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1 3Eur J Nutr (2017) 56:1233–1243DOI 10.1007/s00394-016-1172-6ORIGINAL CONTRIBUTIONDietary antioxidant capacity and all?cause and cause?specif i c mortality in the E3N/EPIC cohort studyNadia Bastide 1 · Laureen Dartois 1 · Valérie Dyevre 1 · Laure Dossus 1 · Guy Fagherazzi 1 · Mauro Seraf i ni 2 · Marie?Christine Boutron?Ruault 1 Received: 25 September 2015 / Accepted: 2 February 2016 / Published online: 18 February 2016 © Springer-Verlag Berlin Heidelberg 2016intake and smoking status for all-cause and cardiovascular disease mortality, but not cancer mortality (respectively, for FRAP, p inter = 0.002; 0.013; 0.113, results were similar with TRAP), and the association was the strongest among current smokers.Conclusion This prospective cohort study highlights the importance of antioxidant consumption for mortality pre-vention, especially among current smokers.Keywords Non-enzymatic antioxidant capacity · FRAP · TRAP · All-cause and cause-specif i c mortality · E3N studyAbbreviationsNEAC Non-enzymatic antioxidant capacityFRAP Ferric ion reducing antioxidant powerHAT Hydrogen atom transferSET Single electron transferTRAP Total radical-trapping antioxidant parameterIntroductionHuman diet represents a source of many different com-pounds endowed with antioxidant activity, mainly poly-phenols and vitamins [1]. Fruits and vegetables are one of the main sources of antioxidant compounds, and sev-eral studies have reported an inverse association between fruit and vegetable consumption and mortality [2]. Fruit and vegetables are not the only source of antioxidants in the diet and other foods like wine, tea, or chocolate also provide an important contribution to antioxidant levels [3, 4]. Given the diversity in the sources of antioxidants and potential interactions between them, it is important to use an indicator that adequately ref l ects the daily exposure to antioxidants and takes into account the synergistic effect of Abstract Purpose The cellular oxidative stress (balance between pro-oxidant and antioxidant) may be a major risk factor for chronic diseases. Antioxidant capacity of human diet can be globally assessed through the dietary non-enzymatic antioxidant capacity (NEAC). Our aim was to investigate the relationship between the NEAC and all-cause and cause-specif i c mortality, and to test potential interactions with smoking status, a well-known pro-oxidant factor.Methods Among the French women of the E3N prospec-tive cohort study initiated in 1990, including 4619 deaths among 1,199,011 persons-years of follow-up. A validated dietary history questionnaire assessed usual food intake; NEAC intake was estimated using a food composition table from two different methods: ferric ion reducing antioxi-dant power (FRAP) and total radical-trapping antioxidant parameter (TRAP). Hazard ratio (HR) estimates and 95 % conf i dence intervals (CI) were derived from Cox propor-tional hazards regression models.Results In multivariate analyses, FRAP dietary equivalent intake was inversely associated with mortality from all-causes (HR for the fourth vs. the fi rst quartile: HR 4 = 0.75, 95 % CI 0.67, 0.83, p trend < 0.0001), cancer, and cardiovas-cular diseases. Similar results were obtained with TRAP. There was an interaction between NEAC dietary equivalent * Marie-Christine Boutron-Ruault Marie-christine.BOUTRON@gustaveroussy.fr1 CESP, Team 9, UMR-S 1018: INSERM, Gustave Roussy, Université Paris-Sud, Espace Maurice Tubiana, 114 rue Edouard Vaillant, 94805 Villejuif Cedex, France2 Functional Foods and Metabolic Stress Prevention Laboratory, Center of Nutrition, Council for Agricultural Research and Economics, Center of Food and Nutrition, Rome, Italy