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Aims: To study whether the consumption of ultra-processed foods and drinks is associated with breast, colorectal, and prostate cancers., Methods: Multicentric population-based case-control study (MCC-Spain) conducted in 12 Spanish provinces. Participants were men and women between 20 and 85 years of age with diagnoses of colorectal (n = 1852), breast (n = 1486), or prostate cancer (n = 953), and population-based controls (n = 3543) frequency-matched by age, sex, and region. Dietary intake was collected using a validated food frequency questionnaire. Foods and drinks were categorized according to their degree of processing based on the NOVA classification. Unconditional multivariable logistic regression was used to evaluate the association between ultra-processed food and drink consumption and colorectal, breast, and prostate cancer., Results: In multiple adjusted models, consumption of ultra-processed foods and drinks was associated with a higher risk of colorectal cancer (OR for a 10% increase in consumption: 1.11; 95% CI 1.04-1.18). The corresponding odds for breast (OR 1.03; 95% CI 0.96-1.11) and prostate cancer (OR 1.02; 95% CI 0.93-1.12) were indicative of no association., Conclusions: Results of this large population-based case-control study suggest an association between the consumption of ultra-processed foods and drinks and colorectal cancer. Food policy and public health should include a focus on food processing when formulating dietary guidelines., Competing Interests: Conflict of interest The authors declare that they have no competing interests., (Copyright © 2021 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.)

Proinflammatory diets are associated with risk of developing colorectal cancer (CRC), however, inconsistencies exist in subsite- and sex-specific associations. The relationship between CRC and combined lifestyle-related factors that contribute toward a low-grade inflammatory profile has not yet been explored. We examined the association between the dietary inflammatory potential and an inflammatory profile and CRC risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. This cohort included 476,160 participants followed-up of 14 years and 5,991 incident CRC cases (3,897 colon and 2,094 rectal tumors). Dietary inflammatory potential was estimated using an Inflammatory Score of the Diet (ISD). An Inflammatory Profile Score (IPS) was constructed, incorporating the ISD, physical activity level and abdominal obesity. The associations between the ISD and CRC and IPS and CRC were assessed using multivariable regression models. More proinflammatory diets were related to a higher CRC risk, particularly for colon cancer; hazard ratio (HR) for highest versus lowest ISD quartile was 1.15 (95% confidence interval [CI] 1.04-1.27) for CRC, 1.24 (95% CI 1.09-1.41) for colon cancer and 0.99 (95% CI 0.83-1.17) for rectal cancer. Associations were more pronounced in men and not significant in women. The IPS was associated with CRC risk, particularly colon cancer among men; HRs for the highest versus lowest IPS was 1.62 (95% CI 1.31-2.01) for colon cancer overall and 2.11 (95% CI 1.50-2.97) for colon cancer in men. Our study shows that more proinflammatory diets and a more inflammatory profile are associated with higher risk of CRC, principally colon cancer and in men., (© 2020 UICC.)

Objective: The purpose of this study was to assess the association between dietary intake and lipid peroxidation.Design: Cross-sectional population analysis from an ongoing prospective study. Malondialdehyde (MDA) was measured as a marker of lipid peroxidation. Diet was assessed through direct observation and food frequency questionnaire.Subjects: Participants with no missing data were 162 nonsmoking elderly individuals residing in 7 institutions across Asturias (Spain).Statistical analyses performed: Comparisons of adjusted group means by tertiles of plasma MDA were made by analysis of variance. Stepwise regression analysis was done using MDA as a dependent variable and food intake as an independent variable. Food intakes were categorized into quartiles and logistic regression was applied to calculate the odds ratio for being in the highest tertile of plasma MDA.Results: Consumption of potatoes had an independent direct effect and accounted for a sizeable proportion of the variation in plasma MDA levels (18%, P<.001). In addition to potatoes, other foods that had an apparently independent effect on plasma MDA were eggs, cooked vegetables, and red wine (R2=0.028, 0.023 and 0.018, respectively). In this study, dietary factors accounted for 25% of the variation in plasma MDA levels.Conclusion: Identifying nutritional determinants of oxidative stress is important because of its negative health effect. Consumption of cooked vegetables and moderate intake of wine has been shown to be appropriate for reducing the risk of oxidative damage. On the contrary, caution must be used with the intake of potatoes because we have found a positive association with MDA levels. Further studies are required to investigate the mechanism(s) of this association and whether it is related to the preparation method or to the potato itself. [Copyright &y& Elsevier]