Abstract 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.

Resumen Introducción: el objetivo de este estudio fue evaluar la asociación entre los componentes de la dieta relacionados con la inflamación y el carcinoma oral de células escamosas (OSCC) en Argentina. Métodos: estudio de casos y controles con 3 controles para cada caso y participantes de ambos sexos, con edades comprendidas entre 24 y 85 años, que fueron atendidos por demanda espontánea en los Consultorios Externos de la Facultad de Odontología de la Universidad Nacional de Córdoba entre 2012 y 2015. La información sobre la dieta se recopiló mediante un cuestionario semicuantitativo de frecuencia alimentaria, a partir del cual se calcularon las puntuaciones del Índice Inflamatorio Dietético (E-DII), ajustado por energía. Se utilizó un modelo de regresión logística para evaluar la asociación entre el E-DII y el OSCC. Resultados: en los casos se observaron ingestas de macronutrientes como grasas, proteínas y colesterol, y de micronutrientes como hierro, riboflavina, ácidos grasos monoinsaturados, poliinsaturados, omega-6 y omega-3, y vitamina B6 significativamente más altas que en los controles (p < 0,05). También observamos un aumento significativo del 69% en el OSCC por cada punto en la escala E-DII (OR 1,69, IC 95% [1,18-2,43]) después de ajustar el consumo de alcohol y tabaco. Conclusión: nuestros resultados mostraron una asociación entre la inflamación asociada a la dieta, representada por el E-DII, y el riesgo de OSCC. La investigación futura deberá dirigirse a profundizar en la comprensión de esta asociación en otras poblaciones, incluyendo estudios que utilicen diseños prospectivos.

ABSTRACT The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

ABSTRACT The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

Abstract Introduction: Adequate nutrition, including intake of dietary calcium and vitamin D, is important to maintain bone health. Evidence suggests that a deficiency in micronutrients may contribute to bone loss during aging and exert generalized effects on chronic inflammation. Recently, the Dietary Inflammatory Index (DII) was developed to assess the inflammatory potential of individual diets. Our aim was to evaluate the DII in a representative sample and verify its association with low-impact fractures. Methods: Individuals from The Brazilian Osteoporosis Study (BRAZOS) database had their DII calculated. BRAZOS is an important cross-sectional epidemiological study carried out with a representative sample of men and women ≥40 years old. The research was conducted through in-home interviews administered by a trained team. Nutrition Database System for Research (NDSR) software was used to analyze data on the intake of nutrients, which were employed to calculate the DII using Statistical Analysis Software (SAS®) and Statistical Package for the Social Sciences (SPSS®) to assess its association with low-impact fractures. Results: A total of 2269 subjects had their DII score calculated using information from 24-h recall data. Males had lower DII than females (DII = 1.12 ± 1.04 vs DII = 1.24 ± 0.99, p = 0.012). Women taking statins had lower DII (DII = 0.65 ±1.14 vs DII + 1.26 ± 0.98, p = 0.002), indicating a greater potential for diet-related anti-inflammatory effects. Conclusion: Our findings suggest that women might have a pro-inflammatory diet pattern compared to men. However, we did not find any association between DII scores and low-impact fractures.