Antioxidant micronutrients reduce risk of esophageal and gastric cancer

Antioxidants and cancers of the esophagus and gastric cardia.

This case-control study from the prestigious Karolinska Institute in Sweden studied the effect of vitamin C, beta-carotene and vitamin E (alpha-tocopherol) on various forms of esophageal and gastric cancer. The surveyed group consisted of 608 cancer patients and 815 healthy people (control group). It was found that an increased intake of these vitamins was associated with a 40-50% lower risk of esophageal cancer. Vitamin C and beta-carotene were found to be particularly effective.Smokers, especially, and other people who were exposed to increased oxidative stress, appeared to benefit from an increased vitamin intake. The researchers concluded that supplementation with vitamin C, vitamin E and beta-carotene is an effective and cost-effective measure in the fight against cancer. Further details can be found in the study.
Terry P, Lagergren J, Ye W, Nyrén O, Wolk A. Antioxidants and cancers of the esophagus and gastric cardia. Int J Cancer. 2000 Sep 1;87(5):750-4.



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