Dr Ai Kubo and colleagues from California, USA evaluated the associations among antioxidants, fruit and vegetable intake, and the risk of Barrett's esophagus, a potential precursor to esophageal adenocarcinoma.
The team conducted a case-control study within the Kaiser Permanente Northern California population.
|Inverse trends for fruit and vegetable intake were statistically significant|
|The American Journal of Gastroenterology|
The research team matched 296 incident Barrett's esophagus cases to 308 persons with gastroesophageal reflux disease (GERD), and to 309 population controls.
The team measured nutrient intake using a validated 110-item food frequency questionnaire.
The antioxidant results were stratified by dietary versus total intake of antioxidants.
The researchers found that cases of dietary intake of vitamin C and beta-carotene were inversely associated with the risk of Barrett's esophagus.
The inverse association was strongest for vitamin E.
The team found the inverse trends for antioxidant index, total and dietary, and fruit and vegetable intake were statistically significant.
However, the researchers noted that most total intakes were not associated with reduced risk.
The use of antioxidant supplements did not influence the risk of Barrett's esophagus.
Antioxidants and fruits and vegetables were inversely associated with a GERD diagnosis.
Dr Kubo's team concluded, "Dietary antioxidants, fruits, and vegetables are inversely associated with the risk of Barrett's esophagus, while no association was observed for supplement intake."
"Our results suggest that fruits and vegetables themselves or associated undetected confounders may influence early events in the carcinogenesis of esophageal adenocarcinoma."