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.