Antioxidant intake from diet and supplements and risk of digestive cancers in middle-aged adults: results from the prospective NutriNet-Sante cohort

作者：Egnell Manon; Fassier Philippine^*; Lecuyer Lucie; Gonzalez Rebeca; Zelek Laurent; Vasson Marie Paule; Hercberg Serge; Latino Martel Paule; Galan Pilar; Druesne Pecollo Nathalie; Deschasaux Melanie; Touvier Mathilde

来源：British Journal of Nutrition, 2017, 118(7): 541-549.

DOI：10.1017/S0007114517002392

• Antioxidants
• Diet
• Dietary supplements
• Prospective cohorts
• Digestive cancers

Experimental studies suggest beneficial effects of antioxidants in digestive cancer prevention. However, epidemiological results are contrasting and few studies quantitatively assessed supplemental intake. This study aimed at investigating the associations between antioxidant intakes (dietary, supplemental and total) and digestive cancer risk. This prospective study included 38 812 middle-aged subjects (45 years) from the NutriNet-Sante cohort (2009-2016). Dietary data were collected using repeated 24 h records. A specific questionnaire assessed dietary supplement use over a 12-month period. A composition database of about 8000 dietary supplements was developed. Associations between continuous and sex-specific quartiles of vitamins C and E, -carotene and Se intakes and digestive cancer risk were characterised using multivariable Cox proportional hazard models. A total of 167 incident digestive cancers (120 colorectal, twenty-six pancreatic, nine oesophagus, seven stomach and five liver) were diagnosed during follow-up investigation. Dietary (hazard ratios (HR)(Q4 v. Q1)=0.56; 95 % CI 0.34, 0.91, P-trend=0.01) and total (HRQ4 v. Q1=0.51; 95 % CI 0.30, 0.84, P-trend=0.008) vitamin C intakes, dietary (HRQ4 v. Q1=0.56; 95 % CI 0.34, 0.92, P-trend=0.005) and total (HRQ4 v. Q1=0.58; 95 % CI 0.36, 0.94, P-trend=0.003) vitamin E intakes, and dietary (HR(for an increment of 10 mu g/d=)0.92; 95 % CI 0.85, 1.00, P=0.04) and total (HR(for an increment of 10 mu g/d=)0.92; 95 % CI 0.86, 0.99, P=0.03) Se intakes were associated with a decreased digestive cancer risk. Statistically significant interactions were observed between dietary and total Se intakes and alcohol consumption as well as between total vitamin E intake and smoking status. This prospective cohort study with quantitative assessment of supplemental intakes suggests a potential protective effect of several antioxidants (vitamins C and E and Se) on digestive cancer risk, and a modulation of some of these relationships by alcohol consumption and smoking status.

• 出版日期2017-10-14