Validation of Dietary Antioxidant Index (DAI) and investigating the relationship between DAI and the odds of Gastric Cancer
Abstract Background Gastric Cancer (GC) incidence and mortality are rapidly growing. The necessity of the design and validation of the Dietary Antioxidant Index (DAI) was to examine the total antioxidant content of the diet. The present study examined the validity of DAI and its association with the odds of GC. Methods In this hospital-based case-control study, 82 patients with GC and 95 healthy controls were examined. We have used a 168 item FFQ to assess dietary intakes. The DAI was calculated based on the intake of vitamin A, C, E, and selenium, manganese, and zinc. To calculate DAI, we standardized each of the six vitamins and minerals by subtracting the global mean and dividing by the global standard deviation. We then calculated the DAI by summing the standardized intakes of these vitamins and minerals with equal weight. Results We observed a significant and acceptable correlation between DAI and TAC after controlling for age, BMI, energy intake, and smoking and FBS, education, total fat intake, H.pylori infection, total cholesterol, and SFA intakes. Results obtained from modeling DAI as a continuous variable in relation to GC showed a negative association after adjustment for age and in the multivariable analysis (OR=0.64, CI=0.43-0.95). Conclusion DAI is a valid indicator of dietary antioxidants assessments, and it can be used as a predictor of antioxidant status due to its correlation with serum antioxidants levels. The results of this study showed that dietary antioxidants have a significant relationship with GC, which indicates the importance of antioxidants in preventing this cancer.