Data_Sheet_1_Analysis of dietary inflammatory potential and mortality in cancer survivors using NHANES data.pdf

BackgroundIn the United States, cancer is a leading cause of mortality, with inflammation playing a crucial role in cancer progression and prognosis. Diet, with its capacity to modulate inflammatory responses, represents a potentially modifiable risk factor in cancer outcomes.
MethodsThis study utilized data from the National Health and Nutrition Examination Survey (NHANES, 1999–2018) to investigate the association between the Dietary Inflammatory Index (DII), which reflects dietary-induced inflammation, and mortality among cancer survivors. A total of 3,011 participants diagnosed with cancer were included, with DII scores derived from dietary recall data. All-cause and cancer-related mortalities served as primary endpoints.
ResultsThe study identified a significant linear positive correlation between higher DII scores and all-cause mortality among cancer survivors. Each unit increase in DII was associated with a 10% higher risk of all-cause mortality (hazard ratio [HR] per 1-unit increase, 1.10; 95% confidence interval [CI], 1.04–1.15). Similarly, a unit increase in DII was associated with a 13% higher risk of cancer-related mortality (HR per 1-unit increase, 1.13; 95% CI, 1.02–1.25). Kaplan–Meier analyses demonstrated higher all-cause mortality rates in individuals with elevated DII scores. Sensitivity analyses confirmed the robustness of these findings.
ConclusionAdoption of an anti-inflammatory diet, characterized by lower DII scores, may improve survival outcomes in cancer survivors. These results emphasize the critical role of dietary interventions in post-cancer care.

研究背景：在美国，癌症是主要致死病因之一，炎症在癌症进展与预后过程中发挥关键作用。饮食可调节炎症应答，因此是癌症转归中潜在可干预的危险因素。
研究方法：本研究利用1999–2018年美国国家健康与营养调查（National Health and Nutrition Examination Survey, NHANES）的数据，探讨反映膳食诱导炎症水平的膳食炎症指数（Dietary Inflammatory Index, DII）与癌症幸存者死亡率之间的关联。本研究共纳入3011名确诊癌症的参与者，其DII评分由膳食回顾数据计算得到。研究以全因死亡率和癌症相关死亡率作为主要终点。
研究结果：本研究发现，癌症幸存者的DII评分升高与全因死亡率之间存在显著的线性正相关。DII评分每升高1个单位，全因死亡率风险升高10%（风险比[hazard ratio, HR]每1单位升高为1.10；95%置信区间[confidence interval, CI]：1.04~1.15）。同样，DII评分每升高1个单位，癌症相关死亡率风险升高13%（HR每1单位升高为1.13；95%CI：1.02~1.25）。Kaplan-Meier分析显示，DII评分升高的个体全因死亡率更高。敏感性分析证实了本研究结果的稳健性。
研究结论：采用以较低DII评分为特征的抗炎膳食，或可改善癌症幸存者的生存转归。本研究结果凸显了膳食干预在癌症后照护中的关键作用。