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

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 ca...

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Detalles Bibliográficos
Autores: 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
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/171533
Acceso en línea:https://hdl.handle.net/2445/171533
Access Level:acceso abierto
Palabra clave:Antioxidants
Càncer de mama
Càncer colorectal
Epidemiologia
Dieta
Inflamació
Efectes secundaris
Breast cancer
Colorectal cancer
Epidemiology
Diet
Inflammation
Side effects
Descripción
Sumario: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.

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