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Published on: August 14, 2019
Proanthocyanidins and other flavonoids in relation to endometrial cancer risk: a case-control study in Italy
M Rossi1, V Edefonti, M Parpinel
11] Department of Epidemiology, IRCCS Istituto di Ricerche Farmacologiche Mario Negri, via G. La Masa, 19, 20156 Milan, Italy [2] Department of Clinical Sciences and Community Health, University of Milan, via G. Venezian 1, 20133 Milan, Italy.
Background:
Because of their antioxidant and antimutagenic properties, flavonoids may reduce cancer risk. Some flavonoids have antiestrogenic effects that can inhibit the growth and proliferation of endometrial cancer cells.
Methods:
In order to examine the relation between dietary flavonoids and endometrial cancer, we analysed data from an Italian case-control study including 454 incident, histologically confirmed endometrial cancers and 908 hospital-based controls. Information was collected through a validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of flavanols, flavanones, flavonols, anthocyanidins, flavones, isoflavones, and proanthocyanidins. Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated from multiple logistic regression models conditioned on age and study centre and adjusted for major confounding factors.
Results:
Women in the highest quartile category of proanthocyanidins with ≥3 mers vs the first three quartile categories had an OR for endometrial cancer of 0.66 (95% CI=0.48-0.89). For no other class of flavonoids, a significant overall association was found. There was a suggestion of an inverse association for flavanones and isoflavones among women with body mass index <25 kg m(-2), and, for flavanones, among parous or non-users of hormone-replacement therapy women.
Conclusion:
High consumption of selected proanthocyanidins may reduce endometrial cancer risk.
