Dietary flavonoid intake and reduced risk of esophageal squamous cell carcinoma.

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PMID:  Nutrition. 2021 Mar 7 ;89:111235. Epub 2021 Mar 7. PMID: 33878555 Abstract Title:  Dietary flavonoid intake and risk of esophageal squamous cell carcinoma: A population-based case-control study. Abstract:  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

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source https://earn8online.com/index.php/282168/dietary-flavonoid-intake-and-reduced-risk-of-esophageal-squamous-cell-carcinoma/