The Association between Dietary Total Antioxidant Capacity and Glioma in Adults

Abstract

Objective

We assessed the relation between dietary total antioxidant capacity (TAC) and risk of glioma among Iranian adults. Design: A hospital-based case-control study. Setting: This case-control investigation was done in 2011. Usual dietary intakes of participants during the preceding year were examined using a food frequency questionnaire. Data on dietary TAC from foods was gathered from published databases that provided the antioxidant capacity for each food item, measured by ferric reducing antioxidant power. Participants: Cases were individuals with pathologically confirmed glioma that were diagnosed during the last month (n = 128). Controls were individuals, aged between 20 and 75 years, who were hospitalized or were outpatients referred to other wards of the same hospitals (n = 256). Results: Compared with participants in the lowest quartile, those in the highest quartile of dietary TAC had a lower odds of glioma (OR: 0.28, 95%CI: 0.15–0.45). This association was strengthened when potential confounders were taken into account (OR: 0.13; 95%CI: 0.05–0.35). Such inverse association was also seen for men (OR: 0.05, 95%CI: 0.01–0.19), but not for women. Furthermore, significant inverse associations were seen between dietary intakes of vitamin C (OR for Q₄ vs. Q₁: 0.14, 95%CI: 0.05–0.36; P-trend < 0.01), vitamin B6 (OR for Q₄ vs. Q₁: 0.35, 95%CI: 0.13–0.97; P-trend = 0.02) and β-carotene (OR for Q₃ vs. Q₁: 0.43, 95%CI: 0.19–0.98; P-trend = 0.57) and glioma, after controlling for potential covariates. Conclusions: We found that dietary TAC as well as dietary intake of vitamin C, vitamin B6, and β-carotene was inversely associated with odds of glioma in adults.

Keywords:

• Antioxidant
• diet
• epidemiology

Availability of Supporting Data

Supporting data for this investigation can be available by contacting the supervisor of the research (AE).

Disclosure Statement

None of the authors declared potential personal or financial conflicts of interest.

Authors’ Contributions

MH, MS, GS, PS, OS, and AE designed the research, conducted the study, analyzed the data, wrote the manuscript, and had the responsibility for the final content. All authors read and approved the final manuscript.

Additional information

Funding

The financial support for this study was from Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. This study was financially supported by the Research Council of the Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. This study was extracted from an M.S. dissertation, which was approved by the School of Nutrition & Food Sciences, Isfahan University of Medical Sciences (no. 394328).