Dietary Flavonoid Intake Reduces the Risk of Head and Neck but Not Esophageal or Gastric Cancer in US Men and Women [Nutritional Epidemiology]

Conclusions: Our results indicate that flavonoid intake is associated with lower head and neck cancer risk. These associations suggest a protective effect of dietary flavonoids on head and neck cancer risk, and thus potential as a risk reduction strategy.

Source: Journal of Nutrition - September 1, 2017 Category: Nutrition Authors: Sun, L., Subar, A. F., Bosire, C., Dawsey, S. M., Kahle, L. L., Zimmerman, T. P., Abnet, C. C., Heller, R., Graubard, B. I., Cook, M. B., Petrick, J. L. Tags: Nutritional Epidemiology Research Articles, Research Need: Role of Nutrition in Health Maintenance Source Type: research