膳食炎症指数与上消化道肿瘤风险关系的Meta分析
Meta-analysis of the Relationship between Dietary Inflammatory Index and Upper Gastrointestinal Cancer Risks
背景?膳食炎症指数（ dietary inflammatory index，DII）作为描述膳食炎症潜力的新指标，目前已广泛应用于到慢性病相关研究中。目的?本研究评估DII与上消化道肿瘤（upper gastrointestinal cancers, UGIC）发生风险之间的相关性。方法?系统检索英文数据库（PubMed、Web of Science、Embase、Cochrane Library）和中文数据库（万方数据库、中国知网、维普数据库），纳入了2015年至2022年间公开发表的探索膳食炎症评分与UGIC风险相关性的观察性研究。采用RevMan 5.4.1软件进行Meta分析，汇总比值比（ odds ratio，OR）及95%置信区间（confidence intervals，CI），同时根据研究地域、肿瘤部位、病理分型、性别、幽门螺杆菌感染状态等进行亚组分析。结果?本研究共纳入11 项病例对照研究，包括 9015名研究对象。Meta分析结果显示，在分类DII之中，相比于最低DII类别个体，最高DII类别个体UGIC风险增加（OR= 1. 81，95% CI: 1. 65～1. 97）。在不同肿瘤类型中，食管癌风险增加最高（OR= 2.20，95% CI: 1.69～ 2. 86），交界性癌次之（OR= 2.04，95% CI: 1. 24～3. 36），胃癌风险显著增加（OR= 1. 95，95% CI: 1.42～2.67）。其中，食管鳞癌风险（OR= 2. 68，95% CI: 1. 74～4.13）较食管腺癌（OR=2.59，95% CI: 1. 44～4.69）增加明显。在连续DII中，DII每增加1个单位，UGIC风险增加53%（OR=1.53，95% CI: 1. 25～1.88）。在亚组分析中，女性（OR=2.61，95% CI: 1. 79～3.79）比男性（OR=1.27，95% CI: 0.89～1.83）风险增加更明显。结论?高DII评分膳食可能会增加UGIC的患病风险，尤其在食管癌及女性群体中更明显。
Background?As a new indicator to describe the potential risk of dietary inflammation, the dietary inflammatory index (DII) has been widely used in the study of chronic diseases. Objective?To evaluate the correlation between DII and the risk of upper gastrointestinal cancers (UGIC). Methods?The databases of PubMed, Web of Science, Embase, Cochrane Library, Wanfang Data, CNKI, VIP Database were systematically retrieved, and observational studies published between 2015 and 2022 exploring the correlation between dietary inflammation score and UGIC risk were included. RevMan 5.4.1 software was used for meta-analysis, pooling odds ratio (OR) and confidence intervals (CI), and subgroup analysis was performed according to the study area, tumor site, pathological classification, sex, Helicobacter pylori infection status, etc. Results?A total of 11 case-control studies, including 9015 participants, were included in this study. Meta-analysis results showed that among the classified DII, the highest DII category individuals had an increased risk of UGIC compared with individuals in the lowest DII category (OR=1. 8195% CI: 1. 651. 97). Among different tumor types, the risk of esophageal cancer increased the highest (OR= 2.20, 95% CI: 1.69~ 2. 86), followed by Gastroesophageal junctional adenocarcinoma (OR= 2.04, 95% CI: 1. 24~3. 36), the risk of gastric cancer is significantly increased (OR=1. 9595% CI: 1.422.67. Among them, the risk of esophageal squamous cell carcinoma (OR=2. 68, 95% CI: 1. 74~4.13) increased significantly compared with esophageal adenocarcinoma (OR=2.59, 95% CI: 1. 44~4.69). In continuous DII, the risk of UGIC increased by 53% for each additional unit of DII (OR=1.53, 95% CI: 1. 25~1.88). In subgroup analysis, the increased risk in men (OR=1.27, 95% CI: 0.89~1.83) may be higher than in women (OR=2.61, 95% CI: 1. 79~3.79). Conclusion?A diet with higher DII scores may increase the risk of UGIC, especially in esophageal cancer and women.
翟蕾蕾、姚萍、赵书鹏
肿瘤学医学研究方法
膳食炎症指数上消化道肿瘤炎性饮食Meta分析
翟蕾蕾,姚萍,赵书鹏.膳食炎症指数与上消化道肿瘤风险关系的Meta分析[EB/OL].(2022-12-23)[2025-05-22].https://chinaxiv.org/abs/202212.00164.点此复制
评论