Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

Zamora-Ros, Raul Fedirko, Veronika Trichopoulou, Antonia and Gonzalez, Carlos A. Bamia, Christina Trepo, Elisabeth and Noethlings, Ute Duarte-Salles, Talita Serafini, Mauro and Bredsdorff, Lea Overvad, Kim Tjonneland, Anne Halkjaer, Jytte Fagherazzi, Guy Perquier, Florence Boutron-Ruault, Marie-Christine Katzke, Verena Lukanova, Annekatrin Floegel, Anna Boeing, Heiner Lagiou, Pagona Trichopoulos, Dimitrios and Saieva, Calogero Agnoli, Claudia Mattiello, Amalia and Tumino, Rosario Sacerdote, Carlotta Bueno-de-Mesquita, H. Bas and Peeters, Petra H. M. Weiderpass, Elisabete Engeset, Dagrun and Skeie, Guri Argueelles, Marcial Vicente Molina-Montes, Esther Dorronsoro, Miren Tormo, Maria Jose Ardanaz, Eva and Ericson, Ulrika Sonestedt, Emily Sund, Malin Landberg, Rikard Khaw, Kay-Tee Wareham, Nicholas J. Crowe, Francesca L. Riboli, Elio Jenab, Mazda

scientific_publication_article

Επιστημονική δημοσίευση - Άρθρο Περιοδικού (EL)

Scientific publication - Journal Article (EN)

2013

Limited epidemiological evidence suggests a protective role for plant foods rich in flavonoids and antioxidants in hepatocellular cancer (HCC) etiology. Our aim was to prospectively investigate the association between dietary intake of flavonoids, lignans and nonenzymatic antioxidant capacity (NEAC) and HCC risk. Data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort including 477,206 subjects (29.8% male) recruited from ten Western European countries, was analyzed. Flavonoid, lignan and NEAC intakes were calculated using a compilation of existing food composition databases linked to dietary information from validated dietary questionnaires. Dietary NEAC was based on ferric reducing antioxidant capacity (FRAP) and total radical-trapping antioxidant parameter (TRAP). Hepatitis B/C status was measured in a nested case-control subset. During a mean follow-up of 11-years, 191 incident HCC cases (66.5% men) were identified. Using Cox regression, multivariable adjusted models showed a borderline nonsignificant association of HCC with total flavonoid intake (highest versus lowest tertile, HR=0.65, 95% CI: 0.40-1.04; p(trend)=0.065), but not with lignans. Among flavonoid subclasses, flavanols were inversely associated with HCC risk (HR=0.62, 95% CI: 0.39-0.99; p(trend)=0.06). Dietary NEAC was inversely associated with HCC (FRAP: HR 0.50, 95% CI: 0.31-0.81; p(trend)=0.001; TRAP: HR 0.49, 95% CI: 0.31-0.79; p(trend)=0.002), but statistical significance was lost after exclusion of the first 2 years of follow-up. This study suggests that higher intake of dietary flavanols and antioxidants may be associated with a reduced HCC risk. What’s new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk. (EN)

English

Ερευνητικό υλικό ΕΚΠΑ

https://creativecommons.org/licenses/by-nc/4.0/

University of Athens

Pergamos Digital Library

Journal Article