The journal, “Nutrition and Cancer”, published the results of a study conducted in Italy over the past 20 years which found that a high flavonoid diet played a key role in cancer prevention.   Study participants with the highest intake of flavonoids and proanthocyanidins demonstrated a 40% reduced occurrence of laryngeal cancer and a 44% lower risk of oral cancer.   Incidence of colon cancer was lowered by a third and reductions in breast, ovarian and kidney cancers were noted as well.