American Journal of Epidemiology Advance Access originally published online on December 11, 2006
American Journal of Epidemiology 2007 165(5):514-523; doi:10.1093/aje/kwk033
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ORIGINAL CONTRIBUTIONS |
Dietary Flavonoid Intake and Breast Cancer Risk among Women on Long Island
1 Department of Epidemiology, School of Public Health, University of North Carolina, Chapel Hill, NC
2 Department of Nutrition, School of Public Health, University of North Carolina, Chapel Hill, NC
3 Department of Community and Preventive Medicine, Mt. Sinai School of Medicine, New York, NY
4 Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY
5 Department of Epidemiology, Joseph L. Mailman School of Public Health, Columbia University, New York, NY
6 Department of Medicine, College of Physicians and Surgeons, Columbia University, New York, NY
Correspondence to Brian N. Fink, CB# 7435, McGavran-Greenberg Hall, Department of Epidemiology, School of Public Health, University of North Carolina, Chapel Hill, NC 27599-7435 (e-mail: finkb{at}email.unc.edu).
Received for publication February 9, 2006. Accepted for publication July 26, 2006.
Flavonoids are found in a variety of foods and have anticarcinogenic properties in experimental models. Few epidemiologic studies have examined whether flavonoid intake is associated with breast cancer in humans. In this study, the authors investigated whether dietary flavonoid intake was associated with reduced risk of breast cancer in a population-based sample of US women. They conducted a case-control study among women who resided in Nassau and Suffolk counties on Long Island, New York. Cases and controls were interviewed about known and suspected risk factors and asked to complete a food frequency questionnaire regarding their average intake in the prior 12 months. A total of 1,434 breast cancer cases and 1,440 controls provided adequate responses. A decrease in breast cancer risk was associated with flavonoid intake; the decrease was most pronounced among postmenopausal women for flavonols (odds ratio (OR) = 0.54, 95% confidence interval (CI): 0.40, 0.73), flavones (OR = 0.61, 95% CI: 0.45, 0.83), flavan-3-ols (OR = 0.74, 95% CI: 0.55, 0.99), and lignans (OR = 0.69, 95% CI: 0.51, 0.94). The authors conclude that intake of flavonols, flavones, flavan-3-ols, and lignans is associated with reduced risk of incident postmenopausal breast cancer among Long Island women. These results suggest that US women can consume sufficient levels of flavonoids to benefit from their potential chemopreventive effects.
breast neoplasms; diet; flavonoids
Abbreviations: CI, confidence interval; ER, estrogen receptor; LIBCSP, Long Island Breast Cancer Study Project; OR, odds ratio; PR, progesterone receptor; USDA, US Department of Agriculture
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  L. Wang, I-M. Lee, S. M Zhang, J. B Blumberg, J. E Buring, and H. D Sesso Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women Am. J. Clinical Nutrition, March 1, 2009; 89(3): 905 - 912. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 M. Rossi, W. Garavello, R. Talamini, E. Negri, C. Bosetti, L. Dal Maso, P. Lagiou, A. Tavani, J. Polesel, L. Barzan, et al. Flavonoids and the Risk of Oral and Pharyngeal Cancer: A Case-Control Study from Italy Cancer Epidemiol. Biomarkers Prev., August 1, 2007; 16(8): 1621 - 1625. [Abstract] [Full Text] [PDF]
|
|