Total polyphenol intake and breast cancer risk in the Seguimiento Universidad de Navarra (SUN) cohort

Gardeazabal, Itziar; Romanos-Nanclares, Andrea; Martínez‐González, Miguel Ángel; Sánchez-Bayona, Rodrigo; Vitelli‐Storelli, Facundo; Gaforio, José J.; Beitia, José Manuel Aramendía

doi:10.1017/s0007114518003811

Cited by 25 publications

(11 citation statements)

References 32 publications

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“…In contrast, there is controversy about our results with other published studies as Feng et al [36] and Gardeazabal [37]. The first one determined that the consumption of flavonoids was associated with lower BC risk [36].…”

Section: Discussioncontrasting

confidence: 60%

“…The first one determined that the consumption of flavonoids was associated with lower BC risk [36]. The second one (that studied the total intake of different classes of polyphenols) did not find any significant associations between BC risk and the intake of total flavonoids, total lignans, stilbenes and total phenolic acids [37], although achieving a nonsignificant risk reduction. However, a Fink et al [38] study found a significant inverse association for lignans but not for total flavonoid consumption.…”

Section: Discussionmentioning

confidence: 99%

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Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

et al. 2020

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There is limited evidence of phenolic compounds acting as protective agents on several cancer types, including breast cancer (BC). Nevertheless, some polyphenol classes have not been investigated and there is a lack of studies assessing the effect on menopausal status and hormone receptor status as influenced by these compounds. The objective of this study is to evaluate the association between the intake of all polyphenol classes in relation to the BC risk by menopausal and hormone receptor status. We used data from a population-based multi-case-control study (MCC-Spain) including 1472 BC cases and 1577 controls from 12 different regions of Spain. The odds ratios (ORs) with 95% CI were calculated using logistic regression of mixed effects by quartiles and log2 of polyphenol intakes (adjusted for the residual method) of overall BC, menopausal and receptor status. No associations were found between total intake of polyphenols and BC risk. However, inverse associations were found between stilbenes and all BC risk (ORQ4 vs. Q1: 0.70, 95%CI: 0.56–0.89, Ptrend = 0.001), the consumption of hydroxybenzaldehydes (ORQ4 vs. Q1: 0.75, 95%CI: 0.59–0.93, Ptrend = 0.012) and hydroxycoumarins (ORQ4 vs. Q1: 0.73, 95%CI: 0.57–0.93; Ptrend = 0.005) were also inversely associated. The intake of stilbenes, hydroxybenzaldehydes and hydroxycoumarins can contribute to BC reduction risk on all menopausal and receptor statuses.

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Section: Discussioncontrasting

confidence: 60%

Section: Discussionmentioning

confidence: 99%

Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

et al. 2020

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“…However, in postmenopausal women, they observed an inverse association between breast cancer risk and total polyphenol intake (HR: 0.31, 95% CI: 0.13–0.77) [97]. Because they have antioxidant activity and similar chemical compositions as oestrogens, flavonoids are able to reduce menopause symptoms [98]. However, further research is needed to demonstrate the effect of flavonoid intake on pre- and post-menopause breast cancer risk.…”

Section: Antioxidant Activity Of Dietary Flavonoids and Cancer Incmentioning

confidence: 99%

Dietary Flavonoids as Cancer Chemopreventive Agents: An Updated Review of Human Studies

2019

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Over the past few years, interest in health research has increased, making improved health a global goal for 2030. The purpose of such research is to ensure healthy lives and promote wellbeing across individuals of all ages. It has been shown that nutrition plays a key role in the prevention of some chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer. One of the aspects that characterises a healthy diet is a high intake of vegetables and fruits, as both are flavonoid-rich foods. Flavonoids are one of the main subclasses of dietary polyphenols and possess strong antioxidant activity and anti-carcinogenic properties. Moreover, some population-based studies have described a relationship between cancer risk and dietary flavonoid intake. In this context, the goal of this review was to provide an updated evaluation of the association between the risk of different types of cancers and dietary flavonoid intake. We analysed all relevant epidemiological studies from January 2008 to March 2019 using the PUBMED and Web of Science databases. In summary, this review concludes that dietary flavonoid intake is associated with a reduced risk of different types of cancer, such as gastric, breast, prostate, and colorectal cancers.

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“…In addition, several studies have reported that a high adherence to MD is associated with a lower risk of the incidence of BC in post-menopausal women (41). A prospective cohort study conducted in the Mediterranean included 10,713 middle-aged, Spanish female university graduates and revealed an inverse association between the total polyphenol intake and the risk of BC for post-menopausal women (42).…”

Section: Breast Cancermentioning

confidence: 99%

Polyphenols in cancer prevention: New insights (Review)

et al. 2020

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A huge volume of literature data suggests that a diet rich in fruits and vegetables, mostly due to the contribution of natural polyphenols, could reduce the incidence of specific cancers. Resveratrol, epigallocatechin gallate and curcumin are among the most extensively studied polyphenols: The majority of the effects attributed to these compounds are linked to their antioxidant and anti-inflammatory properties. The multiple mechanisms involved include the modulation of molecular events and signaling pathways associated with cell survival, proliferation, differentiation, migration, angiogenesis, hormonal activities, detoxification enzymes and immune responses. Notwithstanding their promising role in cancer prevention and treatment, polyphenols often have a poor bioavailability when administered as pure active principles, representing an important limit to their use. However, the bioavailability and thus the efficacy of these compounds can be improved by their administration in combination with other phytochemicals, with anticancer drugs or in polyphenol-loaded nanotechnology-based delivery systems. The possibility of combining conventional drugs with polyphenols offers very valuable advantages, such as the building of more efficient anticancer therapies with less side-effects on the health of patients. The present review focuses on current knowledge regarding the interactions between natural polyphenols and cancer development in order to gain a clearer comprehension of the potential mechanisms through which individual foods and food components may be exploited to reduce cancer risk. Contents 1. Introduction 2. Literature search 3. Classification of polyphenols 4. Prostate cancer 5. Colon cancer 6. Breast cancer 7. Lung cancer 8. Bladder cancer 9. Skin cancer 10. Pancreatic cancer 11. Leukemia 12. Conclusion

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Total polyphenol intake and breast cancer risk in the Seguimiento Universidad de Navarra (SUN) cohort

Cited by 25 publications

References 32 publications

Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

Association between Polyphenol Intake and Breast Cancer Risk by Menopausal and Hormone Receptor Status

Dietary Flavonoids as Cancer Chemopreventive Agents: An Updated Review of Human Studies

Polyphenols in cancer prevention: New insights (Review)

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