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A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer.
Int J Cancer 2007; 121(10):2225-32IJ

Abstract

Flavonoids are antioxidant compounds found in plants, including fruits, vegetables and tea. No prior prospective studies have examined the association between intake of flavonoids in the flavonol and flavone subclasses and ovarian cancer risk. We analyzed the association between intake of 5 common dietary flavonoids and incidence of epithelial ovarian cancer among 66,940 women in the Nurses' Health Study. We calculated each participant's intake of myricetin, kaempferol, quercetin, luteolin and apigenin from dietary data collected at multiple time points, and used Cox proportional hazards regression to model the incidence rate ratio (RR) of ovarian cancer for each quintile of intake. Our analysis included 347 cases diagnosed between 1984 and 2002, and 950,347 person-years of follow-up. There was no clear association between total intake of the 5 flavonoids examined and incidence of ovarian cancer (RR = 0.75 for the highest versus lowest quintile, 95% confidence interval [CI] = 0.51-1.09). However, there was a significant 40% decrease in ovarian cancer incidence for the highest versus lowest quintile of kaempferol intake (RR = 0.60, 95% CI = 0.42-0.87; p-trend = 0.002), and a significant 34% decrease in incidence for the highest versus lowest quintile of luteolin intake (RR = 0.66, 95% CI = 0.49-0.91; p-trend = 0.01). There was evidence of an inverse association with consumption of tea (nonherbal) and broccoli, the primary contributors to kaempferol intake in our population. These data suggest that dietary intake of certain flavonoids may reduce ovarian cancer risk, although additional prospective studies are needed to further evaluate this association. If confirmed, these results would provide an important target for ovarian cancer prevention.

Authors+Show Affiliations

Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

17471564

Citation

Gates, Margaret A., et al. "A Prospective Study of Dietary Flavonoid Intake and Incidence of Epithelial Ovarian Cancer." International Journal of Cancer, vol. 121, no. 10, 2007, pp. 2225-32.
Gates MA, Tworoger SS, Hecht JL, et al. A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. Int J Cancer. 2007;121(10):2225-32.
Gates, M. A., Tworoger, S. S., Hecht, J. L., De Vivo, I., Rosner, B., & Hankinson, S. E. (2007). A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. International Journal of Cancer, 121(10), pp. 2225-32.
Gates MA, et al. A Prospective Study of Dietary Flavonoid Intake and Incidence of Epithelial Ovarian Cancer. Int J Cancer. 2007 Nov 15;121(10):2225-32. PubMed PMID: 17471564.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. AU - Gates,Margaret A, AU - Tworoger,Shelley S, AU - Hecht,Jonathan L, AU - De Vivo,Immaculata, AU - Rosner,Bernard, AU - Hankinson,Susan E, PY - 2007/5/2/pubmed PY - 2007/12/6/medline PY - 2007/5/2/entrez SP - 2225 EP - 32 JF - International journal of cancer JO - Int. J. Cancer VL - 121 IS - 10 N2 - Flavonoids are antioxidant compounds found in plants, including fruits, vegetables and tea. No prior prospective studies have examined the association between intake of flavonoids in the flavonol and flavone subclasses and ovarian cancer risk. We analyzed the association between intake of 5 common dietary flavonoids and incidence of epithelial ovarian cancer among 66,940 women in the Nurses' Health Study. We calculated each participant's intake of myricetin, kaempferol, quercetin, luteolin and apigenin from dietary data collected at multiple time points, and used Cox proportional hazards regression to model the incidence rate ratio (RR) of ovarian cancer for each quintile of intake. Our analysis included 347 cases diagnosed between 1984 and 2002, and 950,347 person-years of follow-up. There was no clear association between total intake of the 5 flavonoids examined and incidence of ovarian cancer (RR = 0.75 for the highest versus lowest quintile, 95% confidence interval [CI] = 0.51-1.09). However, there was a significant 40% decrease in ovarian cancer incidence for the highest versus lowest quintile of kaempferol intake (RR = 0.60, 95% CI = 0.42-0.87; p-trend = 0.002), and a significant 34% decrease in incidence for the highest versus lowest quintile of luteolin intake (RR = 0.66, 95% CI = 0.49-0.91; p-trend = 0.01). There was evidence of an inverse association with consumption of tea (nonherbal) and broccoli, the primary contributors to kaempferol intake in our population. These data suggest that dietary intake of certain flavonoids may reduce ovarian cancer risk, although additional prospective studies are needed to further evaluate this association. If confirmed, these results would provide an important target for ovarian cancer prevention. SN - 1097-0215 UR - https://www.unboundmedicine.com/medline/citation/17471564/A_prospective_study_of_dietary_flavonoid_intake_and_incidence_of_epithelial_ovarian_cancer_ L2 - https://doi.org/10.1002/ijc.22790 DB - PRIME DP - Unbound Medicine ER -