膳食黄酮类化合物可能通过调节激素、抑制炎症和氧化应激而具有抗癌特性，因此可能对激素相关癌症 (HRC) 产生潜在影响。我们的目的是检查类黄酮摄入量与 HRC 风险之间的关联，以及这种关联是否是由参与生物机制的血液生物标志物介导的。英国生物银行的这项前瞻性队列研究纳入了 187,350 名在最后一次饮食召回完成时未患癌症的参与者。使用 24 小时饮食回忆来评估类黄酮及其亚类的膳食摄入量。在基线时收集静脉血并分析炎症、激素和氧化应激的生物标志物。通过特定原因的 Cox 比例风险模型估算类黄酮摄入量与 HRC 风险之间关联的风险比 (HR) 和 95% 置信区间 (CI)。通过中介分析研究了血液生物标志物在黄酮类化合物与 HRC 关联中的作用。在中位随访时间 9.5 年中，有 3,392 名女性乳腺癌、417 名卵巢癌、516 名子宫内膜癌、4,305 名前列腺癌、45 名睾丸癌和 146 名女性罹患乳腺癌。记录了甲状腺癌病例。与最低五分位数相比，总黄酮类摄入量最高五分位数中乳腺癌的多变量调整 HR (95% CI) 为 0.89 (0.80-0.99)，卵巢癌为 0.68 (0.50-0.92)，卵巢癌为 0.88 (0.80-0.98)。 ）针对女性特有的癌症。对于亚类，黄酮醇和花青素的摄入量与女性特有癌症的风险呈负相关（Ptrend <0.05）。花青素摄入量与前列腺癌风险呈正相关，而异黄酮摄入量与甲状腺癌风险呈负相关（Ptrend <0.05）。此外，炎症、激素和氧化应激的某些生物标志物共同介导类黄酮摄入量与女性特有癌症和前列腺癌风险的关联。我们的研究结果强调了膳食类黄酮对于预防一般人群中 HRC 的重要性，为流行病学提供了依据。膳食指南的证据。版权所有 © 2024 Elsevier GmbH。版权所有。

Dietary flavonoids may have potential effects on hormone-related cancers (HRCs) due to their anti-cancer properties via regulating hormones and suppressing inflammation and oxidative stress. We aimed to examine the association of flavonoid intake with risks of HRCs and whether this association was mediated by blood biomarkers involved in biological mechanisms.This prospective cohort study from UK Biobank included 187,350 participants free of cancer when the last dietary recall was completed. The dietary intakes of flavonoids and subclasses were assessed using 24-hour dietary recalls. Venous blood was collected at baseline and assayed for biomarkers of inflammation, hormones, and oxidative stress. Hazard ratios (HR) and 95 % confidential intervals (CI) for the associations between flavonoid intake and HRCs risk were estimated by the cause-specific Cox proportional hazards model. The role of blood biomarkers in the flavonoids-HRCs association was investigated through mediation analysis.Over a median follow-up of 9.5 years, 3,392 female breast cancer, 417 ovarian cancer, 516 endometrial cancer, 4,305 prostate cancer, 45 testicular cancer, and 146 thyroid cancer cases were documented. Compared to the lowest quintile, multivariable-adjusted HRs (95 % CIs) in the highest quintile of total flavonoid intake were 0.89 (0.80-0.99) for breast cancer, 0.68 (0.50-0.92) for ovarian cancer, and 0.88 (0.80-0.98) for female-specific cancers. For subclasses, intakes of flavonols and anthocyanidins were inversely associated with the risk of female-specific cancers (Ptrend <0.05). Anthocyanidin intake was positively related to prostate cancer risk, whereas isoflavone intake was inversely linked to thyroid cancer risk (Ptrend <0.05). Additionally, certain biomarkers of inflammation, hormones and oxidative stress jointly mediated the association of flavonoid intake with the risk of female-specific cancers and prostate cancer.Our findings highlighted the importance of dietary flavonoids for the prevention of HRCs in the general population, providing epidemiological evidence for dietary guidelines.Copyright © 2024 Elsevier GmbH. All rights reserved.