The Dietary Inflammatory Index and Chronic Lymphocytic Leukaemia in the MCC Spain Study

Flores, José Carlos
Gracia Lavedan, Esther
Benavente, Yolanda
Amiano, Pilar
Romaguera, Dora
Costas, Laura
Robles, Claudia
González Barca, Eva
Banda, Esmeralda de la
Alonso, Esther
Aymerich Gregorio, Marta
Campo Güerri, Elias
Dierssen Sotos, Trinidad
Solans Margalef, Marta
Gimeno Vázquez, Eva
Garcia Martin, Paloma
Aragonés, Nuria
Shivappa, Nitin
Hébert, James R.
Pollán, Marina
Kogevinas, Manolis
Castaño-Vinyals, Gemma
Casabonne, Delphine
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Chronic inflammation plays a role in the development of chronic lymphocytic leukaemia (CLL), and diet might modulate chronic inflammation. This study aims to evaluate the association between the dietary inflammatory index (DII®) and CLL. A total of 366 CLL cases and 1643 controls of the Spanish multicase-control (MCC) Spain study were included. The inflammatory potential of the diet was assessed using the energy-adjusted dietary inflammatory index (E-DII) based on 30 items from a validated semi-quantitative food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were estimated using logistic regression models controlling for potential confounders. Overall, a modest, non-statistically significant, positive association was observed between CLL and E-DII scores (OR for a one-unit increase in E-DII: 1.05 (CI 95%: 0.99, 1.12), p-value = 0.09 and by tertiles: ORT2vsT1: 1.20 (CI 95%: 0.90, 1.59); OR T3vsT1: 1.21 (CI 95%: 0.90, 1.62), p trend = 0.21). These results were independent from disease severity (p-het: 0.70), time from diagnosis (p-het: 0.67) and CLL treatment received (p-het: 0.56). No interactions were detected. In conclusion, the consumption of a diet with high pro-inflammatory components was not significantly associated with CLL. Changes towards a more pro-inflammatory dietary pattern in younger generations not included here warrant future research ​
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