Marta Rossi1, Panagiota Strikoudi2, Maria-Eleni Spei3, Maria Parpinel4, Diego Serraino5, Maurizio Montella6, Massimo Libra7, Carlo La Vecchia1, Valentina Rosato8. 1. Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy. 2. Department of Nutrition and Dietetics, Faculty of Agriculture Technology, Food Technology and Nutrition, Alexander Technological Educational Institution of Thessaloniki, P.C. 57400, Sindos, Thessaloniki, Greece. 3. Department of Hygiene, Epidemiology, and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, 75 M. Asias Street, 115 27, Goudi, Athens, Greece. 4. Department of Medicine, Università degli Studi di Udine, Via Colugna 50, 33100, Udine, Italy. 5. Cancer Epidemiology Unit, Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) Centro di Riferimento Oncologico, Via F. Gallini 2, 33081, Aviano (PN), Italy. 6. Unit of Epidemiology, Istituto Nazionale Tumori Fondazione G. Pascale, Via M. Semmola 1, 80131, Napoli, Italy. 7. Section of Oncologic, Clinic and General Pathology, Department of Biomedical & Biotechnological Sciences, Università degli Studi di Catania, Via Santa Sofia 97, 95123, Catania, Italy. 8. Unit of Medical Statistics and Biometry, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano, Via G. Venezian 1, 20133, Milano, Italy. Valentina.Rosato@istitutotumori.mi.it.
Abstract
PURPOSE: Flavonoids have drawn attention because of their antioxidant capacity and anti-carcinogenic effect in various types of cancer. A limited number of studies has investigated their potential effect on the risk of bladder cancer, with inconsistent results. METHODS: We analyzed data from an Italian case-control study including 690 incident bladder cancer cases and 665 controls admitted to the same network of hospitals for acute, non-neoplastic, non tobacco-related diseases. Subjects were interviewed using a reproducible and validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones and flavonols. We estimated odds ratios (ORs) through multiple logistic regression models, including terms for potential confounding factors, including tobacco smoking and total energy intake. RESULTS: We found an inverse association between isoflavones (OR for the highest compared to the lowest quintile of intake = 0.56, 95% CI 0.37-0.84) and flavones (OR = 0.64, 95% CI 0.44-0.95) and bladder cancer. Non-significant inverse association was found for flavan-3-ols (OR = 0.70), flavonols (OR = 0.85) and total flavonoids (OR = 0.76). The results were consistent for non-muscle-invasive and muscle-invasive bladder cancers. CONCLUSIONS: Our data indicate an inverse association between isoflavones and flavones with respect to bladder cancer risk.
PURPOSE:Flavonoids have drawn attention because of their antioxidant capacity and anti-carcinogenic effect in various types of cancer. A limited number of studies has investigated their potential effect on the risk of bladder cancer, with inconsistent results. METHODS: We analyzed data from an Italian case-control study including 690 incident bladder cancer cases and 665 controls admitted to the same network of hospitals for acute, non-neoplastic, non tobacco-related diseases. Subjects were interviewed using a reproducible and validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones and flavonols. We estimated odds ratios (ORs) through multiple logistic regression models, including terms for potential confounding factors, including tobacco smoking and total energy intake. RESULTS: We found an inverse association between isoflavones (OR for the highest compared to the lowest quintile of intake = 0.56, 95% CI 0.37-0.84) and flavones (OR = 0.64, 95% CI 0.44-0.95) and bladder cancer. Non-significant inverse association was found for flavan-3-ols (OR = 0.70), flavonols (OR = 0.85) and total flavonoids (OR = 0.76). The results were consistent for non-muscle-invasive and muscle-invasive bladder cancers. CONCLUSIONS: Our data indicate an inverse association between isoflavones and flavones with respect to bladder cancer risk.
Authors: Valeria Edefonti; Carlo La Vecchia; Matteo Di Maso; Anna Crispo; Jerry Polesel; Massimo Libra; Maria Parpinel; Diego Serraino; Monica Ferraroni; Francesca Bravi Journal: Nutrients Date: 2020-05-28 Impact factor: 5.717