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Association between dietary vitamin C intake and risk of esophageal cancer: A dose-response meta-analysis.
Esophageal cancer is less likely to occur in individuals who regularly consume foods rich in vitamin C.
This study investigated the association between high dietary ingestion of foods with high vitamin C content and esophageal cancer development risk. Researchers systematically reviewed data extracted from 20 studies that examined 11,018 subjects and 3,955 cases of esophageal cancer.
Researchers found out that frequent consumers of foods rich in vitamin C had less chances of developing esophageal cancer compared to subjects who rarely consume or completely avoid these types of foods. Regular intake of 50mg per day of vitamin C from food sources was found to cut down esophageal cancer risk by 13%.The results of this meta-analysis show that habitual consumption of foods containing high amounts of vitamin C may contribute positively to the prevention of esophageal cancer.
Research Summary Information
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2016
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Bo Y, Lu Y, Zhao Y, Zhao E, Yuan L, Lu W, Cui L, Lu Q.
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Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Zhengzhou, Henan, 450001, China. The North Hospital of the Ninth People's Hospital of Shanghai City, Shanghai, 201999, China. Henan Tumor Hospital, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, Henan, 450003, China.
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Yes, Free full text of study was found:
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Yes. Source of funding disclosure found
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National Natural Science of China. Grant Number: 81402670
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No. Potential conflicts disclosure not found
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