The relationship between dietary inflammatory index and some biochemical findings before chemotherapy in adult patients with hematologic malignancy

Hematologic malignancies include various disease subgroups characterized by clonal proliferation of cells in the blood, bone marrow, and lymphatic system. Inflammation is a risk factor in the etiology of hematologic malignancies that may cause genetic abnormalities. The dietary inflammatory index (DII) is a literature-based index created to assess the inflammatory potential of the diet through various nutrients and dietary components. Hemogram parameters and inflammatory markers derived from immune system cells serve as prognostic indicators of chronic diseases. This study was planned and conducted to examine the relationship between DII calculated from food consumption records and neutrophil lymphocyte ratio (NLR), platelet lymphocyte ratio (PLR), systemic inflammation response index (SIRI), and systemic immune inflammation index (SII) levels obtained from biochemical parameters of patients diagnosed with hematologic malignancy before chemotherapy and to compare them with healthy individuals. The study included 32 patients aged 18-65 years with hematologic malignancies who were diagnosed but not started treatment and 30 healthy individuals. In order to calculate the DII score of the individuals, food consumption records and hemogram parameters were taken for three consecutive days (2 days on weekdays and 1 day on weekends). The mean DII score of the sick individuals was 2.27 ± 1.18 and ranged from -0.55 to 3.78, while the mean DII score of the healthy individuals was 2.15 ± 1.30 and ranged from -1.69 to 3.74. The DII scores of patients and healthy individuals were compared, but no statistically significant difference was found (p > 0.05). Energy, carbohydrate, protein, fat, saturated fatty acids, polyunsaturated fatty acids, omega-6 and fiber, vitamin A, vitamin E, thiamine, riboflavin, niacin, vitamin B6, folate, iron, magnesium, zinc, potassium, phosphorus, and calcium intake were highest in the 1st quarter and significantly lowest in the 4th quarter (p<0.05). When the inflammatory markers of the sick individuals were analyzed according to the quartiles of the DIQ, a significant difference was found only between the lymphocyte levels (p<0.05). When the biochemical parameters and SII quartiles of healthy individuals were compared, a significant difference was found between hemoglobin and platelet values (p<0.05). A statistically insignificant weak correlation was found between total DII score and SII, SIRI, NLO, and PLO (p > 0.05). It is considered that a diet with less inflammatory load in patients with hematologic malignancy may positively affect the course of the disease and minimize the side effects that may occur before and during treatment. Keywords: Hematologic malignancy; Dietary inflammatory index; İnflammatory markers; Neutrophil-lymphocyte ratio; Platelet-lymphocyte ratio.