A prospective study of dietary flavonoid intake and risk of glioma in US men and women. Issue 4 (10th June 2021)

• Record Type: Journal Article
• Authors: Bever, Alaina M; Cassidy, Aedin; Rimm, Eric B; Stampfer, Meir J; Cote, David J
• Is Part Of: American journal of clinical nutrition. Volume 114:Issue 4(2021)
• Page Start: 1314
• Page End: 1327
• Publication Date: 2021-06-10
• Subjects: glioma -- flavonoids -- epidemiology -- tea -- flavan-3-ols; Diet therapy -- Periodicals; Nutrition -- Periodicals; Dietetics -- Periodicals; 613.205
• DOI: 10.1093/ajcn/nqab178
• Languages: English
• ISSNs: 0002-9165

Abstract

ABSTRACT: Background: Flavonoids are a diverse group of plant constituents with demonstrated neuroprotective and anti-tumor effects. Flavonoid intake may decrease the risk of glioma, but the possibility of an association has not yet been investigated in humans. Objectives: We evaluated the association between dietary flavonoid consumption and the risk of glioma. Methods: We followed participants in the female Nurses' Health Study (1984–2014; n = 81, 688) and Nurses' Health Study II (1991–2017; n = 95, 228) and the male Health Professionals Follow-Up Study (1986–2014; n = 49, 885). We used multivariable-adjusted Cox proportional hazards regression models to evaluate the associations between average long-term (up to 30 years) or recent (up to 12 years) dietary flavonoid intake (total flavonoids and each of 6 subclasses) and risks of incident glioma. Flavonoid intake was derived from validated quadrennial FFQs. Incident glioma was self-reported and confirmed by a medical record review or was determined by a medical record review after death. Results: We documented 536 incident cases of glioma across 5, 936, 386 person-years of follow-up. Long-term total flavonoid, flavan-3-ol, and polymeric flavonoid (polymer) intakes were associated with decreased glioma risks in pooled analyses comparing the highest to lowest quintiles of consumption [HR, 0.79 (95% CI, 0.59–1.05; P -trend = 0.04) for total flavonoids; 0.76 (95% CI, 0.57–1.01; P -trend = 0.04) for flavan-3-ols; and 0.82 (95% CI, 0.61–1.09; P -trend = 0.05) for polymers]. Associations with recent intake were weaker. There were no associations with other flavonoid subclasses. After additional adjustment for tea consumption, there were no associations between flavan-3-ol or polymer consumption and glioma. Conclusions: Increased dietary intakes of flavan-3-ol and polymeric flavonoids, especially those predominant in tea, were associated with decreased glioma risks in a prospective cohort of men and women.