Vitamin supplement use and risk for oral and esophageal cancer.
Barone J; Taioli E; Hebert JR; Wynder EL
Nutr Cancer 1992;18(1):31-41
In a hospital-based case-control study, 290 oral cancer cases and 133
esophageal cancer cases were queried as to smoking status, alcohol consumption,
and dietary exposures, including vitamin supplement history. Among oral
cancer cases, vitamin E use appeared to exert a protective effect. Vitamins
C and E had protective effects among esophageal cancer cases. When stratified
by smoking status, the protective effect of vitamin C use in esophageal
cancer was significant only among current smokers, as was vitamin B use.
A reduced risk of oral cancer was correlated with multivitamin use and
increasing vegetable consumption, as was vegetable/fruit consumption and
vitamin C supplementation. Among esophageal cancer cases, increasing meat
consumption and vitamin C use were associated with a significantly reduced