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# Dietary antioxidants linked to lower risk of esophageal cancer
- URL: https://www.foodconsumer.org/dietary_antioxidants_esophageal_cancer_0108130646/
- Published: 2013-01-08T19:44:00.000Z
- Updated: 2026-09-22T16:09:42.000Z
- Description: An International Journal of Cancer study found high vitamin E intake was inversely associated with esophageal cancer, by 57 percent from foods and 36 percent from foods plus supplements. The highest beta-carotene intake tracked with 55 percent lower odds of dysplastic Barrett's esophagus.
- Author: Food Consumer
- Tags: Vitamins, Nutrition, #vivvo-import

By Jimmy Downs

Tuesday Jan 8, 2013 (foodconsumer.org) -- Taking vitamin E supplements or eating vitamin E rich foods may help reduce risk of developing esophageal cancer, according to a new study in International Journal of Cancer.

Torukiri Ibiebele from Queensland Institute of Medical Research, Royal Brisbane Hospital in Brisbane, Australia and colleagues conducted the study and found high intake of vitamin E and a high antioxidant index score were inversely associated with risk of esophageal cancer.

Many types of cancer are linked with oxidative stress and inflammation and antioxidants are known to ease those conditions and thus, antioxidants are believed to have a protective effect against the development of many cancers.

The current study was intended to examine if dietary antioxidants modify the risk of esophageal adenocarcinoma or esophageal cancer, and its precursor Barrett's esophagus.

Previously, a study was conducted based on dietary information on intake of antioxidants such as vitamin C, vitamin E, β-carotene, and selenium was collected from 577 patients with Barrett's esophagus and 1507 controls without the condition.

For the current study, obtained was also intake of antioxidants from 266 patients newly diagnosed with non-dysplastic Barrett's esophagus, 101 with dysplastic Barrett's esophagus and 299 with esophageal cancer, aged 18 to 79 years.

It was found that those whose intake of β-carotene from food and supplements was in the highest quartile were 55% less likely to be diagnosed with dysplatic Barrett's esophagus, compared with those in the lowest quartile.

And high intake of vitamin E from foods and food and supplements combined was correlated with 57% and 36%, respectively, reduced risk of esophageal cancer.

No significant trend was found that shows intake of β-carotene, vitamin C, vitamin E, and selenium was linked to risk of non-dysplastic or dysplastic BE.

Regardless, a high intake of β-carotene was found to be associated with decreased risk of dysplastic Barrett's esophagus.