Prospective study of the dietary inflammatory index and risk of breast cancer in postmenopausal women

Nitin Shivappa; Cindy K. Blair; Anna E. Prizment; David R. Jacobs; James R. Hébert

doi:10.1002/mnfr.201600592

Prospective study of the dietary inflammatory index and risk of breast cancer in postmenopausal women

Nitin Shivappa, Cindy K. Blair, Anna E. Prizment, David R. Jacobs, James R. Hébert

Epidemiology & Community Health

Research output: Contribution to journal › Article › peer-review

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Abstract

Scope: Diet in relation to breast cancer etiology has been studied widely, but results have remained inconsistent. Various dietary components including fruits, vegetables, and meat have been implicated through their effects on inflammation. Using data from the Iowa Women's Health Study we examine prospectively the association between the dietary inflammatory index (DII) and breast cancer incidence. Methods and results: DII scores were computed based on baseline dietary intake assessed by a validated 121-item food frequency questionnaire in a cohort of 34 700 women, aged 55–69 years at recruitment in 1986 and followed for incident breast cancer. During the 25-year follow-up period (1986–2011), 2910 incident breast cancer cases were identified. We used Cox proportional hazards regression to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (CI). We found positive associations between DII scores and breast cancer risk (HR for DII_tertiles: T₃ vs T₁ = 1.11; 95% CI: 1.00, 1.22), with stronger associations in obese women (HR for DII_continuous: 1.05 per unit increase in DII; 95% CI: 1.02, 1.12; HR for DII_tertiles: T₃ vs T₁ = 1.35; 95% CI: 1.10, 1.66, p-value for interaction = 0.02). Conclusion: A proinflammatory diet, as indicated by higher DII scores, appears to increase the risk of developing breast cancer, especially in obese postmenopausal women.

Original language	English (US)
Article number	1600592
Journal	Molecular Nutrition and Food Research
Volume	61
Issue number	5
DOIs	https://doi.org/10.1002/mnfr.201600592
State	Published - May 2017

Bibliographical note

Funding Information:
This study was supported by National Cancer Institute grant R01 CA39742. A.E.P. was supported by the National Center for Advancing Translational Sciences of the National Institutes of Health Award Number UL1TR000114. N.S. and J.R.H. were supported by grant number R44DK103377 from the United States National Institute of Diabetes and Digestive and Kidney Diseases. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health. The authors’ contributions were as follows: C.K.B., A.E.P., and D.R.J. designed and conducted the study, C.K.B. created the data set for analyses, N.S. calculated DII and conducted all analyses and wrote the first draft of the manuscript, J.R.H., C.K.B., A.E.P., and D.R.J. provided suggestions and revised the manuscript. All authors approved the final version of the manuscript. J.R.H. owns controlling interest in Connecting Health Innovations LLC (CHI), a company planning to license the right to his invention of the dietary inflammatory index (DII) from the University of South Carolina in order to develop computer and smart phone applications for patient counseling and dietary intervention in clinical settings. N.S. is an employee of CHI. D.R.J. is a consultant to the California Walnut Commission.

Publisher Copyright:
© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

Keywords

Breast cancer
Cohort
Diet
Inflammation
Iowa

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1002/mnfr.201600592

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5415414

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title = "Prospective study of the dietary inflammatory index and risk of breast cancer in postmenopausal women",

abstract = "Scope: Diet in relation to breast cancer etiology has been studied widely, but results have remained inconsistent. Various dietary components including fruits, vegetables, and meat have been implicated through their effects on inflammation. Using data from the Iowa Women's Health Study we examine prospectively the association between the dietary inflammatory index (DII) and breast cancer incidence. Methods and results: DII scores were computed based on baseline dietary intake assessed by a validated 121-item food frequency questionnaire in a cohort of 34 700 women, aged 55–69 years at recruitment in 1986 and followed for incident breast cancer. During the 25-year follow-up period (1986–2011), 2910 incident breast cancer cases were identified. We used Cox proportional hazards regression to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (CI). We found positive associations between DII scores and breast cancer risk (HR for DIItertiles: T3 vs T1 = 1.11; 95% CI: 1.00, 1.22), with stronger associations in obese women (HR for DIIcontinuous: 1.05 per unit increase in DII; 95% CI: 1.02, 1.12; HR for DIItertiles: T3 vs T1 = 1.35; 95% CI: 1.10, 1.66, p-value for interaction = 0.02). Conclusion: A proinflammatory diet, as indicated by higher DII scores, appears to increase the risk of developing breast cancer, especially in obese postmenopausal women.",

keywords = "Breast cancer, Cohort, Diet, Inflammation, Iowa",

author = "Nitin Shivappa and Blair, {Cindy K.} and Prizment, {Anna E.} and Jacobs, {David R.} and H{\'e}bert, {James R.}",

