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 -
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