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Composite dietary antioxidant index and the risk of colorectal cancer: Findings from the Singapore Chinese Health Study
Devout consumption of antioxidant-containing foods may help halt the occurrence of colorectal cancer.
This study clarified the association between increased dietary exposure to antioxidants and the chances of receiving a diagnosis of colorectal cancer. Researchers surveyed the diet and health of more than 60,000 Chinese men and women for a duration of 17.5 years. During the course of the study, a total of 2,140 cases of colorectal cancer were recorded in the study population.
Researchers identified a beneficial association between greater consumption of antioxidant-rich foods and lesser risk of colorectal cancer. The data from this study suggest that individuals who want to protect themselves from colorectal cancer should add more foods loaded with antioxidants to their diet.
Research Summary Information
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2022
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Yi-Chuan Yu, Pedram Paragomi, Renwei Wang, Aizhen Jin, Robert E Schoen, Li-Ting Sheng, An Pan, Woon-Puay Koh, Jian-Min Yuan, Hung N Luu
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University of Pittsburgh Medical Center (UPMC) Hillman Cancer Center, Pittsburgh, Pennsylvania, USA. Healthy Longevity Translational Research Programme, Yong Loo Lin School of Medicine, National University of Singapore, Singapore. Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, Pennsylvania, USA. Division of Gastroenterology, Hepatology, and Nutrition, Department of Medicine, University of Pittsburgh Medical Center, Pittsburgh, Pennsylvania, USA. Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China. Singapore Institute for Clinical Sciences, Agency for Science Technology and Research (A*STAR), Singapore.
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