Dietary total antioxidant capacity and gastric cancer risk in the European prospective investigation into cancer and nutrition study
International Journal of Cancer, 04/24/2012  Clinical Article

Serafini M et al. – The findings suggest that dietary antioxidant capacity intake from different sources of plant foods is associated with a reduction in the risk of gastric cancer (GC).

• A total of 521,457 subjects (153,447 men) aged mostly 35-70years old, were recruited largely between 1992 and 1998.
• Ferric reducing antioxidant potential (FRAP) and total radical-trapping antioxidant parameter (TRAP), measuring reducing and chain-breaking antioxidant capacity were used to measure dietary TAC from plant foods.
• Dietary antioxidant intake is associated with a reduction in the risk of GC for both FRAP (adjusted HR 0.66; 95%CI (0.46-0.95) and TRAP (adjusted HR 0.61; 95%CI (0.43-0.87) (highest vs. lowest quintile).
• The association was observed for both cardia and noncardia cancers.

• A clear effect was observed in smokers with a significant reduction in GC risk for the fifth quintile of intake for both assays (highest vs. lowest quintile: adjusted HR 0.41; 95%CI (0.22-0.76) p for trend <0.001 for FRAP; adjusted HR 0.52; 95%CI (0.28-0.97) p for trend <0.001 for TRAP) but not in nonsmokers.
• In former smokers, the association with FRAP intake was statistically significant (highest vs. lowest quintile: adjusted HR 0.4; 95%CI (0.21-0.75) p<0.05); no association was observed for TRAP.