Flavonols may slash colorectal cancer risk by strongly inhibiting the recurrence of polyps

  An increased intake of antioxidant flavonols from tea, onions, beans, and apples may slash the risk of colorectal cancer by a whopping 76 % according to the results of a new US study performed by scientists at the National Cancer Institute, a division of the National Institutes of Health. The analysis of the data was from a randomized dietary intervention trial. The study adds to a growing body of science linking increased consumption of flavonol-rich foods, antioxidants found in particular fruits and vegetables, to risk reductions for a range of cancers, including lung, pancreatic, and breast cancers.

Almost one million new cases of colorectal cancer are diagnosed every year around the world, according to the World Health Organization (WHO). It is the third most common cancer globally. A diet high in fat, refined carbohydrates and animal protein, are reported to increase the risk. Moreover, genetic susceptibility is responsible for less than five % of cases, according to the WHO, showing the importance of diet to potentially reduce the risk. 
The Flavonoids responsible are found in red wines, particular fruits and vegetables, green tea, some nuts, and chocolate. They have received extensive research due to their potent antioxidant activity and myriad health benefits. Many have also been implicated in possible protection against diseases such as cancer and cardiovascular disease.
The researchers, led by Gerd Bobe from the National Cancer Institute, used data from the updated flavonoid database from the US Department of Agriculture to quantify the intake of 29 individual flavonoids, total flavonoids, and six flavonoid subgroups among participants of the Polyp Prevention Trial. The trial studied the effect of a low-fat, high fiber diet, rich in fruit and vegetables on the recurrence of pre-cancerous polyps in the colon and rectum.