Flavonoids and the risk of renal cell carcinoma

Cristina Bosetti, Marta Rossi, Joseph K. McLaughlin, Eva Negri, Renato Talamini, Pagona Lagiou, Maurizio Montella, Valerio Ramazzotti, Silvia Franceschi, Carlo LaVecchia

Research output: Contribution to journalArticle

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Abstract

Intake of flavonoids has been inversely related to the risk of various common neoplasms, but limited data exist on renal cell carcinoma (RCC). We used data from a case-control study conducted between 1994 and 2002 in four Italian areas to study the relation between major flavonoid classes and RCC. The study included 767 cases with incident, histologically confirmed RCC and 1,534 hospital controls admitted for acute, nonneoplastic conditions and matched with cases by study center, sex, and quinquennia of age. We applied published data on food and beverage content of six major classes of flavonoids to dietary information collected through a validated food frequency questionnaire. After adjustment for major recognized confounding factors and total energy intake, the odds ratios for subjects in the highest versus the lowest quintile of intake were 0.80 [95% confidence interval (95% CI), 0.58-1.11] for total flavonoids, 0.76 (95% CI, 0.56-1.03) for isoflavones, 0.94 (95% CI, 0.60-1.47) for anthocyanidins, 0.77 (95% CI, 0.56-1.06) for flavan-3-ols, 0.90 (95% CI, 0.67-1.21) for flavanones, 0.68 (95% CI, 0.50-0.93) for flavones, and 0.69 (95% CI, 0.50-0.95) for flavonols. Allowance for vegetable and fruit consumption only partly explained these inverse relations. Thus, flavonoids, and particularly flavones and flavonols, may account, at least in part, for the favorable role of plant foods on RCC.

Original languageEnglish
Pages (from-to)98-101
Number of pages4
JournalCancer Epidemiology Biomarkers and Prevention
Volume16
Issue number1
DOIs
Publication statusPublished - Jan 2007

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Renal Cell Carcinoma
Flavonoids
Confidence Intervals
Flavones
Flavonols
Flavanones
Food and Beverages
Edible Plants
Isoflavones
Anthocyanins
Energy Intake
Vegetables
Case-Control Studies
Fruit
Odds Ratio
Food
Neoplasms

ASJC Scopus subject areas

  • Epidemiology
  • Oncology

Cite this

Bosetti, C., Rossi, M., McLaughlin, J. K., Negri, E., Talamini, R., Lagiou, P., ... LaVecchia, C. (2007). Flavonoids and the risk of renal cell carcinoma. Cancer Epidemiology Biomarkers and Prevention, 16(1), 98-101. https://doi.org/10.1158/1055-9965.EPI-06-0769

Flavonoids and the risk of renal cell carcinoma. / Bosetti, Cristina; Rossi, Marta; McLaughlin, Joseph K.; Negri, Eva; Talamini, Renato; Lagiou, Pagona; Montella, Maurizio; Ramazzotti, Valerio; Franceschi, Silvia; LaVecchia, Carlo.

In: Cancer Epidemiology Biomarkers and Prevention, Vol. 16, No. 1, 01.2007, p. 98-101.

Research output: Contribution to journalArticle

Bosetti, C, Rossi, M, McLaughlin, JK, Negri, E, Talamini, R, Lagiou, P, Montella, M, Ramazzotti, V, Franceschi, S & LaVecchia, C 2007, 'Flavonoids and the risk of renal cell carcinoma', Cancer Epidemiology Biomarkers and Prevention, vol. 16, no. 1, pp. 98-101. https://doi.org/10.1158/1055-9965.EPI-06-0769
Bosetti, Cristina ; Rossi, Marta ; McLaughlin, Joseph K. ; Negri, Eva ; Talamini, Renato ; Lagiou, Pagona ; Montella, Maurizio ; Ramazzotti, Valerio ; Franceschi, Silvia ; LaVecchia, Carlo. / Flavonoids and the risk of renal cell carcinoma. In: Cancer Epidemiology Biomarkers and Prevention. 2007 ; Vol. 16, No. 1. pp. 98-101.
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