Obón-Santacana, MireiaRomaguera, DoraGràcia-Lavedan, EstherMolinuevo, AmaiaMolina-Montes, EstherShivappa, NitinHebert, James RTardón, AdoninaCastaño-Vinyals, GemmaMoratalla, FerranGuinó, ElisabetMarcos-Gragera, RafaelAzpiri, MikelGil, LeireOlmedo-Requena, RocíoLozano-Lorca, MacarenaAlguacil, JuanFernández-Villa, TaniaMartín, VicenteMolina, Antonio JEderra, MaríaMoreno-Iribas, ConchiPerez-Gomez, BeatrizAragones, NuriaCastelló Pastor, AdelaHuerta, José MaríaDierssen-Sotos, TrinidadGómez-Acebo, InésMolina-Barceló, AnaPollan-Santamaria, MarinaKogevinas, ManolisMoreno, VictorAmiano, Pilar2019-12-122019-12-122019-06-21Nutrients. 2019 Jun 21;11(6). pii: E1406.2072-6643http://hdl.handle.net/20.500.13003/16541http://hdl.handle.net/20.500.12105/8824Inflammation 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.engVoRhttp://creativecommons.org/licenses/by/4.0/MCC-SpainNEACAntioxidantsBreast cancerCase-control studyColorectal cancerDietDietary inflammatory indexAntioxidantsBreast NeoplasmsCase-Control StudiesSpainRisk AssessmentHumansInflammationProtective FactorsPrognosisDietMaleFemaleRisk FactorsColorectal NeoplasmsOxidation-ReductionAtribución 4.0 Internacional31234427116140610.3390/nu110614062072-6643Nutrientsopen accessNeoplasias ColorrectalesFemeninoDietaMasculinoFactores ProtectoresFactores de RiesgoHumanosInflamaciónPronósticoMedición de RiesgoAntioxidantesNeoplasias de la MamaOxidación-ReducciónEspañaEstudios de Casos y Controles2-s2.0-85068795068474936700212L2002342539