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Nutrients. 2016 Jun 8;8(6). pii: E350. doi: 10.3390/nu8060350.

Flavonoids, Flavonoid Subclasses, and Esophageal Cancer Risk: A Meta-Analysis of Epidemiologic Studies.

Author information

1
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. cuilingling0613@163.com.
2
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. suyingliu7777@163.com.
3
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. lhk0829@163.com.
4
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. xcdn2227@126.com.
5
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. 13526729983@163.com.
6
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. zhuxic@126.com.
7
College of Public Health, Zhengzhou University, Zhengzhou 450001, Henan, China. suncq@zzu.edu.cn.

Abstract

Flavonoids have been suggested to play a chemopreventive role in carcinogenesis. However, the epidemiologic studies assessing dietary intake of flavonoids and esophageal cancer risk have yielded inconsistent results. This study was designed to examine the association between flavonoids, each flavonoid subclass, and the risk of esophageal cancer with a meta-analysis approach. We searched for all relevant studies with a prospective cohort or case-control study design published from January 1990 to April 2016, using PUBMED, EMBASE, and Web of Science. Pooled odds ratios (ORs) were calculated using fixed or random-effect models. In total, seven articles including 2629 cases and 481,193 non-cases were selected for the meta-analysis. Comparing the highest-intake patients with the lowest-intake patients for total flavonoids and for each flavonoid subclass, we found that anthocyanidins (OR = 0.60, 95% CI: 0.49-0.74), flavanones (OR = 0.65, 95% CI: 0.49-0.86), and flavones (OR = 0.78, 95% CI 0.64-0.95) were inversely associated with the risk of esophageal cancer. However, total flavonoids showed marginal association with esophageal cancer risk (OR = 0.78, 95% CI: 0.59-1.04). In conclusion, our study suggested that dietary intake of total flavonoids, anthocyanidins, flavanones, and flavones might reduce the risk of esophageal cancer.

KEYWORDS:

esophageal cancer; flavonoids; meta-analysis

PMID:
27338463
PMCID:
PMC4924191
DOI:
10.3390/nu8060350
[Indexed for MEDLINE]
Free PMC Article

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