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

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.

Nyckelord

flavonoids; lignans; dietary intake; antioxidant capacity; hepatocellular carcinoma; EPIC

Publicerad i

International Journal of Cancer
2013, Volym: 133, nummer: 10, sidor: 2429-2443
Utgivare: WILEY-BLACKWELL

    Globala målen

    SDG3 Säkerställa hälsosamma liv och främja välbefinnande för alla i alla åldrar

    UKÄ forskningsämne

    Näringslära
    Cancer och onkologi

    Publikationens identifierare

    DOI: https://doi.org/10.1002/ijc.28257

    Permanent länk till denna sida (URI)

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