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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
Efectes secundaris
Breast cancer
Colorectal cancer
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:
It is part of: Nutrients, 2019, vol. 11, num. 6, p. 1406-1425
Related resource:
ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Ciències Clíniques)
Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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