Abstract Title:

Dietary flavonoid intake and risk of esophageal squamous cell carcinoma: A population-based case-control study.

Abstract Source:

Nutrition. 2021 Mar 7 ;89:111235. Epub 2021 Mar 7. PMID: 33878555

Abstract Author(s):

Liping Sun, Wenjing Zhao, Jun Li, Lap Ah Tse, Xiangbin Xing, Sihao Lin, Jin Zhao, Zefang Ren, Cai-Xia Zhang, Xudong Liu

Article Affiliation:

Liping Sun


OBJECTIVES: The aim of this population-based case-control study was to investigate the association between dietary consumption of the total flavonoids, subclasses, and specific flavonoids and the risk of esophageal squamous cell carcinoma (ESCC) among adults in a high-risk area of China.

METHODS: We recruited 820 ESCC participants and 863 control participants from Yanting County. Dietary flavonoids were assessed using a validated 76-item food frequency questionnaire. Odds ratios (ORs) with 95% confidence intervals (CIs) were estimated using logistic regression after considering potential confounders.

RESULTS: Comparing the highest and lowest intake quartiles, we observed a negative association of ESCC risk with consumption of isoflavones (OR = 0.34, 95% CI = 0.23-0.50, P for trend<0.001), daidzein (OR = 0.31, 95% CI = 0.21-0.45, P for trend<0.001), genistein (OR = 0.34, 95% CI = 0.23-0.50, P for trend<0.001), and glycitein (OR = 0.32, 95% CI = 0.22-0.48, P for trend<0.001) after adjustment for potential confounders. A more pronounced negative association was observed when comparing the third quartile, rather than the fourth, with the lowest quartile for consumption of anthocyanidins (OR = 0.58, 95% CI = 0.42-0.80, P for trend = 0.004), delphinidin (OR = 0.57, 95% CI = 0.41-0.78, P for trend = 0.004), and cyanidin (OR = 0.48, 95% CI = 0.35-0.66, P for trend = 0.003) after considering potential confounders. Consumption of total flavonoids, flavones, flavonols, andsix other specific flavonoids (quercetin, myricetin, kaempferol, luteolin, apigenin, and peonidin) was not associated with ESCC risk.

CONCLUSIONS: The results suggest that increased dietary intake of isoflavones and moderate consumption of anthocyanidins were associated with a decreased risk of ESCC. Future nutritional guidelines may emphasize foods or supplements rich in specific isoflavones and anthocyanidins for ESCC chemoprevention.

Study Type : Human Study

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