Fruits & Vegetables reduce Barrett's esophagus

An increased intake of antioxidant vitamins C and E, and beta-carotene may cut the risk of Barrett's esophagus, a precursor to esophageal cancer. The antioxidants, linked to fruit and vegetable intake, were associated with risk reductions over 50 per cent in the occurrence of Barrett's esophagus, according to the new study involving 913 people and published in the American Journal of Gastroenterology.

"This is the first U.S. population-based case-control study that examined the association between intake of antioxidants and the risk of Barrett's esophagus," wrote lead author Ai Kubo from Kaiser Permanente Northern California.

"The study demonstrated that antioxidant intake was inversely associated with the risk of developing Barrett's esophagus and that the effects appear to come mainly from dietary sources, rather than from supplemental sources."

The highest dietary intakes of vitamin C (184 mg/d) and beta-carotene (6.8 mg/d) were associated with a 52 and 44 per cent reduction in Barrett's esophagus risk than people with the lowest intakes (43 and 1.8 mg/d, respectively).

In addition, the highest dietary intake of vitamin E (19 micrograms/d) was associated with a 75 per cent reduction in Barrett's esophagus risk than people with the lowest intake (5.4 micrograms per day).

Steve - this is the second study published within the last two months on this issue. I think it is safe to say that increased fruit and veggie consumption is a good thing!