Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

Raul Zamora-Ros; Veronika Fedirko; Antonia Trichopoulou; Carlos A. González; Christina Bamia; Elisabeth Trepo; Ute Nöthlings; Talita Duarte-Salles; Mauro Serafini; Lea Bredsdorff; Kim Overvad; Anne Tjønneland; Jytte Halkjær; Guy Fagherazzi; Florence Perquier; Marie-Christine Boutron-Ruault; Verena Katzke; Annekatrin Lukanova; Anna Floegel; Heiner Boeing; Pagona Lagiou; Dimitrios Trichopoulos; Saieva Calogero; Claudia Agnoli; Amalia Mattiello; Rosario Tumino; Carlotta Sacerdote; H. Bas Bueno-de-Mesquita; Petra H. M. Peeters; Elisabete Weiderpass; Dagrun Engeset; Guri Skeie; Marcial Vicente Argüelles; Esther Molina-Montes; Miren Dorronsora; María José Tormo; Eva Ardanaz; Ulrika Ericson; Emily Sonestedt; Malin Sund; Rikard Landberg; Kay-Thee Khaw; Nicholas J. Wareham; Francesca L. Crowe; Elio Riboli; Mazda Jenab

doi:10.1002/ijc.28257

Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

Raul Zamora-Ros
, Veronika Fedirko
, Antonia Trichopoulou
, Carlos A. González
, Christina Bamia
, Elisabeth Trepo
, Ute Nöthlings
, Talita Duarte-Salles
, Mauro Serafini
, Lea Bredsdorff
, Kim Overvad
, Anne Tjønneland
, Jytte Halkjær
, Guy Fagherazzi
, Florence Perquier
, Marie-Christine Boutron-Ruault
, Verena Katzke
, Annekatrin Lukanova
, Anna Floegel
, Heiner Boeing

Pagona Lagiou, Dimitrios Trichopoulos, Saieva Calogero, Claudia Agnoli, Amalia Mattiello, Rosario Tumino, Carlotta Sacerdote, H. Bas Bueno-de-Mesquita, Petra H. M. Peeters, Elisabete Weiderpass, Dagrun Engeset, Guri Skeie, Marcial Vicente Argüelles, Esther Molina-Montes, Miren Dorronsora, María José Tormo, Eva Ardanaz, Ulrika Ericson, Emily Sonestedt, Malin Sund, Rikard Landberg, Kay-Thee Khaw, Nicholas J. Wareham, Francesca L. Crowe, Elio Riboli, Mazda Jenab

Publication: Contribution to journal › Journal article › peer-review

Abstract

What's new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk.

Original language	English
Pages (from-to)	2429-2443
Number of pages	15
Journal	International Journal of Cancer
Volume	133
Issue number	10
DOIs	https://doi.org/10.1002/ijc.28257
Publication status	Published - 2013

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

flavonoids
lignans
dietary intake
antioxidant capacity
hepatocellular carcinoma
EPIC

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10.1002/ijc.28257

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Zamora-Ros, R., Fedirko, V., Trichopoulou, A., González, C. A., Bamia, C., Trepo, E., Nöthlings, U., Duarte-Salles, T., Serafini, M., Bredsdorff, L., Overvad, K., Tjønneland, A., Halkjær, J., Fagherazzi, G., Perquier, F., Boutron-Ruault, M.-C., Katzke, V., Lukanova, A., Floegel, A., ... Jenab, M. (2013). Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study. International Journal of Cancer, 133(10), 2429-2443. https://doi.org/10.1002/ijc.28257

@article{43b403c1f27e424fad4b958436e93c0a,

title = "Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study",

abstract = "What's new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk.",

keywords = "flavonoids, lignans, dietary intake, antioxidant capacity, hepatocellular carcinoma, EPIC, flavonoids, lignans, dietary intake, antioxidant capacity, hepatocellular carcinoma, EPIC",

author = "Raul Zamora-Ros and Veronika Fedirko and Antonia Trichopoulou and Gonz{\'a}lez, \{Carlos A.\} and Christina Bamia and Elisabeth Trepo and Ute N{\"o}thlings and Talita Duarte-Salles and Mauro Serafini and Lea Bredsdorff and Kim Overvad and Anne Tj{\o}nneland and Jytte Halkj{\ae}r and Guy Fagherazzi and Florence Perquier and Marie-Christine Boutron-Ruault and Verena Katzke and Annekatrin Lukanova and Anna Floegel and Heiner Boeing and Pagona Lagiou and Dimitrios Trichopoulos and Saieva Calogero and Claudia Agnoli and Amalia Mattiello and Rosario Tumino and Carlotta Sacerdote and Bueno-de-Mesquita, \{H. Bas\} and Peeters, \{Petra H. M.\} and Elisabete Weiderpass and Dagrun Engeset and Guri Skeie and Arg{\"u}elles, \{Marcial Vicente\} and Esther Molina-Montes and Miren Dorronsora and Tormo, \{Mar{\'i}a Jos{\'e}\} and Eva Ardanaz and Ulrika Ericson and Emily Sonestedt and Malin Sund and Rikard Landberg and Kay-Thee Khaw and Wareham, \{Nicholas J.\} and Crowe, \{Francesca L.\} and Elio Riboli and Mazda Jenab",

