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Flavonoids and bladder cancer risk.

Marta Rossi1, Panagiota Strikoudi2, Maria-Eleni Spei3

  • 1Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy.

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Summary

Higher intake of isoflavones and flavones may reduce bladder cancer risk. This study suggests these flavonoids could play a role in cancer prevention, warranting further investigation into dietary strategies.

Keywords:
Bladder cancerCase–control studyFlavonoidsRisk factors

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Area of Science:

  • Nutritional Epidemiology
  • Oncology
  • Dietary Components

Background:

  • Flavonoids possess antioxidant and anti-carcinogenic properties relevant to cancer research.
  • Limited and inconsistent studies exist on flavonoid intake and bladder cancer risk.

Purpose of the Study:

  • To investigate the association between specific flavonoid subclasses and bladder cancer risk.
  • To clarify the role of dietary flavonoids in bladder cancer etiology.

Main Methods:

  • A case-control study involving 690 bladder cancer cases and 665 controls.
  • Dietary intake assessed using a validated food-frequency questionnaire.
  • Intake of isoflavones, flavones, and other flavonoid subclasses quantified; logistic regression used to estimate odds ratios (ORs).

Main Results:

  • Inverse association observed between high intake of isoflavones (OR=0.56) and flavones (OR=0.64) and bladder cancer.
  • Non-significant inverse associations found for flavan-3-ols, flavonols, and total flavonoids.
  • Findings were consistent across different bladder cancer subtypes.

Conclusions:

  • Isoflavones and flavones show an inverse association with bladder cancer risk.
  • Dietary intake of specific flavonoids may influence bladder cancer development.