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Dietary Flavonoids and the Risk of Colorectal Cancer: An Updated Meta-Analysis of Epidemiological Studies
Generous intake of foods high in flavonoids, particularly flavones and flavonols, may help halt the formation of cancerous cells and tumors in our colon and rectum.
This study reviewed data from previously published studies that focused on the association between high dietary ingestion of flavonoids and the probability of developing colorectal cancer. A total of 12 studies were included in this meta-analysis.
Researchers noticed that frequent consumption of foods packed with flavonoids, especially flavonols and flavones, reduced the risk of colorectal cancer. The evidence from this study show that adding more flavonoid-containing foods to our diets may boost our defenses against colorectal cancer.
Research Summary Information
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2018
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Hui Chang , Lin Lei , Yun Zhou , Fayin Ye , Guohua Zhao
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College of Food Science, Southwest University, Chongqing 400715, China. changhui2017@swu.edu.cn. College of Food Science, Southwest University, Chongqing 400715, China. leilinsky@hotmail.com. College of Food Science, Southwest University, Chongqing 400715, China. zhouy2017@swu.edu.cn. College of Food Science, Southwest University, Chongqing 400715, China. fye@swu.edu.cn. College of Food Science, Southwest University, Chongqing 400715, China. zhaogh@swu.edu.cn.
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