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Association between habitual dietary flavonoid and lignan intake and colorectal cancer in a Spanish case-control study (the Bellvitge Colorectal Cancer Study).

​Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.

This study assessed whether regular ingestion of foods loaded with lignans and flavonoids increased or decreased the risk of developing colorectal cancer. A team of Spanish scientists looked at the dietary data of 825 subjects and evaluated the colorectal cancer odds ratios of all the subjects in the study population.

The research team discovered that the higher the rate of consumption of foods with high lignan and flavonoid content, the lower the risk of having colorectal cancer. Data from this study indicate that increased intake of dietary flavonoids and lignans may substantially reduce an individual's susceptibility to colorectal cancer.

Research Summary Information

  • 2013
  • Zamora-Ros R, Not C, Guinó E, Luján-Barroso L, García RM, Biondo S, Salazar R, Moreno V.
  • Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology, Avda Gran Via 199-203, 08907 L'Hospitalet de Llobregat, Barcelona, Spain. rzamora@iconcologia.net
  • No, Free full text of study was not found.
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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