surkan, P, Faghfoori, Z & Esmaillzadeh, A 2019, 'The association between the dietary inflammatory index and glioma: A case-control study', Clinical Nutrition. https://doi.org/10.1016/j.clnu.2019.02.013
Aminianfar A, Vahid F, Shayanfar M, Davoodi SH, Mohammad-Shirazi M, Shivappa N et al. The association between the dietary inflammatory index and glioma: A case-control study. Clinical Nutrition. 2019 Jan 1. https://doi.org/10.1016/j.clnu.2019.02.013
Aminianfar, Azadeh ; Vahid, Farhad ; Shayanfar, Mehdi ; Davoodi, Sayed Hossein ; Mohammad-Shirazi, Minoo ; Shivappa, Nitin ; Sharifi, Giuve ; Hebert, James R. ; Surkan, Pamela ; Faghfoori, Zeinab ; Esmaillzadeh, Ahmad. / The association between the dietary inflammatory index and glioma : A case-control study. In: Clinical Nutrition. 2019.
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abstract = "Background & aims: Dietary inflammatory potential has been associated with several cancers. However, the relationship between the dietary inflammatory index (DII{\circledR})and glioma is not clear. The aim of this study was to examine DII in relation to glioma. Methods: In a hospital-based case-control study, we selected 128 newly-diagnosed cases of glioma and 256 controls. Cases were medically confirmed glioma patients, with no history of other cancers. A validated food frequency questionnaire was used to assess diet. DII scores were calculated based on the quantity of dietary components with inflammatory or anti-inflammatory potential. We used conditional logistic regression models to examine the association between the DII and glioma. Result: Study participants were on average 43 years old and predominantly male (58{\%}). After controlling for age, sex and energy intake, individuals in the highest quartile of DII had 87{\%} (95{\%} CI: 1.00–3.47)increased risk of glioma compared to those in the lowest quartile. Additional adjustment for environmental confounders strengthened the relationship; participants with the greatest DII scores had approximately 2.1 times (95{\%} CI: 1.06, 3.83)increased odds of glioma than those with the lowest intake scores. The association was not substantially altered by further adjustment for BMI (2.76; 1.15–6.60). Conclusion: In conclusion, diets with high anti-inflammatory and low inflammatory nutrient contents are recommended to prevent glioma.",
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AU - Shivappa, Nitin

AU - Sharifi, Giuve

AU - Hebert, James R.

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AB - Background & aims: Dietary inflammatory potential has been associated with several cancers. However, the relationship between the dietary inflammatory index (DII®)and glioma is not clear. The aim of this study was to examine DII in relation to glioma. Methods: In a hospital-based case-control study, we selected 128 newly-diagnosed cases of glioma and 256 controls. Cases were medically confirmed glioma patients, with no history of other cancers. A validated food frequency questionnaire was used to assess diet. DII scores were calculated based on the quantity of dietary components with inflammatory or anti-inflammatory potential. We used conditional logistic regression models to examine the association between the DII and glioma. Result: Study participants were on average 43 years old and predominantly male (58%). After controlling for age, sex and energy intake, individuals in the highest quartile of DII had 87% (95% CI: 1.00–3.47)increased risk of glioma compared to those in the lowest quartile. Additional adjustment for environmental confounders strengthened the relationship; participants with the greatest DII scores had approximately 2.1 times (95% CI: 1.06, 3.83)increased odds of glioma than those with the lowest intake scores. The association was not substantially altered by further adjustment for BMI (2.76; 1.15–6.60). Conclusion: In conclusion, diets with high anti-inflammatory and low inflammatory nutrient contents are recommended to prevent glioma.

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