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Marilie D. Gammon, Ph.D. Flavonoids, also called bioflavonoids, are a class of plant compounds most commonly known for their antioxidant properties. More than five thousand naturally occurring flavonoids have been characterized and they are commonly found in citrus fruits, green tea, and grape skins. Previous research suggests that flavonoids have anticarcinogenic properties. Research conducted by Marilie Gammon at the University of North Carolina at Chapel Hill as a part of the Long Island Breast Cancer Study Project shows that dietary flavonoid intake is associated with a decreased risk of breast cancer in post-menopausal women. The study, done in conjunction with researchers at Columbia University, Mt. Sinai School of Medicine, and the Albert Einstein College of Medicine, examined at total of 1,434 cases of breast cancer along with 1,440 controls. Cases and controls were interviewed regarding known and suspected risk factors for breast cancer and were asked to complete a food frequency questionnaire. They found a decrease in breast cancer risk associated with dietary flavonoid intake which was stronger for post-menopausal women. The reduced-risk varied from about 25-50% reduction based on the type of flavonoid consumed. Numerous laboratory studies show that flavonoids are able to inhibit aromatase, a key enzyme in the production of estrogen, inhibit tumor cell proliferation and decrease the production of reactive oxygen compounds. All of these mechanisms are thought to influence breast cancer development. This study suggests that postmenopausal women could reduce their risk of developing breast cancer by eating foods or drinking beverages containing flavonoids. Further research is necessary to confirm these results. Citation: Fink BN, Steck SE, Wolff MS, Britton JA, Kabat GC, Schroeder JC, Teitelbaum SL, Neugut AI, Gammon MD. Dietary flavonoid intake and breast cancer risk among women on Long Island. Am J Epidemiol. 2007 Mar 1;165(5):514-23. |
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