The Dietary Inflammatory Index and Chronic Lymphocytic Leukaemia in the MCC Spain Study - PubMed (original) (raw)
Multicenter Study
doi: 10.3390/nu12010048.
Esther Gracia-Lavedan 1 2 3, Yolanda Benavente 2 4, Pilar Amiano 2 5, Dora Romaguera 3 6 7, Laura Costas 4, Claudia Robles 8, Eva Gonzalez-Barca 9, Esmeralda de la Banda 10, Esther Alonso 10, Marta Aymerich 11, Elias Campo 11 12, Trinidad Dierssen-Sotos 2 13, Rafael Marcos-Gragera 2 14 15, Marta María Rodriguez-Suarez 16 17 18, Marta Solans 2 14 15, Eva Gimeno 19, Paloma Garcia Martin 20, Nuria Aragones 2 21, Nitin Shivappa 22 23 24, James R Hébert 22 23 24, Marina Pollan 2 25, Manolis Kogevinas 1 2 3 26, Silvia de Sanjose 2 4 27, Gemma Castaño-Vinyals 1 2 3 26, Delphine Casabonne 2 4
Affiliations
- PMID: 31878004
- PMCID: PMC7019557
- DOI: 10.3390/nu12010048
Multicenter Study
The Dietary Inflammatory Index and Chronic Lymphocytic Leukaemia in the MCC Spain Study
José Carlos Flores et al. Nutrients. 2019.
Abstract
Chronic inflammation plays a role in the development of chronic lymphocytic leukaemia (CLL), and diet might modulate chronic inflammation. This study aims to evaluate the association between the dietary inflammatory index (DII®) and CLL. A total of 366 CLL cases and 1643 controls of the Spanish multicase-control (MCC) Spain study were included. The inflammatory potential of the diet was assessed using the energy-adjusted dietary inflammatory index (E-DII) based on 30 items from a validated semi-quantitative food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were estimated using logistic regression models controlling for potential confounders. Overall, a modest, non-statistically significant, positive association was observed between CLL and E-DII scores (OR for a one-unit increase in E-DII: 1.05 (CI 95%: 0.99, 1.12), _p_-value = 0.09 and by tertiles: ORT2vsT1: 1.20 (CI 95%: 0.90, 1.59); OR T3vsT1: 1.21 (CI 95%: 0.90, 1.62), p trend = 0.21). These results were independent from disease severity (_p-_het: 0.70), time from diagnosis (_p-_het: 0.67) and CLL treatment received (_p-_het: 0.56). No interactions were detected. In conclusion, the consumption of a diet with high pro-inflammatory components was not significantly associated with CLL. Changes towards a more pro-inflammatory dietary pattern in younger generations not included here warrant future research.
Keywords: MCC Spain study; cancer; case-control study; chronic lymphocytic leukaemia; dietary inflammatory index; nutrition.
Conflict of interest statement
J.R.H. owns a controlling interest in Connecting Health Innovations LLC (CHI), a company that has licensed the right to his invention of the dietary inflammatory index (DII®) from the University of South Carolina in order to develop computer and smartphone applications for patient counselling and dietary intervention in clinical settings. Nitin Shivappa is an employee of CHI. The subject matter of this paper will not have any direct bearing on that work, nor has that activity exerted any influence on this project. The authors have no other potential competing interesta to disclose.
Figures
Figure 1
Flow chart of the population of the study.
Figure 2
Generalised additive model of the association between E-DII and CLL (p = 0.18). Blue line: Spline; Dotted lines: 95% confidence interval. X-axis: E-DII
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