{"title":"Association Between Dietary Inflammatory Potential and Liver Cancer Risk: A Systematic Review and Dose-Response Meta-Analysis.","authors":"Kun Yang, Xiaoru Song, Cheng Cheng, Qianqian Shi, Xiaoyu Li, Jinzhao Long, Haiyan Yang, Shuaiyin Chen","doi":"10.1080/01635581.2025.2471619","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>To investigate the dose-response association between dietary inflammatory potential and the risk of liver cancer.</p><p><strong>Methods: </strong>A systematic search was conducted across Medline (National Library of Medicine using PubMed as the search engine) and Web of Science and Embase databases published until January 9, 2024. Dietary inflammatory potential was expressed using a combination of dietary inflammatory index (DII) and empirical dietary inflammatory pattern (EDIP). The summary relative risks (RRs) and 95% confidence intervals (CIs) were calculated to evaluate the association between dietary inflammatory potential and liver cancer risk. Restricted cubic splines were used to explore the potential dose-response relationship between the DII and liver cancer risk.</p><p><strong>Results: </strong>Seven articles were included, which involved 352,660 participants. The summary RR of liver cancer risk was 1.99 (95%CI:1.47-2.70) for the highest dietary inflammatory potential compared with the lowest dietary inflammatory potential. For higher dietary inflammatory potential compared with lower higher dietary inflammatory potential, the summary RR was 1.73 (95%CI:1.30-2.30). Each 1-unit increment of the DII score was associated with an increased risk of 23% for liver cancer (RR: 1.23, 95%CI:1.09-1.39). Dose-response analysis showed that, following a slight increase risk within baseline DII score, the risk of liver cancer increased in a nearly linear manner as the DII score progressed from the less proinflammatory threshold to the more proinflammatory threshold (<i>p</i> = 0.042 for nonlinearity).</p><p><strong>Conclusion: </strong>High dietary inflammatory potential increases the risk of liver cancer. Ultra-processed foods have flooded the food marketplace and are nearly universally proinflammatory. Therefore, avoiding ultra-processed foods may help reduce the risk of liver cancer. A pressing need to reform the current food policy and subsidies clearly exists.</p>","PeriodicalId":54701,"journal":{"name":"Nutrition and Cancer-An International Journal","volume":" ","pages":"1-11"},"PeriodicalIF":2.0000,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition and Cancer-An International Journal","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1080/01635581.2025.2471619","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
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Abstract
Objective: To investigate the dose-response association between dietary inflammatory potential and the risk of liver cancer.
Methods: A systematic search was conducted across Medline (National Library of Medicine using PubMed as the search engine) and Web of Science and Embase databases published until January 9, 2024. Dietary inflammatory potential was expressed using a combination of dietary inflammatory index (DII) and empirical dietary inflammatory pattern (EDIP). The summary relative risks (RRs) and 95% confidence intervals (CIs) were calculated to evaluate the association between dietary inflammatory potential and liver cancer risk. Restricted cubic splines were used to explore the potential dose-response relationship between the DII and liver cancer risk.
Results: Seven articles were included, which involved 352,660 participants. The summary RR of liver cancer risk was 1.99 (95%CI:1.47-2.70) for the highest dietary inflammatory potential compared with the lowest dietary inflammatory potential. For higher dietary inflammatory potential compared with lower higher dietary inflammatory potential, the summary RR was 1.73 (95%CI:1.30-2.30). Each 1-unit increment of the DII score was associated with an increased risk of 23% for liver cancer (RR: 1.23, 95%CI:1.09-1.39). Dose-response analysis showed that, following a slight increase risk within baseline DII score, the risk of liver cancer increased in a nearly linear manner as the DII score progressed from the less proinflammatory threshold to the more proinflammatory threshold (p = 0.042 for nonlinearity).
Conclusion: High dietary inflammatory potential increases the risk of liver cancer. Ultra-processed foods have flooded the food marketplace and are nearly universally proinflammatory. Therefore, avoiding ultra-processed foods may help reduce the risk of liver cancer. A pressing need to reform the current food policy and subsidies clearly exists.
期刊介绍：
This timely publication reports and reviews current findings on the effects of nutrition on the etiology, therapy, and prevention of cancer. Etiological issues include clinical and experimental research in nutrition, carcinogenesis, epidemiology, biochemistry, and molecular biology. Coverage of therapy focuses on research in clinical nutrition and oncology, dietetics, and bioengineering. Prevention approaches include public health recommendations, preventative medicine, behavior modification, education, functional foods, and agricultural and food production policies.
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