Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/171533
Title: | Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain study) |
Author: | Obón Santacana, Mireia Romaguera, Dora Gracia Lavedan, Esther Molinuevo, Amaia Molina Montes, Esther Shivappa, Nitin Hebert, James R. Tardón, Adonina Castaño-Vinyals, Gemma Moratalla Navarro, Ferran Guinó, Elisabet Marcos Gragera, Rafael Azpiri, Mikel Gil, Leire Olmedo Requena, Rocío Lozano-Lorca, Macarena Alguacil, Juan Fernández Villa, Tania Martín Sánchez, Vicente Molina de la Torre, Antonio José Ederra, María Moreno Iribas, Conchi Pérez Gómez, Beatriz Aragonès Sanz, Núria Castelló, Adela Huerta Castaño, José María Dierssen Sotos, Trinidad Gómez Acebo, Inés Molina Barceló, Ana Pollán, Marina Kogevinas, Manolis Moreno Aguado, Víctor Amiano, Pilar |
Keywords: | Antioxidants Càncer de mama Càncer colorectal Epidemiologia Dieta Inflamació Efectes secundaris Antioxidants Breast cancer Colorectal cancer Epidemiology Diet Inflammation Side effects |
Issue Date: | 21-Jun-2019 |
Publisher: | MDPI |
Abstract: | Inflammation and antioxidant capacity have been associated with colorectal and breast cancer. We computed the dietary inflammatory index (DII®), and the total dietary non-enzymatic antioxidant capacity (NEAC) and associated them with colorectal and breast cancer risk in the population-based multi case-control study in Spain (MCC-Spain). We included 1852 colorectal cancer and 1567 breast cancer cases, and 3447 and 1486 population controls, respectively. DII score and NEAC were derived using data from a semi-quantitative validated food frequency questionnaire. Unconditional logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (95%CI) for energy-adjusted DII (E-DII), and a score combining E-DII and NEAC. E-DII was associated with colorectal cancer risk (OR = 1.93, highest quartile versus lowest, 95%CI:1.60-2.32; p-trend: <0.001); this increase was observed for both colon and rectal cancer. Less pronounced increased risks were observed for breast cancer (OR = 1.22, highest quartile versus lowest, 95%CI:0.99-1.52, p-trend: >0.10). The combined score of high E-DII scores and low antioxidant values were associated with colorectal cancer risk (OR = 1.48, highest quartile versus lowest, 95%CI: 1.26-1.74; p-trend: <0.001), but not breast cancer. This study provides evidence that a pro-inflammatory diet is associated with increased colorectal cancer risk while findings for breast cancer were less consistent. |
Note: | Reproducció del document publicat a: https://doi.org/10.3390/nu11061406 |
It is part of: | Nutrients, 2019, vol. 11, num. 6, p. 1406-1425 |
URI: | http://hdl.handle.net/2445/171533 |
Related resource: | https://doi.org/10.3390/nu11061406 |
ISSN: | 2072-6643 |
Appears in Collections: | Articles publicats en revistes (Ciències Clíniques) Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
698686.pdf | 574.43 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License