{"id":61740,"date":"2013-09-01T00:00:00","date_gmt":"2018-12-04T08:02:11","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/dietary-total-antioxidant-capacity-and-colorectal-cancer\/"},"modified":"2018-12-04T09:02:11","modified_gmt":"2018-12-04T08:02:11","slug":"dietary-total-antioxidant-capacity-and-colorectal-cancer","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/dietary-total-antioxidant-capacity-and-colorectal-cancer\/","title":{"rendered":"Dietary total antioxidant capacity and colorectal cancer: a large case-control study in Italy."},"content":{"rendered":"<p>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&#039; 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.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-61740","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Epidemiology, Istituto di Ricerche Farmacologiche Mario Negri-IRCCS, Milan, Italy.","annee":"2013","mois":"9","numero":"133:6","page":"1447-1451","auteurs":[{"ID":3226,"post_author":"0","post_date":"2018-12-03 17:03:30","post_date_gmt":"2018-12-03 16:03:30","post_content":"","post_title":"Carlo La Vecchia","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"carlo-la-vecchia","to_ping":"","pinged":"","post_modified":"2018-12-03 17:03:30","post_modified_gmt":"2018-12-03 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