Flavonoid consumption linked with reduced ovarian cancer risk
Flavonoids are bioactive constituents of plants that are present in many foods and drinks. Analysis of a large US epidemiological dataset suggests that greater consumption of specific flavonoid subclasses may lower the risk of ovarian cancer.
Aedín Cassidy, from the University of East Anglia’s medical school, and colleagues from Harvard School of Public Health, Boston, analysed the diets of more than 170,000 women aged 25–55 years. In multivariate analyses, women with the highest dietary consumption of flavonols (found in tea, red wine, apples and grapes) and flavonones (found in citrus fruit and juices) had a lower risk of developing ovarian cancer than those with the lowest consumption.
Intake of total flavonoids and other subclasses were not associated with ovarian cancer risk, however, according to the research published in the American Journal of Clinical Nutrition (2014;100:1344–1351).
Citation: The Pharmaceutical Journal DOI: 10.1211/PJ.2014.20067094
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