Nitin Shivappa|James R. Hébert|Bahram Rashidkhani
Dietary Inflammatory Index and Risk of Esophageal Squamous Cell Cancer in a Case-Control Study from Iran
University of South Carolina|University of South Carolina|National Nutrition and Food Technology Research Institute|Shahid Beheshti University of Medical Sciences
diet inflammation suggested important risk factors esophageal squamous cell carcinoma escc study examined ability dietary inflammatory index dii predict escc casecontrol study conducted iran study included 47 escc cases 96 controls hospitalized acute nonneoplastic diseases dii computed based dietary intake assessed previously validated food frequency questionnaire logistic regression models used estimate odds ratios ors adjusted age energy sex body mass index years education physical activity smoking gastroesophageal reflux subjects higher dii scores ie proinflammatory diet higher risk escc dii used continuous variable orcontinuous 358 95 confidence interval ci 176726 one unit increase corresponding 16 range current study categorical variable ordii120 vs 120 824 95 ci 2033347 results indicate proinflammatory diet associated increased risk escc