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Flavonols May Reduce the Risk of Colorectal Cancer

A new study conducted by researchers at the National Cancer Institute linked increased intake of a specific class of antioxidants to a 76 percent reduction in the risk of colon cancer.

This study used data of 2,000 men and women participating in the Polyp Prevention Trial. The purpose was to study the effect of a healthy diet on the recurrence of pre-cancerous polyps in the colon and rectum. Results were published in the June 2008 issue of Cancer Epidemiology Biomarkers Prevention.

The antioxidants providing the reported benefit are called flavonols. They are a specific subset of a larger group of antioxidants known as flavonoids. Flavonols are most commonly found in onions, apples, teas, and beans.

The study participants who were ranked in the top 25% of flavonol consumption were found to be 76% less likely to be diagnosed with a recurrence of advanced colorectal cancer tumors than those ranked in the bottom 25%.

It should be noted that these benefits were only associated with flavonol consumption and not intake of the broader flavonoid group of antioxidants.

Source: Cancer Epidemiology Biomarkers & Prevention
1 June 2008, Volume 17, Pages 1344-1353, doi: 10.1158/1055-9965.EPI-07-0747
"Dietary Flavonoids and Colorectal Adenoma Recurrence in the Polyp Prevention Trial"
Authors: G. Bobe, L.B. Sansbury, P.S. Albert, A.J. Cross, L. Kahle, J. Ashby, M.L. Slattery, B. Caan, E. Paskett, F. Iber, J.W. Kikendall, P. Lance, C. Daston, J.R. Marshall, A. Schatzkin, E. Lanza
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