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Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort.
PLoS One. 2015; 10(11):e0142995.Plos

Abstract

BACKGROUND

Colorectal cancer is the third most common cancer worldwide. Diet has been hypothesized as involved in colorectal cancer etiology, but few studies on the influence of total dietary antioxidant intake on colorectal cancer risk have been performed.

METHODS

We investigated the association between colorectal cancer risk and the total antioxidant capacity (TAC) of the diet, and also of intake of selected antioxidants, in 45,194 persons enrolled in 5 centers (Florence, Naples, Ragusa, Turin and Varese) of the European Prospective Investigation into Cancer and Nutrition (EPIC) Italy study. TAC was estimated by the Trolox equivalent antioxidant capacity (TEAC) assay. Hazard ratios (HRs) for developing colorectal cancer, and colon and rectal cancers separately, adjusted for confounders, were estimated for tertiles of TAC by Cox modeling, stratifying by center.

RESULTS

Four hundred thirty-six colorectal cancers were diagnosed over a mean follow-up of 11.28 years. No significant association between dietary TAC and colorectal cancer incidence was found. However for the highest category of TAC compared to the lowest, risk of developing colon cancer was lower (HR: 0.63; 95% CI: 0.44-0.89, P trend: 0.008). By contrast, increasing TAC intake was associated with significantly increasing risks of rectal cancer (2nd tertile HR: 2.09; 95%CI: 1.19-3.66; 3rd tertile 2.48 95%CI: 1.32-4.66; P trend 0.007). Intakes of vitamin C, vitamin E, and β-carotene were not significantly associated with colorectal cancer risk.

CONCLUSIONS

Further prospective studies are needed to confirm the contrasting effects of high total antioxidant intake on risk of colon and rectal cancers.

Links

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Authors+Show Affiliations

Vece MM
Department of Biomedical Science and Human Oncology, Aldo Moro University of Bari, Bari, Italy. Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.
Agnoli C
Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.
Grioni S
Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.
Sieri S
Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.
Pala V
Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.
Pellegrini N
Department of Food Science, University of Parma, Parma, Italy.
Frasca G
Cancer Registry, Department of Prevention, ASP 7, Ragusa, Italy.
Tumino R
Cancer Registry, Department of Prevention, ASP 7, Ragusa, Italy.
Mattiello A
Department of Clinical and Experimental Medicine, University of Naples Federico II, Naples, Italy.
Panico S
Department of Clinical and Experimental Medicine, University of Naples Federico II, Naples, Italy.
Bendinelli B
Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute (ISPO), Florence, Italy.
Masala G
Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute (ISPO), Florence, Italy.
Ricceri F
Unit of Epidemiology, Regional Health Service ASL TO3, Grugliasco (TO), Italy. Unit of Cancer Epidemiology, University of Turin and Center for Cancer Prevention, Turin, Italy.
Sacerdote C
Unit of Cancer Epidemiology, University of Turin and Center for Cancer Prevention, Turin, Italy.
Krogh V
Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.

MeSH

AdultAnthropometryAntioxidantsAscorbic AcidChromansColorectal NeoplasmsDietFeeding BehaviorFemaleFollow-Up StudiesHumansItalyLife StyleMaleMiddle AgedNutrition AssessmentProportional Hazards ModelsProspective StudiesRisk FactorsVitamin Ebeta Carotene

Pub Type(s)

Journal Article
Multicenter Study
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26565695

Citation

Vece, Marilena Monica, et al. "Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort." PloS One, vol. 10, no. 11, 2015, pp. e0142995.
Vece MM, Agnoli C, Grioni S, et al. Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort. PLoS One. 2015;10(11):e0142995.
Vece, M. M., Agnoli, C., Grioni, S., Sieri, S., Pala, V., Pellegrini, N., Frasca, G., Tumino, R., Mattiello, A., Panico, S., Bendinelli, B., Masala, G., Ricceri, F., Sacerdote, C., & Krogh, V. (2015). Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort. PloS One, 10(11), e0142995. https://doi.org/10.1371/journal.pone.0142995
Vece MM, et al. Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort. PLoS One. 2015;10(11):e0142995. PubMed PMID: 26565695.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort. AU - Vece,Marilena Monica, AU - Agnoli,Claudia, AU - Grioni,Sara, AU - Sieri,Sabina, AU - Pala,Valeria, AU - Pellegrini,Nicoletta, AU - Frasca,Graziella, AU - Tumino,Rosario, AU - Mattiello,Amalia, AU - Panico,Salvatore, AU - Bendinelli,Benedetta, AU - Masala,Giovanna, AU - Ricceri,Fulvio, AU - Sacerdote,Carlotta, AU - Krogh,Vittorio, Y1 - 2015/11/13/ PY - 2015/05/14/received PY - 2015/10/29/accepted PY - 2015/11/14/entrez PY - 2015/11/14/pubmed PY - 2016/6/30/medline SP - e0142995 EP - e0142995 JF - PloS one JO - PLoS One VL - 10 IS - 11 N2 - BACKGROUND: Colorectal cancer is the third most common cancer worldwide. Diet has been hypothesized as involved in colorectal cancer etiology, but few studies on the influence of total dietary antioxidant intake on colorectal cancer risk have been performed. METHODS: We investigated the association between colorectal cancer risk and the total antioxidant capacity (TAC) of the diet, and also of intake of selected antioxidants, in 45,194 persons enrolled in 5 centers (Florence, Naples, Ragusa, Turin and Varese) of the European Prospective Investigation into Cancer and Nutrition (EPIC) Italy study. TAC was estimated by the Trolox equivalent antioxidant capacity (TEAC) assay. Hazard ratios (HRs) for developing colorectal cancer, and colon and rectal cancers separately, adjusted for confounders, were estimated for tertiles of TAC by Cox modeling, stratifying by center. RESULTS: Four hundred thirty-six colorectal cancers were diagnosed over a mean follow-up of 11.28 years. No significant association between dietary TAC and colorectal cancer incidence was found. However for the highest category of TAC compared to the lowest, risk of developing colon cancer was lower (HR: 0.63; 95% CI: 0.44-0.89, P trend: 0.008). By contrast, increasing TAC intake was associated with significantly increasing risks of rectal cancer (2nd tertile HR: 2.09; 95%CI: 1.19-3.66; 3rd tertile 2.48 95%CI: 1.32-4.66; P trend 0.007). Intakes of vitamin C, vitamin E, and β-carotene were not significantly associated with colorectal cancer risk. CONCLUSIONS: Further prospective studies are needed to confirm the contrasting effects of high total antioxidant intake on risk of colon and rectal cancers. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/26565695/Dietary_Total_Antioxidant_Capacity_and_Colorectal_Cancer_in_the_Italian_EPIC_Cohort_ DB - PRIME DP - Unbound Medicine ER -