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The risk of lung cancer related to dietary intake of flavonoids.
Nutr Cancer. 2012; 64(7):964-74.NC

Abstract

It has been hypothesized that flavonoids in foods and beverages may reduce cancer risk through antioxidation, inhibition of inflammation, and other antimutagenic and antiproliferative properties. We examined associations between intake of 5 flavonoid subclasses (anthocyanidins, flavan-3-ols, flavones, flavonols, and flavanones) and lung cancer risk in a population-based case-control study in Montreal, Canada (1061 cases and 1425 controls). Flavonoid intake was estimated from a food frequency questionnaire that assessed diet 2 yr prior to diagnosis (cases) or interview (controls). Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using unconditional logistic regression. Overall, total flavonoid intake was not associated with lung cancer risk, the effect being similar regardless of sex and smoking level. However, low flavonoid intake from food, but not from beverages, was associated with an increased risk. The adjusted ORs (95% CIs) comparing the highest vs. the lowest quartiles of intake were 0.63 (0.47-0.85) for total flavonoids, 0.82 (0.61-1.11) for anthocyanidins, 0.67 (0.50-0.90) for flavan-3-ols, 0.68 (0.50-0.93) for flavones, 0.62 (0.45-0.84) for flavonols, and 0.70 (0.53-0.94) for flavanones. An inverse association with total flavone and flavanone intake was observed for squamous cell carcinoma but not adenocarcinoma. In conclusion, low flavonoid intake from food may increase lung cancer risk.

Authors+Show Affiliations

University of Montreal Hospital Research Centre, Montreal, Canada.No 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

Language

eng

PubMed ID

23061904

Citation

Christensen, Krista Yorita, et al. "The Risk of Lung Cancer Related to Dietary Intake of Flavonoids." Nutrition and Cancer, vol. 64, no. 7, 2012, pp. 964-74.
Christensen KY, Naidu A, Parent MÉ, et al. The risk of lung cancer related to dietary intake of flavonoids. Nutr Cancer. 2012;64(7):964-74.
Christensen, K. Y., Naidu, A., Parent, M. É., Pintos, J., Abrahamowicz, M., Siemiatycki, J., & Koushik, A. (2012). The risk of lung cancer related to dietary intake of flavonoids. Nutrition and Cancer, 64(7), 964-74. https://doi.org/10.1080/01635581.2012.717677
Christensen KY, et al. The Risk of Lung Cancer Related to Dietary Intake of Flavonoids. Nutr Cancer. 2012;64(7):964-74. PubMed PMID: 23061904.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The risk of lung cancer related to dietary intake of flavonoids. AU - Christensen,Krista Yorita, AU - Naidu,Adonia, AU - Parent,Marie-Élise, AU - Pintos,Javier, AU - Abrahamowicz,Michal, AU - Siemiatycki,Jack, AU - Koushik,Anita, PY - 2012/10/16/entrez PY - 2012/10/16/pubmed PY - 2013/3/28/medline SP - 964 EP - 74 JF - Nutrition and cancer JO - Nutr Cancer VL - 64 IS - 7 N2 - It has been hypothesized that flavonoids in foods and beverages may reduce cancer risk through antioxidation, inhibition of inflammation, and other antimutagenic and antiproliferative properties. We examined associations between intake of 5 flavonoid subclasses (anthocyanidins, flavan-3-ols, flavones, flavonols, and flavanones) and lung cancer risk in a population-based case-control study in Montreal, Canada (1061 cases and 1425 controls). Flavonoid intake was estimated from a food frequency questionnaire that assessed diet 2 yr prior to diagnosis (cases) or interview (controls). Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using unconditional logistic regression. Overall, total flavonoid intake was not associated with lung cancer risk, the effect being similar regardless of sex and smoking level. However, low flavonoid intake from food, but not from beverages, was associated with an increased risk. The adjusted ORs (95% CIs) comparing the highest vs. the lowest quartiles of intake were 0.63 (0.47-0.85) for total flavonoids, 0.82 (0.61-1.11) for anthocyanidins, 0.67 (0.50-0.90) for flavan-3-ols, 0.68 (0.50-0.93) for flavones, 0.62 (0.45-0.84) for flavonols, and 0.70 (0.53-0.94) for flavanones. An inverse association with total flavone and flavanone intake was observed for squamous cell carcinoma but not adenocarcinoma. In conclusion, low flavonoid intake from food may increase lung cancer risk. SN - 1532-7914 UR - https://www.unboundmedicine.com/medline/citation/23061904/The_risk_of_lung_cancer_related_to_dietary_intake_of_flavonoids_ L2 - http://www.tandfonline.com/doi/full/10.1080/01635581.2012.717677 DB - PRIME DP - Unbound Medicine ER -