ArticleNutrients2024
Association of Pro-Inflammatory Diet, Smoking, and Alcohol Consumption with Bladder Cancer: Evidence from Case-Control and NHANES Studies from 1999 to 2020.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Patient-derived tumor organoids for personalized cancer immunotherapy: An immunopeptidome-to-validation approach in RCC and BC.Molecular therapy. Oncology · 2026Article
- Anti-inflammatory Diet Index and Bladder Cancer Risk by Stage: A 22-Year Prospective Swedish Cohort Study (1998-2020).Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology · 2026Article
- The association between night shift work and elevated risk of smoking use among ride-hailing drivers: findings from a cross-sectional study.Frontiers in public health · 2026Article
- Circadian Rhythm Genes-based Prognostic Signature for Bladder Cancer: Association of EZH2 Expression with Anesthetic-related Changes in Circulating Tumor Cells.Current medicinal chemistry · 2026Article
- The role of smoking in bladder cancer risk: Unveiling racial and ethnic disparities in US and global populations, a secondary dataset analysis.Tobacco induced diseases · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
background and purposeDiet might be a modifiable factor in preventing cancer by modulating inflammation. This study aims to explore the association between the dietary inflammatory index (DII) score and the risk of bladder cancer (BC).
methodsA total of 112 BC patients and 292 control subjects were enrolled in a case-control trial. Additionally, we tracked a total of 109 BC patients and 319 controls, whose propensity scores were obtained from the Nutrition Examination Survey (NHANES) database spanning from 1999 to 2020. The baseline index and dietary intake data were assessed using a food frequency questionnaire (FFQ). DII scores were calculated based on the dietary intake of 20 nutrients obtained from participants and categorized into four groups. The association between the inflammatory potential of the diet and BC risk was investigated using multivariate odds ratios (ORs) and 95% confidence intervals (CIs).
resultsHigh DII scores were associated with a pro-inflammatory diet and a higher risk of BC, with higher DII scores positively associated with a higher risk of BC (quartiles 4 vs. 1, ORs 4.89, 95% CIs 2.09-11.25
conclusionsDiets with the highest pro-inflammatory potential were associated with an increased risk of BC. By adjusting lifestyle factors, individuals might effectively lower their DII, thereby reducing the risk of developing BC. The results are consistent with the NHANES cohort.
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