Obón Santacana, MireiaRomaguera, DoraGracia Lavedan, EstherMolinuevo, AmaiaMolina Montes, EstherShivappa, NitinHebert, James R.Tardón, AdoninaCastaño-Vinyals, GemmaMoratalla Navarro, FerranGuinó, ElisabetMarcos Gragera, RafaelAzpiri, MikelGil, LeireOlmedo Requena, RocíoLozano-Lorca, MacarenaAlguacil, JuanFernández Villa, TaniaMartín Sánchez, VicenteMolina de la Torre, Antonio JoséEderra, MaríaMoreno Iribas, ConchiPérez Gómez, BeatrizAragonès Sanz, NúriaCastelló, AdelaHuerta Castaño, José MaríaDierssen Sotos, TrinidadGómez Acebo, InésMolina Barceló, AnaPollán, MarinaKogevinas, ManolisMoreno Aguado, VíctorAmiano, Pilar2020-10-262020-10-262019-06-212072-6643https://hdl.handle.net/2445/171533Inflammation 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.20 p.application/pdfengcc-by (c) Obón Santacana, Mireia et al., 2019http://creativecommons.org/licenses/by/3.0/esAntioxidantsCàncer de mamaCàncer colorectalEpidemiologiaDietaInflamacióEfectes secundarisAntioxidantsBreast cancerColorectal cancerEpidemiologyDietInflammationSide effectsinfo:eu-repo/semantics/article6986862020-10-26info:eu-repo/semantics/openAccess31234427