title: Dietary total antioxidant capacity and the risk of breast cancer: a case-control study.
abstract: There is growing evidence that dietary antioxidants may have favourable effects in reducing cancer risk. In a case-control study we investigated the association of dietary total antioxidant capacity (TAC) and risk of breast cancer. Sociodemographic data, medical history and anthropometric measurements were collected from 275 women (100 breast cancer cases & 175 controls). Participants' usual dietary intake was measured using a validated semi-quantitative food frequency questionnaire and their dietary TAC was estimated. An inverse, but non-significant, association was observed between dietary TAC and breast cancer risk. Multiple logistic regression models based on TAC of individual food groups showed that consumption of fruits and vegetables with higher TAC (μmolTE/100 g) was associated with a significantly decreased risk of breast cancer. Our study supports a protective effect of dietary antioxidants in relation to breast cancer risk. Food selection based on TAC of foods may be an effective strategy to modify the risk of cancer.
authors.affiliation: Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors.forename: Z
authors.initials: Z
authors.lastname: Karimi
authors.affiliation: Nutrition and Endocrine Research Centre and Obesity Research Centre, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors.forename: Z
authors.initials: Z
authors.lastname: Bahadoran
authors.affiliation: Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors.forename: S
authors.initials: S
authors.lastname: Abedini
authors.affiliation: Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors.forename: A
authors.initials: A
authors.lastname: Houshyar-Rad
authors.affiliation: Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors.forename: B
authors.initials: B
authors.lastname: Rashidkhani
mesh_terms: D000886:Anthropometry; D000975:Antioxidants / Q000008:administration & dosage*; D001943:Breast Neoplasms / Q000517:prevention & control*; D016022:Case-Control Studies; D003710:Demography; D004032:Diet; D005260:Female; D006801:Humans; D007492:Iran; D008875:Middle Aged; D011795:Surveys and Questionnaires
chemical_list: D000975:Antioxidants