Table 3. Associations between the Dietary Inflammatory Index and the risk of gastric cancer (n=1,164).
| Dietary Inflammatory Index | p-Value for trend | p-Value for interaction | |||
|---|---|---|---|---|---|
| Tertile range | |||||
| T1 | T2 | T3 | |||
| n=354 | n=375 | n=435 | |||
|
Case/Control, n (%) 388 (33.33%) /776 (66.67%) |
96 (27.12) /258 (72.88) |
116 (30.93) /259 (69.07) |
176 (40.46) /259 (59.54) |
||
| Total (n=1,164) | |||||
| Crude model | 1.0 (ref) |
1.20 (0.87, 1.66) |
1.83 (1.35, 2.47) |
<0.001 | |
| Multivariable model | 1.0 (ref) |
1.41 (0.98, 2.03) |
1.63 (1.15, 2.29) |
0.007 | |
| Sex | |||||
| Men (n=747) | |||||
| Crude model | 1.0 (ref) |
1.11 (0.74, 1.67) |
1.42 (0.97, 2.07) |
0.059 | 0.013 |
| Multivariable model | 1.0 (ref) |
1.34 (0.83, 2.17) |
1.31 (0.84, 2.05) |
0.279 | |
| Women (n=417) | |||||
| Crude model | 1.0 (ref) |
1.35 (0.81, 2.26) |
3.06 (1.82, 5.14) |
<0.001 | |
| Multivariable model | 1.0 (ref) |
1.48 (0.83, 2.62) |
2.98 (1.68, 5.30) |
<0.001 | |
| H. pylori infection | |||||
| Positive (n=330) | |||||
| Crude model | 1.0 (ref) |
1.24 (0.87, 1.78) |
1.65 (1.18, 2.32) |
0.003 | 0.189 |
| Multivariable model | 1.0 (ref) |
1.40 (0.95, 2.07) |
1.50 (1.04, 2.16) |
0.037 | |
| Negative (n=834) | |||||
| Crude model | 1.0 (ref) |
1.53 (0.54, 4.36) |
3.00 (1.12, 7.99) |
0.021 | |
| Multivariable model | 1.0 (ref) |
1.59 (0.52, 4.84) |
2.93 (1.02, 8.43) |
0.036 | |
Adjusted for total caloric intake, body mass index, education, smoking (pack-years), ethanol amount, physical activity, H. pylori infection, and first-degree family history of gastric cancer; The tertile ranges of DII were categorized based on the distribution of the control group (T1: <0.96, T2: 0.96-2.97, T3: ≥2.97).