Association between Dietary Vitamin E Intake and Esophageal Cancer Risk: An Updated Meta-Analysis

Cui, Lingling; Li, Li; Tian, Yalan; Xu, Fan; Qiao, Tianyi

doi:10.3390/nu10070801

Cited by 25 publications

(23 citation statements)

References 45 publications

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“…Meta‐analysis by Edefonti et al 77 found an inverse relationship between VE intake and head and neck cancer incidence rates. A meta‐analysis recently completed by Cui et al 78 showed that higher levels of dietary VE were associated with a lowered risk of esophageal cancer .…”

Section: Human Studies On Ve and Cancermentioning

confidence: 99%

Vitamin E and cancer prevention: Studies with different forms of tocopherols and tocotrienols

Yang

Luo

Zeng

et al. 2020

Molecular Carcinogenesis

127

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α‐Tocopherol (α‐T) is the major form of vitamin E (VE) in animals and has the highest activity in carrying out the essential antioxidant functions of VE. Because of the involvement of oxidative stress in carcinogenesis, the cancer prevention activity of α‐T has been studied extensively. Lower VE intake or nutritional status has been shown to be associated with increased cancer risk, and supplementation of α‐T to populations with VE insufficiency has shown beneficial effects in lowering the cancer risk in some intervention studies. However, several large intervention studies with α‐T conducted in North America have not demonstrated a cancer prevention effect. More recent studies have centered on the γ‐ and δ‐forms of tocopherols and tocotrienols (T3). In comparison with α‐T, these forms have much lower systemic bioavailability but have shown stronger cancer‐preventive activities in many studies in animal models and cell lines. γ‐T3 and δ‐T3 generally have even higher activities than γ‐T and δ‐T. In this article, we review recent results from human and laboratory studies on the cancer‐preventive activities of different forms of tocopherols and tocotrienols, at nutritional and pharmacological levels. We aim to elucidate the possible mechanisms of the preventive actions and discuss the possible application of the available information for human cancer prevention by different VE forms.

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Section: Human Studies On Ve and Cancermentioning

confidence: 99%

Vitamin E and cancer prevention: Studies with different forms of tocopherols and tocotrienols

Yang

Luo

Zeng

et al. 2020

Molecular Carcinogenesis

127

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show abstract

“…Furthermore, dietary factors [7] may affect the risk of esophageal cancer. Previous studies suggested that vitamins intake [8,9], fiber intake [10], folate intake [11,12], could decrease the development of esophageal cancer. Intakes of bioactive compounds from various plant sources also reduced the risk of cancer [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

The association between dietary protein intake and esophageal cancer risk: a meta-analysis

et al. 2020

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Correspondence: Hua Wang (wang hua@yeah.net) Several papers studied dietary protein intake as a potential influence factor for esophageal cancer, but their findings were inconsistent. Thus, this meta-analysis was performed to identify the effect of protein intake on esophageal cancer risk. Potential case-control studies or cohort studies from the databases of Embase, Web of Science and PubMed were searched. The strength of association was quantified by pooling odds ratio (OR) and 95% confidence interval (CI). In total, 11 articles involving 2537 cases and 11432 participants were included in this meta-analysis. As a result, dietary protein intake had non-significant association on esophageal cancer risk overall (pooled OR = 1.11, 95% CI = 0.88-1.40). Meanwhile, we obtained consistent results in the subgroups analyses by study design, protein type, geographic locations and number of cases. Interestingly, dietary protein intake could significantly increase the risk of esophageal squamous cell carcinoma (pooled OR = 1.29, 95% CI = 1.02-1.62), instead of other disease type. To sum up, dietary protein intake had no significant association with esophageal cancer risk in the overall analysis; but, protein intake may be associated with the risk of esophageal squamous cell carcinoma. While some limitations existed in the present paper, more studies with large sample size are warranted to further confirm this result.Statistical analysis was conducted by Stata 12.0 (StataCorp, College Station, U.S.A.). Pooled ORs with their 95% CIs was calculated using the independent OR and its 95% CI in each individual study [21]. Stratified analyses were

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“…Esophageal cancer remained an indispensable cause of cancer-related deaths and had shown a dramatic increase in global morbidity by more than six times [2]. Efforts to identify lifestyle factors [3] that may affect the risk of esophageal cancer had been ongoing, as well as some dietary factors, such as dietary vitamins [4,5], dietary fiber intake [6], dietary folate intake [7,8], total iron and zinc intake [9] and so on, may affect the development of esophageal cancer. Previous studies had been published to assess carbohydrate intake and some cancers risk, such as colorectal cancer [10], breast cancer [11], prostate cancer [12], but no meta-analysis was performed between carbohydrate intake and the risk of esophageal cancer.…”

Section: Introductionmentioning

confidence: 99%

Dietary carbohydrate intake and the risk of esophageal cancer: a meta-analysis

Xuan

Guo

et al. 2020

Bioscience Reports

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Background: Previous studies had been published to explore the association about carbohydrate intake on esophageal cancer risk, with inconsistent results. This meta-analysis aimed to assess the association between dietary carbohydrate intake and the risk of esophageal cancer. Methods: Suitable studies were carefully searched with the databases of PubMed, Embase, the Cochrane Library, and Wanfang Database. A random-effects model was used for combined odds ratio (OR) and 95% confidence interval (CI). Stata software 14.0 was adopted for the analysis. Results: At the end, 13 publications were included in our study. Pooled results suggested that highest category versus lowest category of carbohydrate intake could reduce the risk of esophageal cancer (summarized OR = 0.627, 95% CI = 0.505–0.778, I2 = 59.9%, Pfor heterogeneity = 0.001). The results for carbohydrate intake on the risk of esophageal adenocarcinoma (summarized OR = 0.569, 95% CI = 0.417–0.777) and esophageal squamous cell carcinoma (summarized OR = 0.665, 95% CI = 0.453–0.975) were consistent with the overall result. A positive association was found in European, Asian, North American populations, instead of South American populations. Conclusions: In conclusions, dietary carbohydrate intake may have a protective effect against the risk of esophageal cancer.

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Association between Dietary Vitamin E Intake and Esophageal Cancer Risk: An Updated Meta-Analysis

Cited by 25 publications

References 45 publications

Vitamin E and cancer prevention: Studies with different forms of tocopherols and tocotrienols

Vitamin E and cancer prevention: Studies with different forms of tocopherols and tocotrienols

The association between dietary protein intake and esophageal cancer risk: a meta-analysis

Dietary carbohydrate intake and the risk of esophageal cancer: a meta-analysis

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