Dietary total antioxidant capacity and colorectal cancer: A large case-control study in Italy

Carlo La Vecchia, Adriano Decarli, Mauro Serafini, Maria Parpinel, Rino Bellocco, Carlotta Galeone, Cristina Bosetti, Antonella Zucchetto, Jerry Polesel, Pagona Lagiou, Eva Negri, Marta Rossi

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Abstract

A favorable role of fruit and vegetables on colorectal cancer risk has been related to the antioxidant properties of their components. We used data from an Italian case-control study including 1,953 patients with incident, histologically confirmed colorectal cancer (1,225 colon and 728 rectal cancers). Controls were 4,154 patients admitted to hospital for acute, non-neoplastic conditions. A reproducible and valid food frequency questionnaire was used to assess subjects' usual diet. Total antioxidant capacity (TAC) was measured using Italian food composition tables in terms of ferric reducing-antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and total radical-trapping antioxidant parameter (TRAP). We estimated the odds ratios (ORs) and the corresponding 95% confidence intervals (CIs) through multiple logistic regression models, including terms for potential confounding factors, and energy intake. TAC was inversely related with colorectal cancer risk: the OR for the highest versus the lowest quintile was 0.68 (95% CI, 0.57-0.82) for FRAP, 0.69 (95% CI, 0.57-0.83) for TEAC and 0.69 (95% CI, 0.57-0.83) for TRAP. Corresponding values, excluding TAC deriving from coffee, were 0.75 (95% CI, 0.61-0.93) for FRAP, 0.76 (95% CI, 0.61-0.93) for TEAC and 0.71 (95% CI, 0.57-0.89) for TRAP. The inverse association was apparently - though not significantly - stronger for rectal than for colon cancer. This is the first case-control study indicating consistent inverse relations between dietary TAC and colorectal cancer risk. What's new? A diet rich in fruit and vegetables has been associated with a reduced risk of common cancers, including colorectal cancer. Total antioxidant capacity (TAC), rather than individual components, has been suggested as a relevant factor for cancer risk. In this case-control study of over 6,000 patients, the authors used several different techniques to measure the dietary TAC of subjects' usual diet, and found a consistent inverse relationship between dietary TAC and colorectal cancer risk.

Original languageEnglish
Pages (from-to)1447-1451
Number of pages5
JournalInternational Journal of Cancer
Volume133
Issue number6
DOIs
Publication statusPublished - Sep 15 2013

Keywords

  • colorectal cancer
  • diet
  • non enzymatic antioxidant capacity
  • risk
  • total antioxidant capacity

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

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    La Vecchia, C., Decarli, A., Serafini, M., Parpinel, M., Bellocco, R., Galeone, C., Bosetti, C., Zucchetto, A., Polesel, J., Lagiou, P., Negri, E., & Rossi, M. (2013). Dietary total antioxidant capacity and colorectal cancer: A large case-control study in Italy. International Journal of Cancer, 133(6), 1447-1451. https://doi.org/10.1002/ijc.28133