Cancer

New findings from Brigham and Women's Hospital, Medical Department in the area of cancer described

Published in Cancer Weekly, April 7th, 2009

According to a study from the United States, "Flavonoids may protect against cancer development through several biological mechanisms. However, epidemiologic studies on dietary flavonoids and cancer risk have yielded inconsistent results."

"We prospectively investigated the association between the intake of selected flavonoids and flavonoid-rich foods and risk of cancers in the Women's Health Study. A total of 3234 incident cancer cases were identified during 11.5 y of follow-up among 38,408 women aged >= 45 y. Intake of individual flavonols (quercetin, kaempferol, and myricetin) and flavones (apigenin and luteolin) was assessed from food-frequency questionnaires....

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Source: Cancer Weekly (2009-04-07)

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