Intake of dietary flavonoids and risk of epithelial ovarian cancer.

ABSTRACT:

Background

The impact of different dietary flavonoid subclasses on risk of epithelial ovarian cancer is unclear, with limited previous studies that have focused on only a few compounds.

Objective

We prospectively examined associations between habitual flavonoid subclass intake and risk of ovarian cancer.

Design

We followed 171,940 Nurses' Health Study and Nurses' Health Study II participants to examine associations between intakes of total flavonoids and their subclasses (flavanones, flavonols, anthocyanins, flavan-3-ols, flavones, and polymeric flavonoids) and risk of ovarian cancer by using Cox proportional hazards models. Intake was calculated from validated food-frequency questionnaires collected every 4 y.

Results

During 16-22 y of follow-up, 723 cases of

SUBMITTER: Cassidy A 

PROVIDER: S-EPMC4196485 | biostudies-literature | 2014 Nov

REPOSITORIES: biostudies-literature