TY - JOUR
TI - Flavonoids and the risk of renal cell carcinoma
AU - Bosetti, Cristina
AU - Rossi, Marta
AU - McLaughlin, Joseph K.
AU - Negri,
AU - Eva
AU - Talamini, Renato
AU - Lagiou, Pagona
AU - Montella, Maurizio and
AU - Ramazzotti, Valerio
AU - Franceschi, Silvia
AU - LaVecchia, Carlo
JO - Cancer Epidemiology, Biomarkers & Prevention
PY - 2007
VL - 16
TODO - 1
SP - 98-101
PB - AMER ASSOC CANCER RESEARCH
SN - 1055-9965, 1538-7755
TODO - 10.1158/1055-9965.EPI-06-0769
TODO - null
TODO - Intake of flavonoids has been inversely related to the risk of various
common neoplasms, but limited data exist on renal cell carcinoma (RCC).
We used data from a case-control study conducted between 1994 and 2002
in four Italian areas to study the relation between major flavonoid
classes and RCC. The study included 767 cases with incident,
histologically confirmed RCC and 1,534 hospital controls admitted for
acute, nonneoplastic conditions and matched with cases by study center,
sex, and quinquennia of age. We applied published data on food and
beverage content of six major classes of flavonoids to dietary
information collected through a validated food frequency questionnaire.
After adjustment for major recognized confounding factors and total
energy intake, the odds ratios for subjects in the highest versus the
lowest quintile of intake were 0.80 [95% confidence interval (95%
CI), 0.58-1.11] for total flavonoids, 0.76 (95% CI, 0.56-1.03) for
isoflavones, 0.94 (95% CI, 0.60-1.47) for anthocyanidins, 0.77 (95%
CI, 0.56-1.06) for flavan-3-ols, 0.90 (95% CI, 0.67-1.21) for
flavanones, 0.68 (95% CI, 0.50-0.93) for flavones, and 0.69 (95% CI,
0.50-0.95) for flavonols. Allowance for vegetable and fruit consumption
only partly explained these inverse relations. Thus, flavonoids, and
particularly flavones and flavonols, may account, at least in part, for
the favorable role of plant foods on RCC.
ER -