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

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 …

Aim Antioxidants, such as vitamin A, C and E, selenium and β‐carotene, have been
proposed as possible agents in the chemoprevention of colorectal cancer and have been …

Objective: To study the association between dietary and serum antioxidant vitamins and
carotenoids and risk for colorectal cancer in male smokers. Design: A prospective cohort …

Background Oxidative stress is the first step involved in mutagenesis, carcinogenesis and
aging. There has been great interest in recent years in potentially health benefits of dietary …

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 …

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

Experimental studies suggest beneficial effects of antioxidants in digestive cancer
prevention. However, epidemiological results are contrasting and few studies quantitatively …

BACKGROUND & AIMS: There has been consistent evidence for a relationship between
smoking and colorectal cancer (CRC), although it is not clear whether the colon or rectum is …