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Nutrients 2014, 6(11), 4961-4973; doi:10.3390/nu6114961

Dietary Flavonoids and Gastric Cancer Risk in a Korean Population

1
Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, Research Institute, National Cancer Center, Gyeonggi-do 410-769, Korea
2
Center for Gastric Cancer, National Cancer Center Hospital, National Cancer Center, Gyeonggi-do 410-769, Korea
3
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea
*
Author to whom correspondence should be addressed.
Received: 4 August 2014 / Revised: 17 October 2014 / Accepted: 30 October 2014 / Published: 10 November 2014
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Abstract

Gastric cancer is the most common cancer among men in Korea, and dietary factors are closely associated with gastric cancer risk. We performed a case-control study using 334 cases and 334 matched controls aged 35–75 years. Significant associations were observed in total dietary flavonoids and their subclasses, with the exception of anthocyanidins and isoflavones (OR (95% CI): 0.49 (0.31–0.76), p trend = 0.007 for total flavonoids). However, these associations were not significant after further adjustment for fruits and vegetable consumption (OR (95% CI): 0.62 (0.36–1.09), p trend = 0.458 for total flavonoids). Total flavonoids and their subclasses, except for isoflavones, were significantly associated with a reduced risk gastric cancer in women (OR (95% CI): 0.33 (0.15–0.73), p trend = 0.001 for total flavonoids) but not in men (OR (95% CI): 0.70 (0.39–1.24), p trend = 0.393 for total flavonoids). A significant inverse association with gastric cancer risk was observed in flavones, even after additional adjustment for fruits and vegetable consumption in women. No significantly different effects of flavonoids were observed between H. pylori-positive and negative subjects. In conclusion, dietary flavonoids were inversely associated with gastric cancer risk, and these protective effects of dietary flavonoids were prominent in women. No clear differences were observed in the subgroup analysis of H. pylori and smoking status. View Full-Text
Keywords: gastric cancer; flavonoids; H. pylori; smoking; case-control study gastric cancer; flavonoids; H. pylori; smoking; case-control study
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Woo, H.D.; Lee, J.; Choi, I.J.; Kim, C.G.; Lee, J.Y.; Kwon, O.; Kim, J. Dietary Flavonoids and Gastric Cancer Risk in a Korean Population. Nutrients 2014, 6, 4961-4973.

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