Dietary flavonoid and lignan intake and gastric adenocarcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Autor: Guri Skeie, Angela A. Mulligan, Anne Tjønneland, Birgit Teucher, Lea Bredsdorff, Roger Stenling, Kuanrong Li, Max Leenders, Nadia Slimani, Kim Overvad, Carmen Navarro, Veronika Fedirko, Pilar Amiano, Jana Förster, Petra H.M. Peeters, Emilio Sánchez-Cantalejo, Ruth C. Travis, Fulvio Ricceri, Ingegerd Johansson, Raul Zamora-Ros, Lazslo Igali, Antonio Agudo, Isabelle Romieu, Amalia Mattiello, Elio Riboli, Peter Wallström, Guy Fagherazzi, Vardis Dilis, Maria Luisa Redondo, H. Bas Bueno-de-Mesquita, Marina Touillaud, Leila Lujan-Barroso, Antonia Trichopoulou, Calogero Saieva, Jytte Halkjær, Anette Hjartåker, Florence Perquier, Eva Ardanaz, Kay-Tee Khaw, Heiner Boeing, Rosario Tumino, Augustin Scalbert, Viktoria Knaze, Dagrun Engeset, Pietro Ferrari, Michael Katsoulis, Claudia Agnoli, Ulrika Ericson, Carlos A. González

Publikováno v: Zamora-Ros, R, Agudo, A, Luján-Barroso, L, Romieu, I, Ferrari, P, Knaze, V, Bueno-de-Mesquita, H B, Leenders, M, Travis, R C, Navarro, C, Sánchez-Cantalejo, E, Slimani, N, Scalbert, A, Fedirko, V, Hjartåker, A, Engeset, D, Skeie, G, Boeing, H, Förster, J, Li, K, Teucher, B, Agnoli, C, Tumino, R, Mattiello, A, Saieva, C, Johansson, I, Stenling, R, Redondo, M L, Wallström, P, Ericson, U, Khaw, K-T, Mulligan, A A, Trichopoulou, A, Dilis, V, Katsoulis, M, Peeters, P H, Igali, L, Tjønneland, A, Halkjær, J, Touillaud, M, Perquier, F, Fagherazzi, G, Amiano, P, Ardanaz, E, Bredsdorff, L, Overvad, K, Ricceri, F, Riboli, E & González, C A 2012, ' Dietary flavonoid and lignan intake and gastric adenocarcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study ', American Journal of Clinical Nutrition, vol. 96, no. 6, pp. 1398-1408 . https://doi.org/10.3945/ajcn.112.037358

Background: Several experimental studies have suggested potential anticarcinogenic effects of flavonoids, although epidemiologic evidence for the impact of dietary flavonoids on risk of gastric cancer (GC) is limited. Objective: We investigated the a

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http://hdl.handle.net/2318/155175