Thursday, November 13, 2008

Greater flavonoid intake linked with lower risk of non-Hodgkin lymphoma

The May 1, 2008 issue of the American Journal of Clinical Nutrition published the finding of investigators from the National Cancer Institute and other research centers of an association between a greater intake of dietary flavonoids and a lower risk of non-Hodgkin's lymphoma (NHL), the fifth most common cancer in the United States. Flavonoids are polyphenolic plant compounds that have antioxidant and metal chelating properties. Some of these compounds have also been shown to have antiestrogenic and anticancer effects.
Four hundred sixty-six men and women with non-Hodgkin lymphoma were matched for age, gender, and other factors with 390 Medicare and Medicaid patients who did not have the disease. Dietary questionnaires completed by the participants were analyzed for intake levels of flavonoids (flavonols, flavanones, flavan-3-ols, and anthocyanidins), proanthocyanidins (monomers, dimmers, trimers, 4-6mers, 7-10mers and polymers), and isoflavones. Other than fruits and vegetables, sources of flavonoid intake in this study included wine, tea, nuts and chocolate. Continue Reading

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