Gambaran Skor Dietary Inflammatory Index (DII) pada Pasien Kanker Ovarium: Studi Case Series

Abstract

Background: Ovarian cancer remains one of the gynecological malignancies with the highest mortality rates in both Indonesia and globally. Dietary patterns play a crucial role in modulating chronic inflammation, which may contribute to the development and progression of ovarian cancer. The Dietary Inflammatory Index (DII) is a validated tool used to evaluate the overall inflammatory potential of an individual’s diet. Objective: To describe the DII scores among ovarian cancer patients at Prof. dr. Chairuddin P. Lubis Universitas Sumatera Utara Hospital, Universitas Sumatera Utara, Medan, 20155, Indonesia and Grandmed Hospital, Lubuk Pakam. Methods: This study employed a descriptive design with a case series approach. Samples were obtained using a total sampling technique, including all ovarian cancer patients who met the inclusion criteria during the period of July to September 2025. Dietary intake was assesed using a Semi- Quantitative Food Frequency Questionnaire (SQ-FFQ), converted into nutrient daily intake using Nutrisurvey software, and aggregated to calculate the DII score based on global reference values. Results: A total of 53 respondents participated in the study. Most patients were adult women aged 40 – 60 years (54,7%), predominantly housewives (83%) with the majority of the histopathological types are high grade serous carcinomas (30,2%). The mean DII score was +3,06 ± 0,69, indicating a generally proinflammatory dietary pattern. The mean daily intake of energy (2.137,54 ± 270,17) and fat (109,12 ± 22,59) exceeded the global daily mean intake for these nutrient parameters. Conclusion: The majority of ovarian cancer patients exhibited positive DII scores, reflecting a proinflammatory dietary pattern.