Flavonoids are plant compounds with antioxidant properties. One subgroup, flavonols, is found in foods such as onions, apples, and berries.
Research published in the American Journal of Epidemiology (October 15, 2008; Vol. 166, Issue 8, pp. 924–931) examined the relationship between flavonol intake and pancreatic cancer risk as part of the Multiethnic Cohort Study. The analysis included dietary data from more than 183,000 participants.
The researchers found that individuals with the highest intake of flavonols had a significantly lower risk of pancreatic cancer, with an overall risk reduction of about 25% compared to those with the lowest intake. The association was even stronger among smokers, who experienced a 59% lower incidence of pancreatic cancer with higher flavonol consumption.
These findings suggest that flavonol-rich foods—particularly onions—may be linked with a lower risk of pancreatic cancer, especially in higher-risk populations.
