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Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer.
Int J Cancer 2005; 114(4):628-33IJ

Abstract

Laboratory and animal studies suggest that dietary flavonols may reduce breast cancer risk but there are limited epidemiological studies. We computed flavonol intakes from dietary data collected by validated food frequency questionnaires in 1991 and 1995 from 90,630 women in the Nurses Health Study II. Using multivariate relative risks (RR) and 95% confidence intervals (95% CI), we evaluated the association of flavonol intake with breast cancer risk in women who were premenopausal and aged between 26 and 46 years at baseline in 1991. During 8 years of follow-up, we documented 710 cases of invasive breast cancer. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 1.05 (0.83, 1.34; p-value for test of trend=0.96) for the sum of flavonols and there were no associations seen between individual flavonols such as kaempferol, quercetin and myricetin and breast cancer risk. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 0.94 (0.72, 1.22; p-value for test of trend=0.54) for sum of flavonol-rich foods. Among the major food sources of flavonols, we found a significant inverse association with intake of beans or lentils but not with tea, onions, apples, string beans, broccoli, green pepper and blueberries. The multivariate RR (95% CI), comparing the highest category (2 or more times a week) of cumulative average beans or lentils intake with the lowest category (less than once a month), was 0.76 (0.57, 1.00; p-value for test of trend=0.03). While we found no overall association between intake of flavonols and risk of breast cancer, there was an inverse association with intake of beans or lentils that merits further evaluation.

Authors+Show Affiliations

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. clement.adebamowo@channing.harvard.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

15609322

Citation

Adebamowo, Clement A., et al. "Dietary Flavonols and Flavonol-rich Foods Intake and the Risk of Breast Cancer." International Journal of Cancer, vol. 114, no. 4, 2005, pp. 628-33.
Adebamowo CA, Cho E, Sampson L, et al. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. Int J Cancer. 2005;114(4):628-33.
Adebamowo, C. A., Cho, E., Sampson, L., Katan, M. B., Spiegelman, D., Willett, W. C., & Holmes, M. D. (2005). Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer, 114(4), pp. 628-33.
Adebamowo CA, et al. Dietary Flavonols and Flavonol-rich Foods Intake and the Risk of Breast Cancer. Int J Cancer. 2005 Apr 20;114(4):628-33. PubMed PMID: 15609322.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. AU - Adebamowo,Clement A, AU - Cho,Eunyoung, AU - Sampson,Laura, AU - Katan,Martijn B, AU - Spiegelman,Donna, AU - Willett,Walter C, AU - Holmes,Michelle D, PY - 2004/12/21/pubmed PY - 2005/4/12/medline PY - 2004/12/21/entrez SP - 628 EP - 33 JF - International journal of cancer JO - Int. J. Cancer VL - 114 IS - 4 N2 - Laboratory and animal studies suggest that dietary flavonols may reduce breast cancer risk but there are limited epidemiological studies. We computed flavonol intakes from dietary data collected by validated food frequency questionnaires in 1991 and 1995 from 90,630 women in the Nurses Health Study II. Using multivariate relative risks (RR) and 95% confidence intervals (95% CI), we evaluated the association of flavonol intake with breast cancer risk in women who were premenopausal and aged between 26 and 46 years at baseline in 1991. During 8 years of follow-up, we documented 710 cases of invasive breast cancer. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 1.05 (0.83, 1.34; p-value for test of trend=0.96) for the sum of flavonols and there were no associations seen between individual flavonols such as kaempferol, quercetin and myricetin and breast cancer risk. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 0.94 (0.72, 1.22; p-value for test of trend=0.54) for sum of flavonol-rich foods. Among the major food sources of flavonols, we found a significant inverse association with intake of beans or lentils but not with tea, onions, apples, string beans, broccoli, green pepper and blueberries. The multivariate RR (95% CI), comparing the highest category (2 or more times a week) of cumulative average beans or lentils intake with the lowest category (less than once a month), was 0.76 (0.57, 1.00; p-value for test of trend=0.03). While we found no overall association between intake of flavonols and risk of breast cancer, there was an inverse association with intake of beans or lentils that merits further evaluation. SN - 0020-7136 UR - https://www.unboundmedicine.com/medline/citation/15609322/full_citation L2 - https://doi.org/10.1002/ijc.20741 DB - PRIME DP - Unbound Medicine ER -