Association between dietary inflammatory index and Hodgkin's lymphoma in an Italian case-control study

Nitin Shivappa, James R Hébert, Martina Taborelli, Antonella Zucchetto, Maurizio Montella, Massimo Libra, Carlo La Vecchia, Diego Serraino, Jerry Polesel

Research output: Contribution to journalArticle

Abstract

OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL.

METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII®) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption.

RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95% confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates.

CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.

Original languageEnglish
Pages (from-to)43-48
Number of pages6
JournalNutrition International
Volume53
DOIs
Publication statusPublished - 2018

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Hodgkin Disease
Case-Control Studies
Tobacco Use
Diet
Logistic Models
Odds Ratio
Energy Intake
Alcohol Drinking
Body Mass Index
Confidence Intervals
Inflammation
Education
Food

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Association between dietary inflammatory index and Hodgkin's lymphoma in an Italian case-control study. / Shivappa, Nitin; Hébert, James R; Taborelli, Martina; Zucchetto, Antonella; Montella, Maurizio; Libra, Massimo; La Vecchia, Carlo; Serraino, Diego; Polesel, Jerry.

In: Nutrition International, Vol. 53, 2018, p. 43-48.

Research output: Contribution to journalArticle

Shivappa, N, Hébert, JR, Taborelli, M, Zucchetto, A, Montella, M, Libra, M, La Vecchia, C, Serraino, D & Polesel, J 2018, 'Association between dietary inflammatory index and Hodgkin's lymphoma in an Italian case-control study', Nutrition International, vol. 53, pp. 43-48. https://doi.org/10.1016/j.nut.2018.01.005
Shivappa, Nitin ; Hébert, James R ; Taborelli, Martina ; Zucchetto, Antonella ; Montella, Maurizio ; Libra, Massimo ; La Vecchia, Carlo ; Serraino, Diego ; Polesel, Jerry. / Association between dietary inflammatory index and Hodgkin's lymphoma in an Italian case-control study. In: Nutrition International. 2018 ; Vol. 53. pp. 43-48.
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abstract = "OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL.METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII{\circledR}) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption.RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95{\%} confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates.CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.",
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AU - Shivappa, Nitin

AU - Hébert, James R

AU - Taborelli, Martina

AU - Zucchetto, Antonella

AU - Montella, Maurizio

AU - Libra, Massimo

AU - La Vecchia, Carlo

AU - Serraino, Diego

AU - Polesel, Jerry

N1 - Copyright © 2018 Elsevier Inc. All rights reserved.

PY - 2018

Y1 - 2018

N2 - OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL.METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII®) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption.RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95% confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates.CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.

AB - OBJECTIVES: The components of a diet can modulate inflammation and may have an effect on the development of Hodgkin's lymphoma (HL). Little is known about the inflammatory potential of diet in relation to HL.METHODS: Data from an Italian multicenter case-control study that was conducted between 1992 and 2008 were used to estimate the relation between a dietary inflammatory index (DII®) and the risk of HL. The data included 179 cases with incident, histologically confirmed HL and 186 control cases who were hospitalized for acute non-neoplastic diseases. The DII was computed on the basis of a validated, 78-item, food-frequency questionnaire. Logistic regression models were used to estimate odds ratios that were adjusted for age, sex, total energy intake, center, body mass index, years of education, tobacco use, and alcohol consumption.RESULTS: No significant association was observed between an increasing DII and the risk of HL when used either as a continuous or categorical variable. The multivariate odds ratio for the highest versus the lowest DII tertile was 1.20 (95% confidence interval: 0.71-2.04). Similarly, no positive association was observed when analyses were carried out by different strata of selected covariates.CONCLUSIONS: These results do not support the hypothesis that the inflammatory potential of a diet plays a major role in the development of HL.

U2 - 10.1016/j.nut.2018.01.005

DO - 10.1016/j.nut.2018.01.005

M3 - Article

VL - 53

SP - 43

EP - 48

JO - Nutrition International

JF - Nutrition International

SN - 0899-9007

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