Dietary flavonoid intake and risk of esophageal squamous cell carcinoma: A population-based case-control study

•This is the first comprehensive investigation in Asia of the association of risk of esophageal squamous cell carcinoma with total flavonoids, subclasses, and specific flavonoids.•High intake of total isoflavones, daidzein, genistein, and glycitein were associated with reduced risk of esophageal squamous cell carcinoma.•Rather than high intake, for total anthocyanidins, delphinidin, and cyanidin it was moderate intake that showed protective effects on risk of esophageal squamous cell carcinoma.