Pre-diagnostic polyphenol intake and breast cancer survival: the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

Kyrø, Cecilie; Zamora-Ros, Raúl; Scalbert, Augustin; Tjønneland, Anne; Dossus, Laure; Johansen, Christoffer; Bidstrup, Pernille Envold; Weiderpass, Elisabete; Christensen, Jane; Ward, Heather; Aune, Dagfinn; Riboli, Elio; His, Mathilde; Clavel‐Chapelon, Françoise; Baglietto, Laura; Katzke, Verena; Kühn, Tilman; Boeing, Heiner; Floegel, Anna; Overvad, Kim; Lasheras, Cristina; Travier, Noémie; Sánchez, María José; Amiano, Pilar; Chirlaque, María Dolores; Ardanáz, Eva; Khaw, Kay Tee; Wareham, Nick; Pérez-Cornago, Aurora; Trichopoulou, Antonia; Λάγιου, Παγώνα; Vasilopoulou, Effie; Masala, Giovanna; Grioni, Sara; Berrino, Franco; Tumino, Rosario; Sacerdote, Carlotta; Mattiello, Amalia; Bueno‐de‐Mesquita, H. Bas; Peeters, Petra H.; Gils, Carla van; Borgquist, Signe; Butt, Salma; Zeleniuch‐Jacquotte, Anne; Sund, Malin; Hjartåker, Anette; Skeie, Guri; Olsen, Anja; Romieu, Isabelle

doi:10.1007/s10549-015-3595-9

Cited by 34 publications

(48 citation statements)

References 39 publications

(56 reference statements)

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“…Except for the sugarcane vinegar (Mimura and others ), research on the anticancer activities of fruit vinegars has not yet been published. Nevertheless, according to investigations on the anticancer activities of polyphenols (such as resveratrol) in some fruits (Shukla and Singh ; Peng and others ; Kyrø and others ; Zamora‐Ros and others ), the long‐term intake of fruit vinegars may have a positive anticancer effect in humans as well.…”

Section: Functional Properties Of Vinegarsmentioning

confidence: 99%

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Chen

Giudici

et al. 2016

Comp Rev Food Sci Food Safe

163

128

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Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti-infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti-infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively. The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar. Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.

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Section: Functional Properties Of Vinegarsmentioning

confidence: 99%

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Chen

Giudici

et al. 2016

Comp Rev Food Sci Food Safe

163

128

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“…On the other hand, Feng et al [36] found a protective effect of anthocyanidins, proanthocyanidins, flavanones, flavones, flavonols and isoflavones. Some other studies found a protective effect of flavonol consumption against BC risk among none-to-low alcohol drinkers compared to heavy drinkers [18,19].…”

Section: Discussionmentioning

confidence: 92%

“…Case-control studies carried out in USA [38], Mexico [39,40] and Greece [41] observed a lower risk of BC among postmenopausal women with a high intake of some flavonoid subclasses (i.e., flavones, flavanols, and flavonols). Nevertheless, results from prospective cohort studies indicated that the chemopreventive role of flavonoids and flavonols in BC carcinogenesis still remains unclear [18,19,42]. Other studies suggested that protective associations were stronger in premenopausal than in postmenopausal women [43,44], whereas Dong et al showed the opposite [45].…”

Section: Discussionmentioning

confidence: 99%

“…Several epidemiological studies, focused on lignans and flavonoids, have detected a protective association with BC risk [1,18,19], but, to our knowledge, the effect of other polyphenol classes has not been assessed. Nevertheless, meta-analyses have shown that flavonoid intake effect on BC risk is not well established, considering differences between tumor characteristics such as estrogen receptor, progesterone receptor and HER2 receptor status [20,21].…”

