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

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 …

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 …

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 …

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 Gastric cancer (GC) incidence and mortality are rapidly growing worldwide. It is
estimated that more than 1,000,000 new cases are diagnosed each year, and more than …

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 According to epidemiological and experimental data, high individual dietary
antioxidant intake is correlated with reduced cancer risk. The correlations between …

Background No previous study has assessed the association between oxidative balance
score (OBS) and dietary phytochemical index (DPI) with colorectal cancer (CRC) …

Inflammation and antioxidant capacity have been associated with colorectal and breast
cancer. We computed the dietary inflammatory index (DII®), and the total dietary non …