Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study (pages 2429–2443)
Raul Zamora-Ros, Veronika Fedirko, Antonia Trichopoulou, Carlos A. González, Christina Bamia, Elisabeth Trepo, Ute Nöthlings, Talita Duarte-Salles, Mauro Serafini, Lea Bredsdorff, Kim Overvad, Anne Tjønneland, Jytte Halkjær, Guy Fagherazzi, Florence Perquier, Marie-Christine Boutron-Ruault, Verena Katzke, Annekatrin Lukanova, Anna Floegel, Heiner Boeing, Pagona Lagiou, Dimitrios Trichopoulos, Calogero Saieva, Claudia Agnoli, Amalia Mattiello, Rosario Tumino, Carlotta Sacerdote, H. Bas Bueno-de-Mesquita, Petra H.M. Peeters, Elisabete Weiderpass, Dagrun Engeset, Guri Skeie, Marcial Vicente Argüelles, Esther Molina-Montes, Miren Dorronsoro, María José Tormo, Eva Ardanaz, Ulrika Ericson, Emily Sonestedt, Malin Sund, Rikard Landberg, Kay-Tee Khaw, Nicholas J. Wareham, Francesca L. Crowe, Elio Riboli and Mazda Jenab
Version of Record online: 4 JUN 2013 | DOI: 10.1002/ijc.28257
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.