Avui, dijous 7 de maig, el Dipòsit Digital no estarà operatiu per tasques d'actualització. Disculpeu les molèsties.
Hoy, jueves 7 de mayo, el Dipòsit Digital no estará operativo debido a tareas de actualización. Disculpen las molestias.
Today, Thursday, May 7th, the Digital Repository will be unavailable due to a system update.

Fitxers

698686.pdf (574.43 KB)

Tipus de document

Article

Versió

Versió publicada

Data de publicació

2019-06-21

Llicència de publicació

cc-by (c) Obón Santacana, Mireia et al., 2019
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/171533

Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain study)

Títol de la revista

Autors

Director/Tutor

ISSN de la revista

Títol del volum

Recurs relacionat

https://doi.org/10.3390/nu11061406

Resum

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.

Matèries

Antioxidants, Càncer de mama, Càncer colorectal, Epidemiologia, Dieta, Inflamació, Efectes secundaris

Matèries (anglès)

Antioxidants, Breast cancer, Colorectal cancer, Epidemiology, Diet, Inflammation, Side effects

Citació

Col·leccions

Articles publicats en revistes (Ciències Clíniques)
Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

Citació

OBÓN SANTACANA, Mireia, et al. Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain study). Nutrients. 2019. Vol. 11, núm. 6, pàgs. 1406-1425. ISSN 2072-6643. [consulta: 8 de maig de 2026]. Disponible a: https://hdl.handle.net/2445/171533

Exportar metadades

JSON - METS

Compartir registre