Section: Introductionmentioning

confidence: 96%

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Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

et al. 2020

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There is limited evidence of phenolic compounds acting as protective agents on several cancer types, including breast cancer (BC). Nevertheless, some polyphenol classes have not been investigated and there is a lack of studies assessing the effect on menopausal status and hormone receptor status as influenced by these compounds. The objective of this study is to evaluate the association between the intake of all polyphenol classes in relation to the BC risk by menopausal and hormone receptor status. We used data from a population-based multi-case-control study (MCC-Spain) including 1472 BC cases and 1577 controls from 12 different regions of Spain. The odds ratios (ORs) with 95% CI were calculated using logistic regression of mixed effects by quartiles and log2 of polyphenol intakes (adjusted for the residual method) of overall BC, menopausal and receptor status. No associations were found between total intake of polyphenols and BC risk. However, inverse associations were found between stilbenes and all BC risk (ORQ4 vs. Q1: 0.70, 95%CI: 0.56–0.89, Ptrend = 0.001), the consumption of hydroxybenzaldehydes (ORQ4 vs. Q1: 0.75, 95%CI: 0.59–0.93, Ptrend = 0.012) and hydroxycoumarins (ORQ4 vs. Q1: 0.73, 95%CI: 0.57–0.93; Ptrend = 0.005) were also inversely associated. The intake of stilbenes, hydroxybenzaldehydes and hydroxycoumarins can contribute to BC reduction risk on all menopausal and receptor statuses.

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“…In a meta‐analysis we previously found consistent evidence for protective effects of higher lignan exposure, measured as prediagnosis estimated dietary lignan intake or pre/postdiagnosis blood ENL, for both all‐cause mortality (ACM) and breast cancer‐specific mortality (BCSM) in postmenopausal breast cancer patients . Since then, a large study confirmed the inverse association between prediagnosis lignan intake and BCSM in postmenopausal women, while another study found prediagnosis plasma ENL to be associated with reduced BCSM . However, the potential underlying biological mechanisms linking lignans to breast cancer prognosis have not yet been well elucidated.…”

Section: Introductionmentioning

confidence: 95%

Circulating enterolactone concentrations and prognosis of postmenopausal breast cancer: assessment of mediation by inflammatory markers

Jaskulski

Jung

Behrens

et al. 2018

Intl Journal of Cancer

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Higher lignan exposure has been associated with lower all-cause mortality (ACM) and breast cancer-specific mortality (BCSM) for postmenopausal breast cancer patients. However, the biological mechanisms underpinning these associations are still unclear. We investigated for the first time whether and to what extent the association between enterolactone (ENL), the major lignan metabolite, and postmenopausal breast cancer prognosis is mediated by inflammatory biomarkers. Circulating concentrations of ENL and inflammatory markers were measured in a population-based prospective cohort of 1,743 breast cancer patients recruited between 2002 and 2005 and followed-up until 2009. Hazard ratios (HR) and 95% CIs were estimated using multivariable Cox regression. Mediation analysis was performed to estimate the percentage association between ENL (log2) and ACM, BCSM and distant disease-free survival (DDFS), which is mediated by C-reactive protein (CRP) (log2), as the strongest potential mediator, and also interleukin (IL)-10. Median serum/plasma ENL and CRP concentrations for all patients, including 180 deceased patients, were 23.2 and 17.5 nmol/L, and 3.2 and 6.5 mg/l, respectively. ENL concentrations were significantly inversely associated with ACM, BCSM and DDFS (per doubling of ENL concentrations: HRs 0.93 [0.87, 0.99], 0.91 [0.84, 0.99] and 0.92 [0.87, 0.99]), after adjusting for prognostic factors and BMI. Estimated 18, 14 and 12% of the effects of ENL on ACM, BCSM and DDFS, respectively, were mediated through CRP. No mediational effect of IL-10 was found. We provide first evidence that the proinflammatory marker CRP may partially mediate the association of ENL with postmenopausal breast cancer survival, which supports hormone-independent mechanisms.

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Pre-diagnostic polyphenol intake and breast cancer survival: the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

Cited by 34 publications

References 39 publications

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

Circulating enterolactone concentrations and prognosis of postmenopausal breast cancer: assessment of mediation by inflammatory markers

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