Poster Topical Area: Diet and Cancer

Location: Auditorium

Poster Board Number: 207

P07-021 - Association of dietary total antioxidant capacity with cancer risk in the Cancer Screening Examination Cohort in Korea

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: Epidemiological studies suggest that dietary total antioxidant capacity (TAC) may play a role in the prevention of chronic diseases including cancer. The purposes of this study were to estimate dietary TAC, and to examine the association between TAC and cancer risk based on data from the Cancer Screening Examination Cohort 2004-2008 of the National Cancer Center, Korea.

Methods: This study included 8,024 subjects who completed questionnaires surveying information regarding demographic and lifestyle factors, as well as a 3-day dietary record. The daily consumption of energy and food groups was assessed using CAN-Pro 3.0 (Korean Nutrition Society, Seoul, Korea). TAC (mg vitamin C equivalents [VCE]/d) from diet was estimated using a TAC database for common Korean foods. Hazard ratios (HRs) were estimated using a Cox proportional hazards model. All statistical analyses were conducted using Stata 14 (StataCorp LLC, College Station, TX, USA).

Results: During the mean follow-up period of 10.1 years, 443 cancer cases were newly diagnosed. The median dietary TAC was 328.1 mg VCE/d. The mean of the highest sextile (968.0 mg VCE/d) was nine times greater than that of the lowest sextile (113.8 mg VCE/d). After multivariable adjustment, there was no significant correlation between TAC and overall cancer risk. In men, however, TAC tended to decrease overall cancer risk and HR was significantly decreased by 39% in the highest sextile than in the lowest sextile (HR 0.61; 95% confidence interval [CI]: 0.39, 0.95; p for trend=0.094) after multivariable adjustment. We observed a tendency for TAC to reduce gastrointestinal (GI) cancer risk and HR for GI cancer risk was significantly decreased by 53% in the highest sextile than in the lowest sextile (HR 0.47; 95% CI: 0.24, 0.94; p for trend = 0.075) after multivariable adjustment.

Conclusions: Our results suggest that greater intake of TAC may reduce overall cancer risk, particularly among men and may reduce GI cancer risk. Additional research is necessary to clarify the association between dietary antioxidant intake and the risk of cancer.

CoAuthors: Gyung-Ah Wie – National Cancer Center; Yeong-Ah Cho – National Cancer Center; Hyun-hee Kang – National Cancer Center; Kyoung-A Ryu – National Cancer Center; Min-Kyong Yoo – National Cancer Center; Seong-Ah Kim – Seoul National University; Kyungho Ha – Seoul National University; Hyojee Joung – Seoul National University

So Young Kim

clinical dietitian
National Cancer Center
Go-yang, Kyonggi-do, Republic of Korea