RT Journal Article
T1 Flavonoid and lignan intake and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort.
A1 Molina-Montes, Esther
A1 Sanchez-Perez, Maria-Jose
A1 Zamora-Ros, Raul
A1 Bueno-de-Mesquita, H B As
A1 Wark, Petra A
A1 Obon-Santacana, Mireia
A1 Kühn, Tilman
A1 Katzke, Verena
A1 Travis, Ruth C
A1 Ye, Weimin
A1 Sund, Malin
A1 Naccarati, Alessio
A1 Mattiello, Amalia
A1 Krogh, Vittorio
A1 Martorana, Caterina
A1 Masala, Giovanna
A1 Amiano, Pilar
A1 Huerta, José-María
A1 Barricarte, Aurelio
A1 Quirós, José-Ramón
A1 Weiderpass, Elisabete
A1 Angell Åsli, Lene
A1 Skeie, Guri
A1 Ericson, Ulrika
A1 Sonestedt, Emily
A1 Peeters, Petra H
A1 Romieu, Isabelle
A1 Scalbert, Augustin
A1 Overvad, Kim
A1 Clemens, Matthias
A1 Boeing, Heiner
A1 Trichopoulou, Antonia
A1 Peppa, Eleni
A1 Vidalis, Pavlos
A1 Khaw, Kay-Tee
A1 Wareham, Nick
A1 Olsen, Anja
A1 Tjønneland, Anne
A1 Boutroun-Rualt, Marie-Christine
A1 Clavel-Chapelon, Françoise
A1 Cross, Amanda J
A1 Lu, Yunxia
A1 Riboli, Elio
A1 Duell, Eric J
K1 cohort
K1 diet
K1 flavonoids
K1 lignans
K1 pancreatic cancer
AB Despite the potential cancer preventive effects of flavonoids and lignans, their ability to reduce pancreatic cancer risk has not been demonstrated in epidemiological studies. Our aim was to examine the association between dietary intakes of flavonoids and lignans and pancreatic cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. A total of 865 exocrine pancreatic cancer cases occurred after 11.3 years of follow-up of 477,309 cohort members. Dietary flavonoid and lignan intake was estimated through validated dietary questionnaires and the US Department of Agriculture (USDA) and Phenol Explorer databases. Hazard ratios (HR) and 95% confidence intervals (CIs) were calculated using age, sex and center-stratified Cox proportional hazards models, adjusted for energy intake, body mass index (BMI), smoking, alcohol and diabetes status. Our results showed that neither overall dietary intake of flavonoids nor of lignans were associated with pancreatic cancer risk (multivariable-adjusted HR for a doubling of intake = 1.03, 95% CI: 0.95-1.11 and 1.02; 95% CI: 0.89-1.17, respectively). Statistically significant associations were also not observed by flavonoid subclasses. An inverse association between intake of flavanones and pancreatic cancer risk was apparent, without reaching statistical significance, in microscopically confirmed cases (HR for a doubling of intake = 0.96, 95% CI: 0.91-1.00). In conclusion, we did not observe an association between intake of flavonoids, flavonoid subclasses or lignans and pancreatic cancer risk in the EPIC cohort.
YR 2016
FD 2016-06-10
LK http://hdl.handle.net/10668/10088
UL http://hdl.handle.net/10668/10088
LA en
DS RISalud
RD Apr 10, 2025