​Regular intake of foods high in flavonoids may offer individuals adequate protection against lung cancer.
This study examined how increased dietary exposure to flavonoids affects lung cancer risk. Researchers reviewed nutritional and clinical data obtained from 12 studies that evaluated 243,054 subjects and 5,073 cases of lung cancer.
Researchers found a low incidence of lung cancer among habitual consumers of flavonoid-rich foods. With the exception of the flavonoid subclass hesperetin,the intake of 20 mg of flavonoids in the other sub-classes per day was found to slash the odds of developing lung cancer by 10%. The findings of this study indicate that increase in the frequency and quantity of flavonoid consumption may boost an individual's defenses against lung cancer.