BOSTON—Research from a recent study at Harvard Medical School provided limited support for an association between flavonoid intake and ovarian cancer risk, but the researchers noted, “Given the findings of previous studies and the biologic plausibility of this association, additional studies are warranted” (Int J Cancer. 2009;15;124(8):1918-25). The association between dietary flavonoid intake and ovarian cancer risk was examined in a large, population-based case-control study. Intake of five common dietary flavonoids was calculated (myricetin, kaempferol, quercetin, luteolin and apigenin), as well as total intake of these flavonoids, for 1,141 cases and 1,183 frequency-matched controls. Researchers did not observe an association between total flavonoid intake and ovarian cancer risk. The multivariable-adjusted relative risk (RR) for the highest versus lowest quintile of total flavonoid intake was 1.06. In analyses of each individual flavonoid, only intake of apigenin was associated with a borderline significant decrease in risk and this association was significant after adjustment for intake of the other four individual flavonoids.