长期慢性炎症状态会导致机体功能失衡,甚至诱发肿瘤。 乳腺癌的发生、发展与机体炎症密切相关。 膳食作为机 体炎症水平的可调控因素,因其不同膳食成分和营养素所呈现的炎症性质和效应水平不同,从而影响机体健康状态。 膳食炎 症指数(DII)是通过大量文献分析各种膳食成分(食物、营养素和其他具有生物活性的食物成分)与炎症生物标志物之间的关 联,量化了机体膳食的总体炎症潜力,将个人膳食置于最大程度抗炎到最大程度促炎的连续区间,适用于一般人群膳食炎症 水平的评价工具。 近年来,国内外学者经过不断探索与验证,已证实 DII 与乳腺癌发病风险具有较强相关性,而关于 DII 与乳 腺癌预后之间的关系尚无一致结论,有待进一步探讨研究。 健康膳食可通过调节机体炎症因子的产生而预防和改善慢性炎 症,提高机体免疫能力,为疾病恢复创造有利的微环境。 因此,构建预防乳腺癌发生及其疾病转归的抗炎饮食干预方案,为医 护人员制订专业的饮食护理提供科学理论依据。 本文对 DII 的建立、发展演变及其与炎症、乳腺癌的相关研究进行综述。

Long-term chronic inflammatory state can lead to imbalance of body function and even induce cancer. The occurrence and development of breast cancer are closely related to inflammation. As a controllable factor of the body 's inflammation level diet affects the health status of the body because of the different inflammatory properties and effects of different dietary components and nutrients. Dietary inflammatory index DII is an evaluation tool for the level of dietary inflammation in the general population by analyzing the association between various dietary components food nutrients and other bio-active food components and inflammatory biomarkers through a large amount of literature quantifying the overall inflammatory potential of the body 's diet and placing the individual diet in a continuous range from maximum anti-inflammatory to maximum pro-inflammatory. In recent years scholars at home and abroad have confirmed that DII has a strong correlation with the risk of breast cancer after continuous exploration and verification. However there is no consistent conclusion on the relationship between DII and the prognosis of breast cancer which needs further study. Healthy diet can prevent and improve chronic inflammation by regulating the production of inflammatory factors improve the body's immunity and create a favorable microenvironment for disease recovery. Therefore it is necessary to construct an anti - inflammatory diet intervention program to prevent the occurrence of breast cancer and its disease outcome so as to provide scientific theoretical basis for medical staff to formulate professional diet nursing. This article reviews the establishment development and evolution of DII and its related research with inflammation and breast cancer.