{"title":"饮食炎症潜势与肝癌风险之间的关系：一项系统评价和剂量反应荟萃分析。","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":"433-443"},"PeriodicalIF":2.0000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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\":\"433-443\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2025-01-01\",\"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\":\"2025/2/26 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","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":"2025/2/26 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
摘要
目的：探讨饮食炎症潜势与肝癌发病风险的剂量-反应关系。方法：通过Medline（国家医学图书馆，使用PubMed作为搜索引擎）和Web of Science和Embase数据库进行系统检索，检索时间截止到2024年1月9日。采用饮食炎症指数（DII）和经验饮食炎症模式（EDIP）的组合来表达饮食炎症潜能。计算总相对危险度（rr）和95%置信区间（ci），以评估饮食炎症潜力与肝癌风险之间的关系。限制三次样条用于探讨DII与肝癌风险之间潜在的剂量-反应关系。结果：纳入7篇文章，涉及352,660名受试者。与最低饮食炎症潜能组相比，最高饮食炎症潜能组与最低饮食炎症潜能组肝癌风险的总RR为1.99 （95%CI:1.47-2.70）。较高的饮食炎症电位与较低的饮食炎症电位相比，总RR为1.73 （95%CI:1.30-2.30）。DII评分每增加1个单位与肝癌风险增加23%相关（RR: 1.23, 95%CI:1.09-1.39）。剂量-反应分析显示，在基线DII评分范围内，随着DII评分从低促炎阈值到高促炎阈值的进展，肝癌风险几乎呈线性增加（非线性p = 0.042）。结论：高炎性饮食可增加肝癌发病风险。超加工食品充斥着食品市场，几乎普遍具有促炎作用。因此，避免超加工食品可能有助于降低患肝癌的风险。改革目前的食品政策和补贴显然是迫切需要的。
Association Between Dietary Inflammatory Potential and Liver Cancer Risk: A Systematic Review and Dose-Response Meta-Analysis.
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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