Association between Dietary Inflammatory Index and Prostate Cancer in Shiraz Province of Iran

Document Type : Research Articles


1 Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA.

2 Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208,USA.

3 Connecting Health Innovations LLC, Columbia, SC 29201, USA.

4 Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.


Background: Dietary components like food items and nutrients have been implicated to play a role in modulating inflammation and the development of prostate cancer. Studies examining this association have not been extensively explored in Middle Eastern Countries. Material and Methods: We examined the association between the dietary inflammatory index (DIITM) and prostate cancer in the Shiraz province of Iran. A total of 60 incident cases and 60 controls attending the same hospital as the cases were recruited. The energy adjusted DII (E-DIITM) was computed based on dietary intake assessed using a validated food frequency questionnaire (FFQ). Logistic regression was used to estimate odds ratios. Results: Men with higher E-DII (>0.96) were at higher risk of prostate cancer (OR = 2.55; 95% CI =1.04–6.23) compared to men with E-DII ≤0.96. Conclusion: These data suggest a pro-inflammatory diet, as indicated by increasing DII score, may be a risk factor for prostate cancer in Iranian men.


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