Objective To examine the association between total antioxidant capacity (TAC) intake and
colorectal cancer incidence. Methods TAC intake was assessed in 1986 and every 4 years …

A favorable role of fruit and vegetables on colorectal cancer risk has been related to the
antioxidant properties of their components. We used data from an Italian case–control study …

Background Colorectal cancer is the third most common cancer worldwide. Diet has been
hypothesized as involved in colorectal cancer etiology, but few studies on the influence of …

Colorectal cancer (CRC) is a major contributor to cancer death globally. Several studies
showed some protections by certain individual dietary antioxidants against CRC …

Background: Gastrointestinal (GI) cancers are common types of cancers. Among different
factors that affect the etiology of GI cancers, diet has an important contribution. Dietary …

Background & aims Dietary quality and patterns have been associated with reduced
incidence and increased colorectal cancer (CRC) survival. Two validated scores …

Objectives We aimed to evaluate the possible role of dietray TAC against different types of
cancers in a systematic review and meta-analyses of observational studies. Methods: A …

Background Recent studies have shown that dietary total antioxidant capacity (D-TAC) may
affect risk of cancer; however, findings are conflicting. Hence, we aimed to summarize the …

BACKGROUND & AIMS: Antioxidant intake has been reported to increase the risk of
colorectal cancer (CRC) for smokers, yet reduce the risk for nonsmokers. We investigated …

Background: Total antioxidant capacity (TAC) reflects an individual's overall antioxidant
intake. We sought to clarify whether higher TAC is associated with lower risks of pancreatic …