In the United States, about 20,000 women are diagnosed with ovarian cancer each year, and globally, the disease is the fifth-leading cause of cancer death among women. Aedin Cassidy, from the University of East Anglia (United Kingdom), and colleagues analyzed data collected on 171,940 study subjects enrolled in the Nurses’ Health Study and Nurses’ Health Study II, examining associations between intakes of total flavonoids and their subclasses (flavanones, flavonols, anthocyanins, flavan-3-ols, flavones, and polymeric flavonoids) and risk of ovarian cancer Food surveys were collected from subjects every 4 years.
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