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Dietary flavonoid intake and risk of stomach and colorectal cancer.

Abstract

Stomach and colorectal cancers are common cancers and leading causes of cancer deaths. Because the alimentary tract can interact directly with dietary components, stomach and colorectal cancer may be closely related to dietary intake. We systematically searched published literature written in English via PubMed by searching for terms related to stomach and colorectal cancer risk and dietary flavonoids up to June 30, 2012. Twenty-three studies out of 209 identified articles were finally selected for the analysis. Log point effect estimates and the corresponding standard errors were calculated using covariate-adjusted point effect estimates and 95%CIs from the selected studies. Total dietary flavonoid intake was not associated with a reduced risk of colorectal or stomach cancer [odds ratio (OR) (95%CI) = 1.00 (0.90-1.11) and 1.07 (0.70-1.61), respectively]. Among flavonoid subclasses, the intake of flavonols, flavan-3-ols, anthocyanidins, and proanthocyanidins showed a significant inverse association with colorectal cancer risk [OR (95%CI) = 0.71 (0.63-0.81), 0.88 (0.79-0.97), 0.68 (0.56-0.82), and 0.72 (0.61-0.85), respectively]. A significant association was found only between flavonols and stomach cancer risk based on a limited number of selected studies [OR (95%CI) = 0.68 (0.46-0.99)]. In the summary estimates from case-control studies, all flavonoid subclasses except flavones and flavanones were inversely associated with colorectal cancer risk, whereas neither total flavonoids nor any subclasses of flavonoids were associated with colorectal cancer risk in the summary estimates based on the cohort studies. The significant association between flavonoid subclasses and cancer risk might be closely related to bias derived from the case-control design. There was no clear evidence that dietary flavonoids are associated with reduced risk of stomach and colorectal cancer.

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  • Authors+Show Affiliations

    ,

    Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, Research Institute, National Cancer Center, Gyeonggi-do 410-769, South Korea.

    Source

    World journal of gastroenterology 19:7 2013 Feb 21 pg 1011-9

    MeSH

    Anticarcinogenic Agents
    Colorectal Neoplasms
    Diet
    Feeding Behavior
    Flavonoids
    Humans
    Odds Ratio
    Prognosis
    Risk Assessment
    Risk Factors
    Risk Reduction Behavior
    Stomach Neoplasms

    Pub Type(s)

    Journal Article
    Meta-Analysis
    Review

    Language

    eng

    PubMed ID

    23467443

    Citation

    Woo, Hae Dong, and Jeongseon Kim. "Dietary Flavonoid Intake and Risk of Stomach and Colorectal Cancer." World Journal of Gastroenterology, vol. 19, no. 7, 2013, pp. 1011-9.
    Woo HD, Kim J. Dietary flavonoid intake and risk of stomach and colorectal cancer. World J Gastroenterol. 2013;19(7):1011-9.
    Woo, H. D., & Kim, J. (2013). Dietary flavonoid intake and risk of stomach and colorectal cancer. World Journal of Gastroenterology, 19(7), pp. 1011-9. doi:10.3748/wjg.v19.i7.1011.
    Woo HD, Kim J. Dietary Flavonoid Intake and Risk of Stomach and Colorectal Cancer. World J Gastroenterol. 2013 Feb 21;19(7):1011-9. PubMed PMID: 23467443.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Dietary flavonoid intake and risk of stomach and colorectal cancer. AU - Woo,Hae Dong, AU - Kim,Jeongseon, PY - 2012/09/19/received PY - 2013/01/22/revised PY - 2013/02/05/accepted PY - 2013/3/8/entrez PY - 2013/3/8/pubmed PY - 2013/12/16/medline KW - Anthocyanidins KW - Cancer risk KW - Flavan-3-ols KW - Flavanones KW - Flavones KW - Flavonoids KW - Flavonols KW - Meta-analysis KW - Proanthocyanidins SP - 1011 EP - 9 JF - World journal of gastroenterology JO - World J. Gastroenterol. VL - 19 IS - 7 N2 - Stomach and colorectal cancers are common cancers and leading causes of cancer deaths. Because the alimentary tract can interact directly with dietary components, stomach and colorectal cancer may be closely related to dietary intake. We systematically searched published literature written in English via PubMed by searching for terms related to stomach and colorectal cancer risk and dietary flavonoids up to June 30, 2012. Twenty-three studies out of 209 identified articles were finally selected for the analysis. Log point effect estimates and the corresponding standard errors were calculated using covariate-adjusted point effect estimates and 95%CIs from the selected studies. Total dietary flavonoid intake was not associated with a reduced risk of colorectal or stomach cancer [odds ratio (OR) (95%CI) = 1.00 (0.90-1.11) and 1.07 (0.70-1.61), respectively]. Among flavonoid subclasses, the intake of flavonols, flavan-3-ols, anthocyanidins, and proanthocyanidins showed a significant inverse association with colorectal cancer risk [OR (95%CI) = 0.71 (0.63-0.81), 0.88 (0.79-0.97), 0.68 (0.56-0.82), and 0.72 (0.61-0.85), respectively]. A significant association was found only between flavonols and stomach cancer risk based on a limited number of selected studies [OR (95%CI) = 0.68 (0.46-0.99)]. In the summary estimates from case-control studies, all flavonoid subclasses except flavones and flavanones were inversely associated with colorectal cancer risk, whereas neither total flavonoids nor any subclasses of flavonoids were associated with colorectal cancer risk in the summary estimates based on the cohort studies. The significant association between flavonoid subclasses and cancer risk might be closely related to bias derived from the case-control design. There was no clear evidence that dietary flavonoids are associated with reduced risk of stomach and colorectal cancer. SN - 2219-2840 UR - https://www.unboundmedicine.com/medline/citation/23467443/full_citation L2 - http://www.wjgnet.com/1007-9327/full/v19/i7/1011.htm DB - PRIME DP - Unbound Medicine ER -