Dietary Inflammatory Index, Dietary Non-Enzymatic Antioxidant Capacity, and Colorectal and Breast Cancer Risk (MCC-Spain Study)

[EN] 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 mul...

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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, 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, Beatriz, Aragonés, Nuria, Castelló, Adela, Huerta, José, Dierssen Sotos, Trinidad, Gómez Acebo, Inés, Molina Barceló, Ana, Pollán, Marina, Kogevinas, Manolis, Moreno González, Víctor, Amiano, Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/22313
Acceso en línea:https://www.mdpi.com/2072-6643/11/6/1406
https://hdl.handle.net/10612/22313
Access Level:acceso abierto
Palabra clave:Medicina. Salud
Colorectal cancer
Breast cancer
Diet
Dietary inflammatory index
Antioxidants
NEAC
Case-control study
MCC-Spain
Descripción
Sumario:[EN] 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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