Association between the Chinese Dietary Inflammatory Index and risk of gastric cancer: a case-control study in Southeastern China
Lower intake of dietary vitamin C and vitamin D, as well as a higher overall dietary inflammatory potential, were significantly associated with an increased risk of GC. Younger, non-smoking, and those under greater psychological stress may be more sensitive to dietary inflammation.
Authors
- Zhengyuan Luo (ORCID: https://orcid.org/0000-0002-4030-2092)
- Feng‐Cai Zou (ORCID: https://orcid.org/0000-0002-9613-3734)
- Yuhang Chen
- Yulan Lin (ORCID: https://orcid.org/0000-0002-4208-9408)
- Lu Cheng (ORCID: https://orcid.org/0000-0003-1460-8108)
- Xinyu Chen (ORCID: https://orcid.org/0000-0002-9507-5835)
- Qingying Wang (ORCID: https://orcid.org/0000-0003-3924-3563)
Institutions
- Fujian Medical University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-08-19
- DOI
- https://doi.org/10.3389/fnut.2025.1653575
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China