Cancer Causes & Control

, Volume 21, Issue 8, pp 1315–1321

Total antioxidant capacity intake and colorectal cancer risk in the Health Professionals Follow-up Study

Authors

    • Department of NutritionHarvard School of Public Health
    • Department of EpidemiologyHarvard School of Public Health
  • Kana Wu
    • Department of NutritionHarvard School of Public Health
  • Edward Giovannucci
    • Department of NutritionHarvard School of Public Health
    • Department of EpidemiologyHarvard School of Public Health
    • Channing Laboratory, Department of MedicineBrigham and Women’s Hospital, Harvard Medical School
  • Laura Sampson
    • Department of NutritionHarvard School of Public Health
  • Charles Fuchs
    • Channing Laboratory, Department of MedicineBrigham and Women’s Hospital, Harvard Medical School
    • Department of Medical OncologyDana-Farber Cancer Institute
  • Donna Spiegelman
    • Department of EpidemiologyHarvard School of Public Health
    • Department of BiostatisticsHarvard School of Public Health
  • Walter C. Willett
    • Department of NutritionHarvard School of Public Health
    • Department of EpidemiologyHarvard School of Public Health
    • Channing Laboratory, Department of MedicineBrigham and Women’s Hospital, Harvard Medical School
  • Stephanie A. Smith-Warner
    • Department of NutritionHarvard School of Public Health
    • Department of EpidemiologyHarvard School of Public Health
Original paper

DOI: 10.1007/s10552-010-9559-9

Cite this article as:
Mekary, R.A., Wu, K., Giovannucci, E. et al. Cancer Causes Control (2010) 21: 1315. doi:10.1007/s10552-010-9559-9

Abstract

Objective

To examine the association between total antioxidant capacity (TAC) intake and colorectal cancer incidence.

Methods

TAC intake was assessed in 1986 and every 4 years thereafter in the Health Professionals Follow-up Study, a prospective cohort study of 47,339 men. Between 1986 and 2004, 952 colorectal cancer cases were diagnosed. Cox proportional hazards regression models were used to estimate relative risks (RR) and 95% confidence intervals (CI).

Results

Comparing the highest versus lowest quintile, TAC intake from foods only (dietary TAC) was not associated with colorectal (multivariate-RR: 0.98; 95% CI: 0.78, 1.23) or colon (multivariate-RR: 1.20; 95% CI: 0.90, 1.61) cancer risk, but was inversely associated with rectal cancer risk (multivariate-RR: 0.58; 95% CI: 0.35, 0.96). For the same comparison, TAC intake from foods and supplements (total TAC) was not associated with colorectal (multivariate-RR: 0.91; 95% CI: 0.73, 1.14), colon (multivariate-RR: 1.01; 95% CI: 0.77, 1.33), or rectal (multivariate-RR: 0.85; 95% CI: 0.52, 1.38) cancer risk.

Conclusions

Dietary and total TAC intakes were not associated with colorectal and colon cancer risk. Dietary, but not total, TAC intake was inversely associated with rectal cancer risk, suggesting antioxidants per se may not be associated with rectal cancer risk.

Keywords

Total antioxidant capacity (TAC)FRAPColorectal cancerNutrition

Copyright information

© Springer Science+Business Media B.V. 2010