Gastrointestinal cancerDietary total antioxidant capacity and colorectal cancer and colorectal adenomatous polyps: a case-control studyRafiee, Pegaha,,b; Jafari Nasab, Saeedeb; Bahrami, Alirezab; Rezaeimanesh, Nasimc; Jalali, Sabad; Hekmatdoost, Azitab; Sadeghi, Amire; Naja, Farahf; Houshyari, Mohammadg; Hejazi, EhsanbAuthor Information aStudent Research Committee, Department and Faculty of Nutrition Sciences and Food Technology bDepartment of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences cMultiple Sclerosis Research Center, Neuroscience Institute, Tehran University of Medical Sciences dUrology and Nephrology Research Center eGastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran fDepartment of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon gRadio-Oncology Department, Shohadae Tajrish Hospital, Shahi Beheshti University of Medical Sciences, Tehran, Iran Received 18 August 2019 Accepted 2 January 2020 Correspondence to Ehsan Hejazi, PhD, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Tel: +98 91 2153 0775; fax: +98 21 2207 7424; e-mail: [email protected] European Journal of Cancer Prevention: January 2021 - Volume 30 - Issue 1 - p 40-45 doi: 10.1097/CEJ.0000000000000577 Buy Metrics Abstract Colorectal cancer (CRC) is the third most common and the third most deadly cancer worldwide. In Iran, CRC is the third and fifth most common cancer in females and males, respectively. Chronic oxidative stress has been implicated in the development of CRC and its precursor, colorectal adenomatous polyps (CAP). While there were a few studies that suggested a favorable role of individuals antioxidants on the CRC risk, the total antioxidant capacity (TAC) of diet has been less investigated. Consequently, the aim of this study is to investigate the association of TAC with the odds of CRC and CAP. This is a case-control study. The participants were 130 cases with incident, histologically confirmed CRC, 134 cases with incident of CAP and 243 hospital-based controls. TAC has been assessed with dietary ferric-reducing antioxidant potential and oxygen radical absorbance capacity method based on collected dietary intake data through a reproducible and valid food frequency questionnaire. Adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for the association between the TAC and CRC and CAP odds were estimated by multiple logistic regression. After controlling for potential confounders, TAC was significantly associated with CRC and CAP odds. (ORQ3-Q1 for CRC = 0.25, 95% CI: 0.13–0.46, Ptrend = 0.001. ORQ3-Q1 for CAP = 0.48, 95% CI: 0.27–0.85, Ptrend = 0.01). The findings of this study suggested an inverse association between TAC and CRC and CAP risk. Copyright © 2020 Wolters Kluwer Health, Inc. All rights reserved.