TY - JOUR
T1 - Dietary intake of flavonoids and oesophageal and gastric cancer
T2 - Incidence and survival in the United States of America (USA)
AU - Petrick, J. L.
AU - Steck, S. E.
AU - Bradshaw, P. T.
AU - Trivers, K. F.
AU - Abrahamson, P. E.
AU - Engel, L. S.
AU - He, K.
AU - Chow, W. H.
AU - Mayne, S. T.
AU - Risch, H. A.
AU - Vaughan, T. L.
AU - Gammon, M. D.
N1 - Funding Information:
This research was supported in part by grants from the National Institutes of Health (R03-CA159409, T32-CA009330, T32-ES007018, U01-CA057983, U01-CA057949, U01-CA057923, and P30-ES10126). We thank Eric Meier, Lynn Onstad, and Patricia Christopherson from the FHCRC for FFQ expertise; Dr Linda Liao from the National Cancer Institute for providing the parent study data; and Shelley Niwa from Westat for data preparation.
Publisher Copyright:
© 2015 Cancer Research UK. All rights reserved.
PY - 2015/3/31
Y1 - 2015/3/31
N2 - Background: Flavonoids, polyphenolic compounds concentrated in fruits and vegetables, have experimentally demonstrated chemopreventive effects against oesophageal and gastric cancer. Few epidemiologic studies have examined flavonoid intake and incidence of these cancers, and none have considered survival. Methods: In this USA multicentre population-based study, case participants (diagnosed during 1993-1995 with oesophageal adenocarcinoma (OEA, n=274), gastric cardia adenocarcinoma (GCA, n=248), oesophageal squamous cell carcinoma (OES, n=191), and other gastric adenocarcinoma (OGA, n=341)) and frequency-matched controls (n=662) were interviewed. Food frequency questionnaire responses were linked with USDA Flavonoid Databases and available literature for six flavonoid classes and lignans. Case participants were followed until 2000 for vital status. Multivariable-adjusted odds ratios (ORs) and hazard ratios (HRs) (95% confidence intervals (CIs)) were estimated, comparing highest with lowest intake quartiles, using polytomous logistic and proportional hazards regressions, respectively. Results: Little or no consistent association was found for total flavonoid intake (main population sources: black tea, orange/ grapefruit juice, and wine) and incidence or survival for any tumour type. Intake of anthocyanidins, common in wine and fruit juice, was associated with a 57% reduction in the risk of incident OEA (OR=0.43, 95% CI=0.29-0.66) and OES (OR=0.43, 95% CI=0.26-0.70). The ORs for isoflavones, for which coffee was the main source, were increased for all tumours, except OES. Anthocyanidins were associated with decreased risk of mortality for GCA (HR=0.63, 95% CI=0.42-0.95) and modestly for OEA (HR=0.87, 95% CI=0.60-1.26), but CIs were wide. Conclusions: Our findings, if confirmed, suggest that increased dietary anthocyanidin intake may reduce incidence and improve survival for these cancers.
AB - Background: Flavonoids, polyphenolic compounds concentrated in fruits and vegetables, have experimentally demonstrated chemopreventive effects against oesophageal and gastric cancer. Few epidemiologic studies have examined flavonoid intake and incidence of these cancers, and none have considered survival. Methods: In this USA multicentre population-based study, case participants (diagnosed during 1993-1995 with oesophageal adenocarcinoma (OEA, n=274), gastric cardia adenocarcinoma (GCA, n=248), oesophageal squamous cell carcinoma (OES, n=191), and other gastric adenocarcinoma (OGA, n=341)) and frequency-matched controls (n=662) were interviewed. Food frequency questionnaire responses were linked with USDA Flavonoid Databases and available literature for six flavonoid classes and lignans. Case participants were followed until 2000 for vital status. Multivariable-adjusted odds ratios (ORs) and hazard ratios (HRs) (95% confidence intervals (CIs)) were estimated, comparing highest with lowest intake quartiles, using polytomous logistic and proportional hazards regressions, respectively. Results: Little or no consistent association was found for total flavonoid intake (main population sources: black tea, orange/ grapefruit juice, and wine) and incidence or survival for any tumour type. Intake of anthocyanidins, common in wine and fruit juice, was associated with a 57% reduction in the risk of incident OEA (OR=0.43, 95% CI=0.29-0.66) and OES (OR=0.43, 95% CI=0.26-0.70). The ORs for isoflavones, for which coffee was the main source, were increased for all tumours, except OES. Anthocyanidins were associated with decreased risk of mortality for GCA (HR=0.63, 95% CI=0.42-0.95) and modestly for OEA (HR=0.87, 95% CI=0.60-1.26), but CIs were wide. Conclusions: Our findings, if confirmed, suggest that increased dietary anthocyanidin intake may reduce incidence and improve survival for these cancers.
KW - Diet
KW - Epidemiologic studies
KW - Flavonoids
KW - Gastric cancer
KW - Oesophageal cancer
KW - Survival
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U2 - 10.1038/bjc.2015.25
DO - 10.1038/bjc.2015.25
M3 - Article
C2 - 25668011
AN - SCOPUS:84938551089
SN - 0007-0920
VL - 112
SP - 1291
EP - 1300
JO - British journal of cancer
JF - British journal of cancer
IS - 7
ER -