Title : Dietary total antioxidant capacity and risk of cancer
Abstract:
The prevalence of cancer has been increasing at an alarming rate in the recent decades. This chronic disease is associated with a high economic burden, disability, and early mortality. The cancer is the second leading cause of death behind cardiovascular diseases. Therefore, appropriate strategies are required to decrease the incidence of this disorder. A large number of studies have been done to determine factors involved in the etiology of cancer. Diet is a most important factor known in this regard. Recent studies have shown that dietary total antioxidant capacity (D-TAC) may affect risk of cancer; however, findings are conflicting. We found that D-TAC obtained from different methods including FRAP, TRAP, TEAC and ORAC was inversely associated with risk of cancer. Such relationship was also seen for D-TAC based on FRAP and TRAP in either prospective or case-control studies. Furthermore, mentioned inverse association was observed for D-TAC based on TEAC and ORAC in case-control studies. In addition, we found that D-TAC was inversely associated with risk of colorectal, gastric and endometrial cancer. Dose-response meta-analysis provided a significant non-linear association between D-TAC (based on FRAP and TRAP) and cancer risk. Based on linear dose-response meta-analysis, a-10 mmol/day increase in FRAP and a-5 mmol/day increase in TRAP and TEAC were associated with 9%, 17% and 14% reduction in risk of cancer, respectively. Diet with high total antioxidant capacity provides an adequate and efficient protection against oxidative stress can result in DNA damage and mutations. Diet with high total antioxidant capacity has anti-inflammatory properties; Inflammation is a known risk factor for cancer. In addition to cancer risk, dietary intake of antioxidant can affect different clinical outcomes in patients suffering from cancer. Overall, it seems that diet rich in antioxidants can favorably affect both prevention and treatment of cancer.
Audience Take Away:
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Intake of fresh fruit, root vegetables, and fruiting vegetables is associated with lower risk of cancer mortality, probably as a result of their high content of vitamin C, pro-vitamin A carotenoids, and lycopene.
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Adherence to a low-fat diet with high content of antioxidants is associated with better prognosis in patients with breast cancer.
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Overall, it seems that diet rich in antioxidants can favorably affect both prevention and treatment of cancer.