year = "2013",

doi = "10.1002/ijc.28257",

language = "English",

volume = "133",

pages = "2429--2443",

journal = "International Journal of Cancer",

issn = "0020-7136",

publisher = "WILEY-LISS",

number = "10",

}

Zamora-Ros, R, Fedirko, V, Trichopoulou, A, González, CA, Bamia, C, Trepo, E, Nöthlings, U, Duarte-Salles, T, Serafini, M, Bredsdorff, L, Overvad, K, Tjønneland, A, Halkjær, J, Fagherazzi, G, Perquier, F, Boutron-Ruault, M-C, Katzke, V, Lukanova, A, Floegel, A, Boeing, H, Lagiou, P, Trichopoulos, D, Calogero, S, Agnoli, C, Mattiello, A, Tumino, R, Sacerdote, C, Bueno-de-Mesquita, HB, Peeters, PHM, Weiderpass, E, Engeset, D, Skeie, G, Argüelles, MV, Molina-Montes, E, Dorronsora, M, Tormo, MJ, Ardanaz, E, Ericson, U, Sonestedt, E, Sund, M, Landberg, R, Khaw, K-T, Wareham, NJ, Crowe, FL, Riboli, E & Jenab, M 2013, 'Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study', International Journal of Cancer, vol. 133, no. 10, pp. 2429-2443. https://doi.org/10.1002/ijc.28257

Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study. / Zamora-Ros, Raul; Fedirko, Veronika; Trichopoulou, Antonia et al.
In: International Journal of Cancer, Vol. 133, No. 10, 2013, p. 2429-2443.

Publication: Contribution to journal › Journal article › peer-review

TY - JOUR

T1 - Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

AU - Zamora-Ros, Raul

AU - Fedirko, Veronika

AU - Trichopoulou, Antonia

AU - González, Carlos A.

AU - Bamia, Christina

AU - Trepo, Elisabeth

AU - Nöthlings, Ute

AU - Duarte-Salles, Talita

AU - Serafini, Mauro

AU - Bredsdorff, Lea

AU - Overvad, Kim

AU - Tjønneland, Anne

AU - Halkjær, Jytte

AU - Fagherazzi, Guy

AU - Perquier, Florence

AU - Boutron-Ruault, Marie-Christine

AU - Katzke, Verena

AU - Lukanova, Annekatrin

AU - Floegel, Anna

AU - Boeing, Heiner

AU - Lagiou, Pagona

AU - Trichopoulos, Dimitrios

AU - Calogero, Saieva

AU - Agnoli, Claudia

AU - Mattiello, Amalia

AU - Tumino, Rosario

AU - Sacerdote, Carlotta

AU - Bueno-de-Mesquita, H. Bas

AU - Peeters, Petra H. M.

AU - Weiderpass, Elisabete

AU - Engeset, Dagrun

AU - Skeie, Guri

AU - Argüelles, Marcial Vicente

AU - Molina-Montes, Esther

AU - Dorronsora, Miren

AU - Tormo, María José

AU - Ardanaz, Eva

AU - Ericson, Ulrika

AU - Sonestedt, Emily

AU - Sund, Malin

AU - Landberg, Rikard

AU - Khaw, Kay-Thee

AU - Wareham, Nicholas J.

AU - Crowe, Francesca L.

AU - Riboli, Elio

AU - Jenab, Mazda

PY - 2013

Y1 - 2013

N2 - What's new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk.

AB - What's new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk.

KW - flavonoids

KW - lignans

KW - dietary intake

KW - antioxidant capacity

KW - hepatocellular carcinoma

KW - EPIC

KW - flavonoids

KW - lignans

KW - dietary intake

KW - antioxidant capacity

KW - hepatocellular carcinoma

KW - EPIC

UR - https://res.slu.se/id/publ/55555

U2 - 10.1002/ijc.28257

DO - 10.1002/ijc.28257

M3 - Journal article

C2 - 23649669

SN - 0020-7136

VL - 133

SP - 2429

EP - 2443

JO - International Journal of Cancer

JF - International Journal of Cancer

IS - 10

ER -

Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study

Abstract

UN SDGs

Keywords

Access to Document

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