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

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dc.contributor.author Obón-Santacana Mireia
dc.contributor.author Romaguera Bosch, Dora
dc.contributor.author Gracia Lavedan, Esther
dc.contributor.author Castaño Vinyals, Gemma
dc.contributor.author Kogevinas, Manolis
dc.contributor.author Amiano, Pilar
dc.date.accessioned 2020-03-18T07:30:50Z
dc.date.available 2020-03-18T07:30:50Z
dc.date.issued 2019
dc.identifier.citation Obón-Santacana M, Romaguera D, Gracia-Lavedan E, Molinuevo A, Molina-Montes E, Shivappa N. et al. Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain Study). Nutrients. 2019 Jun 21; 11(6). pii: E1406. DOI: 10.3390/nu11061406.
dc.identifier.issn 2072-6643
dc.identifier.uri http://hdl.handle.net/10230/43927
dc.description.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.
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher MDPI
dc.rights © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open accessarticle distributed under the terms and conditions of the Creative Commons Attribution(CC BY) license (http://creativecommons.org/licenses/by/4.0/)
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.title Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain Study)
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.3390/nu11061406
dc.subject.keyword MCC-Spain
dc.subject.keyword NEAC
dc.subject.keyword Antioxidants
dc.subject.keyword Breast cancer
dc.subject.keyword Case-control study
dc.subject.keyword Colorectal cancer
dc.subject.keyword Diet
dc.subject.keyword Dietary inflammatory index
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/publishedVersion


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