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

Obón Santacana, Mireia
Romaguera, Dora
Gracia Lavedan, Esther
Molinuevo, Amaia
Molina Montes, Esther
Shivappa, Nitin
Hébert, James R.
García Tardón, Adonina
Castaño-Vinyals, Gemma
Moratalla, Ferran
Guinó, Elisabet
Azpiri, Mikel
Gil, Leire
Olmedo Requena, Rocío
Lozano-Lorca, Macarena
Alguacil, Juan
Fernández-Villa, Tania
Martín, Vicente
Ederra, María
Moreno Iribas, Conchi
Pérez-Gómez, Beatriz
Aragonés, Nuria
Castelló, Adela
Huerta, José María
Dierssen Sotos, Trinidad
Gómez Acebo, Inés
Molina Barceló, Ana
Pollán, Marina
Kogevinas, Manolis
Moreno, Victor
Amiano, Pilar
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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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