note = "Funding Information: This study was supported by National Cancer Institute grant R01 CA39742. A.E.P. was supported by the National Center for Advancing Translational Sciences of the National Institutes of Health Award Number UL1TR000114. N.S. and J.R.H. were supported by grant number R44DK103377 from the United States National Institute of Diabetes and Digestive and Kidney Diseases. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health. The authors{\textquoteright} contributions were as follows: C.K.B., A.E.P., and D.R.J. designed and conducted the study, C.K.B. created the data set for analyses, N.S. calculated DII and conducted all analyses and wrote the first draft of the manuscript, J.R.H., C.K.B., A.E.P., and D.R.J. provided suggestions and revised the manuscript. All authors approved the final version of the manuscript. J.R.H. owns controlling interest in Connecting Health Innovations LLC (CHI), a company planning to license the right to his invention of the dietary inflammatory index (DII) from the University of South Carolina in order to develop computer and smart phone applications for patient counseling and dietary intervention in clinical settings. N.S. is an employee of CHI. D.R.J. is a consultant to the California Walnut Commission. Publisher Copyright: {\textcopyright} 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim",

year = "2017",

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doi = "10.1002/mnfr.201600592",

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T1 - Prospective study of the dietary inflammatory index and risk of breast cancer in postmenopausal women

AU - Shivappa, Nitin

AU - Blair, Cindy K.

AU - Prizment, Anna E.

AU - Jacobs, David R.

AU - Hébert, James R.

N1 - Funding Information: This study was supported by National Cancer Institute grant R01 CA39742. A.E.P. was supported by the National Center for Advancing Translational Sciences of the National Institutes of Health Award Number UL1TR000114. N.S. and J.R.H. were supported by grant number R44DK103377 from the United States National Institute of Diabetes and Digestive and Kidney Diseases. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health. The authors’ contributions were as follows: C.K.B., A.E.P., and D.R.J. designed and conducted the study, C.K.B. created the data set for analyses, N.S. calculated DII and conducted all analyses and wrote the first draft of the manuscript, J.R.H., C.K.B., A.E.P., and D.R.J. provided suggestions and revised the manuscript. All authors approved the final version of the manuscript. J.R.H. owns controlling interest in Connecting Health Innovations LLC (CHI), a company planning to license the right to his invention of the dietary inflammatory index (DII) from the University of South Carolina in order to develop computer and smart phone applications for patient counseling and dietary intervention in clinical settings. N.S. is an employee of CHI. D.R.J. is a consultant to the California Walnut Commission. Publisher Copyright: © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

PY - 2017/5

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N2 - Scope: Diet in relation to breast cancer etiology has been studied widely, but results have remained inconsistent. Various dietary components including fruits, vegetables, and meat have been implicated through their effects on inflammation. Using data from the Iowa Women's Health Study we examine prospectively the association between the dietary inflammatory index (DII) and breast cancer incidence. Methods and results: DII scores were computed based on baseline dietary intake assessed by a validated 121-item food frequency questionnaire in a cohort of 34 700 women, aged 55–69 years at recruitment in 1986 and followed for incident breast cancer. During the 25-year follow-up period (1986–2011), 2910 incident breast cancer cases were identified. We used Cox proportional hazards regression to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (CI). We found positive associations between DII scores and breast cancer risk (HR for DIItertiles: T3 vs T1 = 1.11; 95% CI: 1.00, 1.22), with stronger associations in obese women (HR for DIIcontinuous: 1.05 per unit increase in DII; 95% CI: 1.02, 1.12; HR for DIItertiles: T3 vs T1 = 1.35; 95% CI: 1.10, 1.66, p-value for interaction = 0.02). Conclusion: A proinflammatory diet, as indicated by higher DII scores, appears to increase the risk of developing breast cancer, especially in obese postmenopausal women.

AB - Scope: Diet in relation to breast cancer etiology has been studied widely, but results have remained inconsistent. Various dietary components including fruits, vegetables, and meat have been implicated through their effects on inflammation. Using data from the Iowa Women's Health Study we examine prospectively the association between the dietary inflammatory index (DII) and breast cancer incidence. Methods and results: DII scores were computed based on baseline dietary intake assessed by a validated 121-item food frequency questionnaire in a cohort of 34 700 women, aged 55–69 years at recruitment in 1986 and followed for incident breast cancer. During the 25-year follow-up period (1986–2011), 2910 incident breast cancer cases were identified. We used Cox proportional hazards regression to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (CI). We found positive associations between DII scores and breast cancer risk (HR for DIItertiles: T3 vs T1 = 1.11; 95% CI: 1.00, 1.22), with stronger associations in obese women (HR for DIIcontinuous: 1.05 per unit increase in DII; 95% CI: 1.02, 1.12; HR for DIItertiles: T3 vs T1 = 1.35; 95% CI: 1.10, 1.66, p-value for interaction = 0.02). Conclusion: A proinflammatory diet, as indicated by higher DII scores, appears to increase the risk of developing breast cancer, especially in obese postmenopausal women.

KW - Breast cancer

KW - Cohort

KW - Diet

KW - Inflammation

KW - Iowa

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ER -

Prospective study of the dietary inflammatory index and risk of breast cancer in postmenopausal women

Abstract

Bibliographical note

Keywords

UN SDGs

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