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Flavonoid and lignan intake and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort
Author(s) -
MolinaMontes Esther,
Sánchez MaríaJosé,
ZamoraRos Raul,
BuenodeMesquita H.Bas,
Wark Petra A.,
ObonSantacana Mireia,
Kühn Tilman,
Katzke Verena,
Travis Ruth C.,
Ye Weimin,
Sund Malin,
Naccarati Alessio,
Mattiello Amalia,
Krogh Vittorio,
Martorana Caterina,
Masala Giovanna,
Amiano Pilar,
Huerta JoséMaría,
Barricarte Aurelio,
Quirós JoséRamón,
Weiderpass Elisabete,
Angell Åsli Lene,
Skeie Guri,
Ericson Ulrika,
Sonestedt Emily,
Peeters Petra H.,
Romieu Isabelle,
Scalbert Augustin,
Overvad Kim,
Clemens Matthias,
Boeing Heiner,
Trichopoulou Antonia,
Peppa Eleni,
Vidalis Pavlos,
Khaw KayTee,
Wareham Nick,
Olsen Anja,
Tjønneland Anne,
BoutrounRualt MarieChristine,
ClavelChapelon Françoise,
Cross Amanda J.,
Lu Yunxia,
Riboli Elio,
Duell Eric J.
Publication year - 2016
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.30190
Subject(s) - european prospective investigation into cancer and nutrition , medicine , pancreatic cancer , prospective cohort study , body mass index , cancer , hazard ratio , cohort , cohort study , lower risk , epidemiology , proportional hazards model , physiology , confidence interval
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.