Diets high in saturated fats and low in fruit and vegetable intake are associated with increased inflammation, which increases cancer risk. This study showed that changes in diet quality had effects on factors associated with cancer; however, the majority of beneficial effects were associated with weight loss rather than diet quality. Dietary composition can influence systemic inflammation; higher levels of circulating inflammatory biomarkers are associated with increased risk of breast and other cancers. A total of 438 overweight/obese, healthy, postmenopausal women were randomized to a caloric-restriction diet (goal: 10% weight-loss), aerobic-exercise (225 min/week moderate-to-vigorous activity), combined diet+exercise, or control. Dietary inflammatory index (DII) and energy-adjusted (E-DII) scores were derived from food frequency questionnaires (FFQ) and could be calculated for 365 participants with complete FFQs at baseline and 12 months. Changes from baseline to 12 months in E-DII scores in the intervention arms versus controls were analyzed using generalized estimating equations, adjusted for confounders. We examined associations between changes in previously measured biomarkers and E-DII at 12 months. Participants randomized to diet and diet+exercise arms had greater reductions in E-DII (−104.4% and −84.4%), versus controls (−34.8%, both P < 0.001). Weight change had a more marked effect than E-DII change on biomarkers at 12-months; associations between E-DII and biomarker changes were reduced after adjustment by weight change. Changes in E-DII at 12 months, adjusted for weight change, were negatively associated with changes in ghrelin [r = −0.19; P = 0.05 (diet), r = −0.29; P = 0.02 (diet+exercise)], and positively with VEGF [r = 0.22; P = 0.03 (diet+exercise)], and red blood cell counts [r = 0.30; P = 0.004 (exercise)]. C-reactive protein (CRP) and IL6 levels were not associated with E-DII changes at 12 months. In conclusion, a behavior change of low-calorie, low-fat diet significantly reduces dietary inflammatory potential, modulating biomarkers that are associated with tumorigenesis, such as VEGF, but not CRP or IL6. Prevention Relevance: Diets high in saturated fats and low in fruit and vegetable intake are associated with increased inflammation, which increases cancer risk. This study showed that changes in diet quality had effects on factors associated with cancer; however, the majority of beneficial effects were associated with weight loss rather than diet quality.

中文翻译：

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女性减肥后膳食炎症指数模式的变化：一项随机对照试验

饱和脂肪含量高、水果和蔬菜摄入量低的饮食与炎症增加有关，从而增加患癌症的风险。这项研究表明，饮食质量的变化对与癌症相关的因素有影响；然而，大多数有益效果与体重减轻有关，而不是与饮食质量有关。饮食成分会影响全身炎症；较高水平的循环炎症生物标志物与乳腺癌和其他癌症的风险增加有关。共有 438 名超重/肥胖、健康的绝经后妇女被随机分配到热量限制饮食（目标：减肥 10%）、有氧运动（每周 225 分钟中等到剧烈运动）、饮食+运动组合，或控制。膳食炎症指数 (DII) 和能量调整 (E-DII) 评分来自食物频率问卷 (FFQ)，可以计算 365 名在基线和 12 个月时具有完整 FFQ 的参与者。使用广义估计方程对干预组与对照组的 E-DII 评分从基线到 12 个月的变化进行了分析，并针对混杂因素进行了调整。我们在 12 个月时检查了先前测量的生物标志物变化与 E-DII 之间的关联。与对照组（-34.8%，均 P < 0.001）相比，随机分配到饮食和饮食+运动组的参与者的 E-DII 降低幅度更大（-104.4% 和 -84.4%）。在 12 个月时，体重变化对生物标志物的影响比 E-DII 变化更显着；在通过体重变化进行调整后，E-DII 和生物标志物变化之间的关联降低了。12 个月时 E-DII 的变化，调整体重变化后，与生长素释放肽的变化呈负相关 [r = -0.19; P = 0.05（饮食），r = -0.29；P = 0.02（饮食+运动）]，与 VEGF 呈阳性 [r = 0.22; P = 0.03（饮食+运动）]，红细胞计数 [r = 0.30；P = 0.004（运动）]。C 反应蛋白 (CRP) 和 IL6 水平与 12 个月时的 E-DII 变化无关。总之，低热量、低脂肪饮食的行为改变显着降低了饮食炎症的可能性，调节了与肿瘤发生相关的生物标志物，如 VEGF，而不是 CRP 或 IL6。预防相关性：高饱和脂肪和低水果和蔬菜摄入量的饮食与炎症增加有关，从而增加患癌症的风险。这项研究表明，饮食质量的变化对与癌症相关的因素有影响；然而，