Abstract:
Background As a new indicator to describe the potential risk of dietary inflammation, the dietary inflammatory index (DII) has been widely used in the study of chronic diseases. Objective To evaluate the correlation between DII and the risk of upper gastrointestinal cancers (UGIC). Methods The databases of PubMed, Web of Science, Embase, Cochrane Library, Wanfang Data, CNKI, VIP Database were systematically retrieved, and observational studies published between 2015 and 2022 exploring the correlation between dietary inflammation score and UGIC risk were included. RevMan 5.4.1 software was used for meta-analysis, pooling odds ratio (OR) and confidence intervals (CI), and subgroup analysis was performed according to the study area, tumor site, pathological classification, sex, Helicobacter pylori infection status, etc. Results A total of 11 case-control studies, including 9015 participants, were included in this study. Meta-analysis results showed that among the classified DII, the highest DII category individuals had an increased risk of UGIC compared with individuals in the lowest DII category (OR=1. 81，95% CI: 1. 65～1. 97). Among different tumor types, the risk of esophageal cancer increased the highest (OR= 2.20, 95% CI: 1.69~ 2. 86), followed by Gastroesophageal junctional adenocarcinoma (OR= 2.04, 95% CI: 1. 24~3. 36), the risk of gastric cancer is significantly increased (OR=1. 95，95% CI: 1.42～2.67）. Among them, the risk of esophageal squamous cell carcinoma (OR=2. 68, 95% CI: 1. 74~4.13) increased significantly compared with esophageal adenocarcinoma (OR=2.59, 95% CI: 1. 44~4.69). In continuous DII, the risk of UGIC increased by 53% for each additional unit of DII (OR=1.53, 95% CI: 1. 25~1.88). In subgroup analysis, the increased risk in men (OR=1.27, 95% CI: 0.89~1.83) may be higher than in women (OR=2.61, 95% CI: 1. 79~3.79). Conclusion A diet with higher DII scores may increase the risk of UGIC, especially in esophageal cancer and women.
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