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00925njm 22002777a 4500 dc Obón-Santacana, Mireia author Romaguera, Dora author Gràcia-Lavedan, Esther author Molinuevo, Amaia author Molina-Montes, Esther author Shivappa, Nitin author Hebert, James R author Tardón, Adonina author Castaño-Vinyals, Gemma author Moratalla, Ferran author Guinó, Elisabet author Marcos-Gragera, Rafael author Azpiri, Mikel author Gil, Leire author Olmedo-Requena, Rocío author Lozano-Lorca, Macarena author Alguacil, Juan author Fernández-Villa, Tania author Martín, Vicente author Molina, Antonio J author Ederra, María author Moreno-Iribas, Conchi author Perez-Gomez, Beatriz author Aragones, Nuria author Castelló Pastor, Adela author Huerta, José María author Dierssen-Sotos, Trinidad author Gómez-Acebo, Inés author Molina-Barceló, Ana author Pollan-Santamaria, Marina author Kogevinas, Manolis author Moreno, Victor author Amiano, Pilar author 2019-06-21 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. Nutrients. 2019 Jun 21;11(6). pii: E1406. 10.3390/nu11061406 2072-6643 2072-6643 Nutrients http://hdl.handle.net/20.500.13003/16541 31234427 L2002342539 2-s2.0-85068795068 http://hdl.handle.net/20.500.12105/8824 474936700212 MCC-Spain NEAC Antioxidants Breast cancer Case-control study Colorectal cancer Diet Dietary inflammatory index Dietary Inflammatory Index, Dietary Non-Enzymatic Antioxidant Capacity, and Colorectal and Breast Cancer Risk (MCC-Spain Study)