Table 3.

Dietary flavonoid intakes (energy adjusted) of controls and cases

	Controls (mg/d) Median (IQR)	Cases (mg/d) Median (IQR)	p
Anthocyanidins	17.23 (10.59–22.45)	10.44 (5.51–15.98)	<0.001
Flavan-3-ols	13.3 (10.70–17.14)	10.42 (7.16–15.72)	<0.001
Flavanones	5.11 (2.33–9.09)	6.81 (2.40–10.40)	0.261
Flavones	2.09 (1.63–2.54)	1.79 (1.18–2.37)	0.014
Apigenin	0.45 (0.30–0.69)	0.40 (0.24–0.64)	0.227
Luteolin	1.60 (1.26–1.92)	1.37 (0.91–1.77)	0.004
Flavonols	22.77 (18.86–28.31)	17.07 (12.15–23.03)	<0.001
Kaempferol	8.70 (6.76–11.50)	5.82 (3.89–9.65)	<0.001
Myricetin	0.75 (0.60–0.89)	0.59 (0.41–0.79)	<0.001
Quercetin	11.07 (9.07–13.92)	8.49 (6.20–11.08)	<0.001
Isorhamnetin	1.94 (1.14–2.91)	1.46 (0.72–2.21)	<0.001
Flavonoids	64.92 (53.66–75.61)	51.13 (38.06–64.21)	<0.001

Flavonoids include anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols. Flavones include apigenin and luteolin and flavonols include kaempferol, myricetin, quercetin, and isorhamnetin.