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Am J Clin Nutr. 2016 Jan;103(1):184-91. doi: 10.3945/ajcn.115.117507. Epub 2015 Nov 4.

Habitual intake of flavonoid subclasses and risk of colorectal cancer in 2 large prospective cohorts.

Author information

1
Molecular Epidemiology Research Group, Max Delbrück Center for Molecular Medicine, Berlin, Germany; Department of Nutrition and katharina.nimptsch@mdc-berlin.de.
2
Channing Division of Network Medicine, Department of Medicine and.
3
Department of Nutrition, Norwich Medical School, University of East Anglia, Norwich, United Kingdom;
4
Department of Nutrition and.
5
Department of Nutrition and Channing Division of Network Medicine, Department of Medicine and.
6
Safety Statistics and Observational Research Analytics, Quantitative Sciences, Takeda Development Center Americas Inc., Deerfield, IL;
7
Molecular Epidemiology Research Group, Max Delbrück Center for Molecular Medicine, Berlin, Germany;
8
Department of Nutrition and Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA; Channing Division of Network Medicine, Department of Medicine and.
9
Channing Division of Network Medicine, Department of Medicine and Department of Medical Oncology, Dana-Farber Cancer Institute and Harvard Medical School, Boston, MA; and.
10
Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA; Channing Division of Network Medicine, Department of Medicine and Department of Pathology, Brigham and Women's Hospital, and Harvard Medical School, Boston, MA; Department of Medical Oncology, Dana-Farber Cancer Institute and Harvard Medical School, Boston, MA; and.
11
Channing Division of Network Medicine, Department of Medicine and Division of Gastroenterology, Massachusetts General Hospital, Boston, MA.

Abstract

BACKGROUND:

Flavonoids inhibit the growth of colon cancer cells in vitro. In a secondary analysis of a randomized controlled trial, the Polyp Prevention Trial, a higher intake of one subclass, flavonols, was statistically significantly associated with a reduced risk of recurrent advanced adenoma. Most previous prospective studies on colorectal cancer evaluated only a limited number of flavonoid subclasses and intake ranges, yielding inconsistent results.

OBJECTIVE:

In this study, we examined whether higher habitual dietary intakes of flavonoid subclasses (flavonols, flavones, flavanones, flavan-3-ols, and anthocyanins) were associated with a lower risk of colorectal cancer.

DESIGN:

Using data from validated food-frequency questionnaires administered every 4 y and an updated flavonoid food composition database, we calculated flavonoid intakes for 42,478 male participants from the Health Professionals Follow-Up Study and for 76,364 female participants from the Nurses' Health Study.

RESULTS:

During up to 26 y of follow-up, 2519 colorectal cancer cases (1061 in men, 1458 in women) were documented. Intakes of flavonoid subclasses were not associated with risk of colorectal cancer in either cohort. Pooled multivariable adjusted RRs (95% CIs) comparing the highest with the lowest quintiles were 1.04 (0.91, 1.18) for flavonols, 1.01 (0.89, 1.15) for flavones, 0.96 (0.84, 1.10) for flavanones, 1.07 (0.95, 1.21) for flavan-3-ols, and 0.98 (0.81, 1.19) for anthocyanins (all P values for heterogeneity by sex >0.19). In subsite analyses, flavonoid intake was also not associated with colon or rectal cancer risk.

CONCLUSION:

Our findings do not support the hypothesis that a higher habitual intake of any flavonoid subclass decreases the risk of colorectal cancer.

KEYWORDS:

anthocyanins; colorectal cancer; flavan-3-ols; flavanones; flavones; flavonoids; flavonols

PMID:
26537935
PMCID:
PMC4691672
DOI:
10.3945/ajcn.115.117507
[Indexed for MEDLINE]
Free PMC Article

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