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

Authors :
Obón-Santacana M
Romaguera D
Gracia-Lavedan E
Molinuevo A
Molina-Montes E
Shivappa N
Hebert JR
Tardón A
Castaño-Vinyals G
Moratalla F
Guinó E
Marcos-Gragera R
Azpiri M
Gil L
Olmedo-Requena R
Lozano-Lorca M
Alguacil J
Fernández-Villa T
Martín V
Molina AJ
Ederra M
Moreno-Iribas C
Perez B
Aragonés N
Castello A
Huerta JM
Dierssen-Sotos T
Gómez-Acebo I
Molina-Barceló A
Pollán M
Kogevinas M
Moreno V
Amiano P
Source :
Nutrients [Nutrients] 2019 Jun 21; Vol. 11 (6). Date of Electronic Publication: 2019 Jun 21.
Publication Year :
2019

Abstract

Inflammation and antioxidant capacity have been associated with colorectal and breast cancer. We computed the dietary inflammatory index (DII <superscript>®</superscript> ), 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.<br />Competing Interests: Dr. James R. Hébert owns controlling interest in Connecting Health Innovations LLC (CHI), a company that has licensed the right to his invention of the dietary inflammatory index (DII®) from the University of South Carolina in order to develop computer and smartphone applications for patient counseling and dietary intervention in clinical settings. Dr. Nitin Shivappa is an employee of CHI. The subject matter of this paper will not have any direct bearing on that work, nor has that activity exerted any influence on this project. The authors have no other potential competing interest to disclose. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Details

Language :
English
ISSN :
2072-6643
Volume :
11
Issue :
6
Database :
MEDLINE
Journal :
Nutrients
Publication Type :
Academic Journal
Accession number :
31234427
Full Text :
https://doi.org/10.3390/nu11061406