Association among dietary flavonoids, flavonoid subclasses, and ovarian cancer risk: a meta-analysis.

Ovarian cancer is less likely to occur in women who regularly consume diets rich in flavonoids.

This study evaluated the role of consistent consumption of flavonoid-rich foods in the prevention of ovarian cancer. Researchers analyzed nutritional and clinical data obtained from 12 published studies. They found out that high consumption of foods rich in flavonoids, isoflavones, and flavonols diminished the risk of developing ovarian cancer. The results of this study indicate that regular intake of diets high in flavonoid-rich foods may protect women against ovarian cancer.