Flavonoids Help Reduce Stomach Cancer Risk in Women
Fruits and vegetables are known to contain high amounts of flavonoids, compounds which have been found to have antioxidant (cancer-fighting) properties. Recent research shows that these compounds may help women (but not men) reduce their risk for stomach cancer.
Few studies have focused on the role of flavonoids in preventing stomach cancer, the 4th most common, and the 2nd most deadly type of malignancy. Researchers at the Catalan Institute of Oncology in Spain led by Raul Zamora-Ros used data from an on-going research which followed about 500,000 adults in 10 countries in Europe for about 11 years. These men and women were aged 35-70 years and were asked to fill in food diaries to track their diet.
The results of their analysis, which were recently published in the American Journal of Clinical Nutrition, showed that 683 participants developed stomach cancer, 288 cases of which involved women. The researchers estimated their flavonoid consumption and found that women who consumed more than 580 mg of flavonoids daily had a 51% lower risk of developing the disease than women who got the least amounts (less than 200 mg a day).
However, the investigators were surprised to find that these associations were not true for men and they theorize that this might be due to differences lifestyle (related to drinking or smoking habits) or to hormonal differences.
Zamora-Ros adds that there may be other factors involved in the development of cancer such as obesity and consumption of red meat, but in general, he says that a healthy lifestyle reduces the rsik of chronic disease.
Seaman, A.Plant compounds tied to less stomach cancer in women: study . Reuters.