The risk of lung cancer related to dietary intake of flavonoids
Article [Accepted Manuscript]
Abstract(s)
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 five flavonoid subclasses
(anthocyanidins, flavan-3-ols, flavones, flavonols, flavanones) and lung cancer risk in a
population-based case-control study in Montreal, Canada (1,061 cases and 1,425 controls).
Flavonoid intake was estimated from a food frequency questionnaire that assessed diet two years
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 versus 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.
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