Epidemiology Behind Fruit and Vegetable Consumption and Cancer Risk with Focus on Flavonoids

Rossi, Marta; Negri, Eva; Bosetti, Cristina; Pelucchi, Claudio; Vecchia, Carlo La

doi:10.1002/9780470531792.ch20

Cited by 2 publications

(4 citation statements)

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“…reduction of the risk of cardiovascular disease and some forms of cancer, for example). As phenolic compounds and other antioxidants are abundantly present in fruits and vegetables, it stands to reason that they could be, at least in part, responsible for some of the potential beneficial health effects their consumption brings (Rossi et al 2009;Graf, Milbury, and Blumberg 2005;Neto 2007;Szajdek and Borowska 2008). Blueberries, widely recognized as possessing both an elevated content and variety of phenolic compounds (particularly anthocyanins), have been the focus of several works that aim to characterize their intrinsic health promoting potential.…”

Section: Health Promoting Potential Of Blueberriesmentioning

confidence: 99%

“…Dubbed by the media as a "superfruit", blueberry is a prime example of a foodstuff that has gained a strong health promoting connotation, association that is supported by scientific literature where blueberries have been associated with several health benefits, namely their role in the maintenance of blood sugar levels, reduction of oxidative stress, antiinflammatory effect, prevention of cardiovascular diseases, antimicrobial and antitumoural activity (Wood 2009;Cassileth 1999;Neto 2007). This makes the incorporation of blueberries or their extracts, into foodstuffs a relatively easy way to grant them some functionality and increase their commercial value (Rossi et al 2009;Gibson and Williams 2000;Szajdek and Borowska 2008).…”

Section: Introductionmentioning

confidence: 97%

“…The consumption of fruits and vegetables has been systematically associated with a reduction of the risk of these pathologies (namely through the improvement of blood flow, protection against oxidative stress and exacerbated inflammatory responses) and, considering that phenolic compounds are present in high amounts in these food products it stands to reason that they have been associated with these benefits (Shukitt-Hale et al 2008;Del Bo' et al 2015;Wu, Cao, and Prior 2002). Furthermore, in later years, with the information flowing from the scientific community to the general population, the consumers' demand (and hence the industry's search) for healthier or health promoting foodstuffs has grown (Rossi et al 2009;Gibson and Williams 2000;Lee, Durst, and Wrolstad 2002;Neto 2007;Szajdek and Borowska 2008;Wu et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Health promoting properties of blueberries: a review

Silva

Costa

Veiga

et al. 2018

Critical Reviews in Food Science and Nutrition

117

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With the strengthening of the link between diet and health, several foodstuffs have emerged as possessing potential health benefits such as phenolic rich fruits and vegetables. Blueberries, along with other berries, given their flavonoid and antioxidant content have long since been considered as a particularly interesting health promoting fruit. Therefore, the present work aimed to compile the existing evidences regarding the various potential benefits of blueberry and blueberry based products consumption, giving particular relevance to in vivo works and epidemiological studies whenever available. Overall, the results demonstrate that, while the evidences that support a beneficial role of blueberry and blueberry extracts consumption, further human based studies are still needed.

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Section: Health Promoting Potential Of Blueberriesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Health promoting properties of blueberries: a review

Silva

Costa

Veiga

et al. 2018

Critical Reviews in Food Science and Nutrition

117

View full text Add to dashboard Cite

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“…Results on flavonoids from the present series of Italian and Swiss case–control studies showed a significant protective role of flavanones on upper aero-digestive tract cancers (OR for the highest v. the lowest quintiles of intake 0·51, 95 % CI 0·37, 0·71 for oral cavity and pharyngeal cancer; 0·38, 95 % CI 0·23, 0·66 for oesophageal cancer; 0·60, 95 % CI 0·41, 0·89 for laryngeal cancer), flavonols (OR 0·64, 95 % CI 0·54, 0·77) and anthocyanidins (OR 0·67, 95 % CI 0·54, 0·82) on colorectal cancer, flavonols (OR 0·80, 95 % CI 0·66, 0·98) and flavones (OR 0·81, 95 % CI 0·66, 0·98) on breast cancer, and flavonols (OR 0·63, 95 % CI 0·47, 0·84) and isoflavones (OR 0·51, 95 % CI 0·37, 0·69) on ovarian cancer ( 45 , 46 ) . Specific results on proanthocyanidins are shown in Fig.…”

Section: Fibres Flavonoids and Proanthocyanidinsmentioning

confidence: 99%

Fruit and vegetables and cancer risk: a review of southern European studies

et al. 2015

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High intakes of fruit and vegetables may reduce the risk of cancer at several sites. Evidence has been derived mainly from case -control studies. We reviewed the relationship between consumption of vegetables and fruit and the risk of several common cancers in a network of Italian and Swiss case -control studies including over 10 000 cases of fourteen different cancers and about 17 000 controls. Data were suggestive of a protective role of vegetable intake on the risk of several common epithelial cancers. OR for the highest compared with the lowest levels of consumption ranged from 0·2 (larynx, oral cavity and pharynx) to 0·9 (prostate). Inverse associations were found for both raw and cooked vegetables, although for upper digestive tract cancers the former were somewhat stronger. Similar inverse associations were found for cruciferous vegetables. Frequent consumption of allium vegetables was also associated with reduced risk of several cancers. Fruit was a favourable correlate of the risk of several cancers, particularly of the upper digestive tract, with associations generally weaker than those reported for vegetables. A reduced risk of cancers of the digestive tract and larynx was found for high consumption of citrus fruit. Suggestive protections against several forms of cancer, mainly digestive tract cancers, were found for high consumption of apples and tomatoes. High intakes of fibres, flavonoids and proanthocyanidins were inversely related to various forms of cancer. In conclusion, data from our series of case-control studies suggested a favourable role of high intakes of fruit and vegetables in the risk of many common cancers, particularly of the digestive tract. This adds evidence to the indication that aspects of the Mediterranean diet may have a favourable impact not only on CVD, but also on several common (epithelial) cancers, particularly of the digestive tract.

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Epidemiology Behind Fruit and Vegetable Consumption and Cancer Risk with Focus on Flavonoids

Cited by 2 publications

References 37 publications

Health promoting properties of blueberries: a review

Health promoting properties of blueberries: a review

Fruit and vegetables and cancer risk: a review of southern European studies

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