Rossi, MEdefonti, VParpinel, MLagiou, PFranchi, MFerraroni, MDecarli, AZucchetto, ASerraino, DDal Maso, LNegri, ELa Vecchia, C2014-11-032013Rossi, M., V. Edefonti, M. Parpinel, P. Lagiou, M. Franchi, M. Ferraroni, A. Decarli, et al. 2013. “Proanthocyanidins and other flavonoids in relation to endometrial cancer risk: a case–control study in Italy.” British Journal of Cancer 109 (7): 1914-1920. doi:10.1038/bjc.2013.447. http://dx.doi.org/10.1038/bjc.2013.447.0007-0920http://nrs.harvard.edu/urn-3:HUL.InstRepos:13347472Background: Because of their antioxidant and antimutagenic properties, flavonoids may reduce cancer risk. Some flavonoids have antiestrogenic effects that can inhibit the growth and proliferation of endometrial cancer cells. Methods: In order to examine the relation between dietary flavonoids and endometrial cancer, we analysed data from an Italian case–control study including 454 incident, histologically confirmed endometrial cancers and 908 hospital-based controls. Information was collected through a validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of flavanols, flavanones, flavonols, anthocyanidins, flavones, isoflavones, and proanthocyanidins. Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated from multiple logistic regression models conditioned on age and study centre and adjusted for major confounding factors. Results: Women in the highest quartile category of proanthocyanidins with ⩾3 mers vs the first three quartile categories had an OR for endometrial cancer of 0.66 (95% CI=0.48–0.89). For no other class of flavonoids, a significant overall association was found. There was a suggestion of an inverse association for flavanones and isoflavones among women with body mass index <25 kg m−2, and, for flavanones, among parous or non-users of hormone-replacement therapy women. Conclusion: High consumption of selected proanthocyanidins may reduce endometrial cancer risk.en-USendometrial cancerflavonoidsproanthocyanidinsriskdietJournal Article2014-11-0310.1038/bjc.2013.447