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Dietary Intake of Flavonoid Subclasses and Risk of Colorectal Cancer: Evidence From Population Studies

Habitual consumption of foods loaded with flavonoids, especially isoflavones and procyanidins, may help to keep colorectal cancer at bay.

This meta-analysis summarized evidence from previous studies the investigated the protective effect of flavonoid from food sources against colorectal cancer. Researchers evaluated data from 16,917 patients with colorectal cancer and 542,569 healthy individuals who participated in 18 studies. 

Researchers found out that regular ingestion of foods high in flavonoids, particularly isoflavones and procyanidins, knocked down the risk of colorectal cancer. This meta-analysis concluded that increased dietary intake of flavonoids may help decrease colorectal cancer diagnosis rate.

Research Summary Information

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