Identifier to cite or link to this item: http://hdl.handle.net/20.500.13003/16541
Dietary Inflammatory Index, Dietary Non-Enzymatic Antioxidant Capacity, and Colorectal and Breast Cancer Risk (MCC-Spain Study)
Identifiers
DOI: 10.3390/nu11061406
eISSN: 2072-6643
WOS ID: 000474936700212
Scopus EID: 2-s2.0-85068795068
PMID: 31234427
Embase PUI: L2002342539
Share
Statistics
Item usage statisticsMetadata
Show Dublin Core item recordAuthor
Obon-Santacana, Mireia; Romaguera, Dora

Publication date
2019-06Document type
research articleCitation
Obon-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;11(6):1406.Abstract
Inflammation and antioxidant capacity have been associated with colorectal and breast cancer. We computed the dietary inflammatory index (DII (R)), 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.
Publisher version
https://dx.doi.org/10.3390/nu11061406Keywords
colorectal cancerbreast cancer
diet
dietary inflammatory index
antioxidants
NEAC
case-control study
MCC-Spain
MeSH
AntioxidantsBreast Neoplasms
Case-Control Studies
Spain
Risk Assessment
Humans
Inflammation
Protective Factors
Prognosis
Diet
Male
Female
Risk Factors
Colorectal Neoplasms
Oxidation-Reduction
DeCS
Neoplasias ColorrectalesFemenino
Dieta
Masculino
Factores Protectores
Factores de Riesgo
Humanos
Inflamación
Pronóstico
Medición de Riesgo
Antioxidantes
Neoplasias de la Mama
Oxidación-Reducción
España
Estudios de Casos y Controles