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See Latest ArticlesDietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women
American Journal of Clinical Nutrition, 01/27/09
Wang L et al. - In a study to investigated the association between intake of selected flavonoids and flavonoid-rich foods and risk of cancers, it seems that these results do not support a major role of 5 common flavonols and flavones or selected flavonoid-rich foods in cancer prevention.
Methods- 3234 incident cancer cases were identified during 11.5 y of follow-up among 38,408 women aged 45 y.
- Intake of individual flavonols (quercetin, kaempferol, and myricetin) and flavones (apigenin and luteolin) was assessed from food-frequency questionnaires.
- Cox regression models were used to estimate relative risk (RR) of total and site-specific cancer across increasing intakes of total and individual selected flavonoids and flavonoid-rich foods.
- Multivariate RRs of total cancer across increasing quintiles of total quantified flavonoid intake were 1.00, 1.00, 0.93, 0.94, and 0.97.
- For site-specific cancers, multivariate RRs in the highest quintile of total quantified flavonoid intake compared with the lowest quintile were 1.03 for breast cancer, 1.01 for colorectal cancer, 1.03 for lung cancer, 1.15 for endometrial cancer, and 1.09 for ovarian cancer.
- Associations for individual flavonoid intakes were similar to those for total intake.
- There was no significant association between intake of flavonoid-rich foods and incidence of total and site-specific cancers.
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