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Evaluation of the Utility of the Dietary Inflammatory Index (DII) at Treatment Initiation in Patients with Head and Neck Cancer- Comparison Based on Alcohol Consumption Status

Author

Listed:
  • Noriko Kurokawa

    (Administration Food Science and Nutrition Major, Graduate School of Human Environmental Sciences, Mukogawa Women’s University, Nishinomiya, Japan)

  • Katsumi Kajihara

    (Department of Clinical Nutrition, Kindai University, Hospital, Sakai, Japan)

  • Miku Moriwaki

    (Department of Otorhinolaryngology-Head and Neck Surgery, Kindai University, Osaka, Japan)

  • Mutsukazu Kitano
  • Ryuji Yasumatsu

    (Department of Clinical Nutrition, Himeji St. Mary’s Hospital, Himeji, Japan)

Abstract

We calculated the DII based on dietary and nutrient intake during the year preceding the initiation of head and neck cancer treatment and examined the association between the DII and treatment-initiation-related inflammatory markers (C-reactive protein [CRP]), nutrition-related indicators, and nutritional status. Furthermore, patients were divided into two groups based on alcohol consumption and compared according to nutrition- related indicators, nutritional status, and the DII.

Suggested Citation

  • Noriko Kurokawa & Katsumi Kajihara & Miku Moriwaki & Mutsukazu Kitano & Ryuji Yasumatsu, 2026. "Evaluation of the Utility of the Dietary Inflammatory Index (DII) at Treatment Initiation in Patients with Head and Neck Cancer- Comparison Based on Alcohol Consumption Status," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 64(3), pages 56541-56548, January.
    • Handle: RePEc:abf:journl:v:64:y:2026:i:3:p:56541-56548
    DOI: 10.26717/BJSTR.2026.64.010045
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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