SciELO - Scientific Electronic Library Online

 
vol.36 número6La dieta deficiente en ácido fólico durante la gestación y el destete altera la expresión del gen Pomc y de proteínas en la descendencia de ratasCalidad de vida relacionada con la salud, variables psicosociales y rendimiento académico en mujeres de edad escolar practicantes de danza. Un estudio comparativo índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

SECCHI, Dante Gustavo et al. The inflammatory potential of Argentinian diet and oral squamous cell carcinoma. Nutr. Hosp. [online]. 2019, vol.36, n.6, pp.1361-1367.  Epub 24-Feb-2020. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.02613.

Introduction:

the goal of this study was to evaluate whether an association exists between dietary components related to inflammation and oral squamous cell carcinoma (OSCC) in Argentina.

Methods:

a case-control study was carried out with 3 controls for each case and participants of both genders who were between 24 and 85 years of age, who were recruited at the outpatient clinic, Odontology School, Universidad Nacional de Córdoba, between 2012 and 2015. Dietary information was collected using a semi-quantitative food frequency questionnaire from which energy-adjusted Dietary Inflammatory Index (E-DII) scores were computed. Logistic regression models were fit to assess the association between E-DII and OSCC.

Results:

significantly higher intakes of macronutrients such as fat, protein and cholesterol, and of micronutrients such as iron, riboflavin, monounsaturated, polyunsaturated, omega-6 and omega-3 fatty acids, and vitamin B6 were observed in cases as compared to controls (all p < 0.05). We also observed a significant 69% increase in OSCC for each point on the E-DII scale (OR 1.69, 95% CI [1.18-2.43]) after adjusting for alcohol and tobacco consumption.

Conclusion:

we found an association between diet-associated inflammation, as represented by the E-DII, and risk of OSCC. Future research should be directed at deepening our understanding of this association in other populations, and should include studies utilizing prospective designs.

Palabras clave : Diet; Inflammation; Oral cancer; Case-control study; Dietary inflammatory index; Argentina.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )