Dietary antioxidants and risk of Barrett's esophagus and adenocarcinoma of the esophagus in an Australian population

Ibiebele, Torukiri I; Hughes, Maria Celia; Nagle, Christina M.; Bain, Christopher; Whiteman, David C.; Webb, Penelope M.; Study, Australian Cancer

doi:10.1002/ijc.28016

Cited by 41 publications

(42 citation statements)

References 44 publications

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“…In vitro studies have demonstrated that treatment with antioxidants such as vitamin C and C-PTIO (2-[4-Carboxylphenyl]-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide) can prevent DNA damage by bile acid in OE33 cells and indeed are potentially more effective used in combination with acid-suppression therapy [137]. Further epidemiological studies have demonstrated a potential link between the intake of b-carotene and decreased risk of dysplastic BE [138]. While it remains an interesting potential treatment strategy, further studies are required to investigate the potential of antioxidant therapy.…”

Section: Antioxidant Therapymentioning

confidence: 96%

The role of inflammation in cancer of the esophagus

O’Sullivan

Phelan

O’Hanlon

et al. 2014

Expert Review of Gastroenterology & Hepatology

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Esophageal adenocarcinoma is the eighth most common malignancy worldwide. The overall prognosis is poor, with 5-year survival ranges of approximately 15-25%, and 30-50% for patients who can be treated with curative intent. There has been a marked increase in incidence of esophageal adenocarcinoma over the last 30 years, with chronic and severe reflux, diet and obesity identified as principal factors fuelling this rise in the West. Esophageal adenocarcinoma is an exemplar model of an inflammation-associated cancer. The key molecular pathways driving tumor development and influencing tumor biology are the subject of considerable research efforts, and is the principal focus of this review. In addition, the diverse range of changes occurring in the local immune response, tissue microenvironment, metabolic profile, intracellular signaling mechanisms and microRNA signatures are discussed, as well as novel targeted therapies.

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Section: Antioxidant Therapymentioning

confidence: 96%

The role of inflammation in cancer of the esophagus

O’Sullivan

Phelan

O’Hanlon

et al. 2014

Expert Review of Gastroenterology & Hepatology

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“…As a result, 15 articles reporting 20 studies including 3955 esophageal cancer cases and 7063 controls were selected for the meta-analysis. 13,[24][25][26][27][28][29][30][31][32][33][34][35][36][37] The detailed processes of our literature search are shown in Figure 1. The main characters of these studies are presented in Table 1.…”

Section: Literature Search and Study Characteristicsmentioning

confidence: 99%

Association between dietary vitamin C intake and risk of esophageal cancer: A dose–response meta‐analysis

Lü²,

Zhao

et al. 2015

Intl Journal of Cancer

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While several epidemiological studies have investigated the association between vitamin C and risk of esophageal cancer, the results remain inconsistent. In the present study, a meta-analysis was conducted to assess the impact of dietary vitamin C intake on esophageal cancer risk. Online databases were searched up to March 29, 2015, for studies on the association between dietary vitamin C intake and esophageal cancer risk. Pooled risk ratios (RRs) or odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Dose-response analyses were performed using the method of restricted cubic splines with four knots at percentiles of 5, 35, 65 and 95% of the distribution. Publication bias was estimated using Egger's tests and funnel plots. In all, 15 articles were included in this meta-analysis, including 20 studies, containing 7063 controls and 3955 cases of esophageal cancer. By comparing the highest vs. the lowest categories of vitamin C intake, we found that vitamin C was inversely associated with the risk of esophageal cancer [overall OR 5 0.58, 95% CI 5 0.49-0.68, I 2 5 56%]. A linear dose-response relationship was found. With an increase in dietary vitamin C intake of 50 mg/day, the risk of esophageal cancer statistically decreased by 13% (OR 5 0.87, 95% CI 5 0.80-0.93, p linearity 5 0.0002). In conclusion, our analysis suggested that the higher intake of dietary vitamin C might have a protective effect against esophageal cancer.Esophageal cancer ranks the tenth most common malignancy and the eighth leading cause of cancer-related deaths worldwide. 1 In 2012, [mt]456,000 newly diagnosed cases and 400,000 related deaths were reported. 2 Most esophageal cancer patients are diagnosed at the advanced stages, and the 5-year survival rate is <20%. 3 Thus, primary prevention of esophageal cancer is becoming critical.A large proportion of cases are induced by the action of chemical carcinogens. The epidemiological evidence suggests that alcohol consumption, smoking tobacco, N-nitroso compound and micronutrient deficiency are among the major risk factors for esophageal cancer. [4][5][6] The ultimate reactive and carcinogenic forms of most chemical carcinogens are strong electrophiles. 7 However, vitamin C can prevent carcinogenesis of esophageal cells by blocking the formation of Nnitroso compounds. [8][9][10][11][12] Since the first study that explored the association between vitamin C and esophageal cancer in 1987, 13 a number of epidemiological studies have investigated the relationship between vitamin C intake and esophageal cancer risk. However, these results are controversial. Therefore, we conducted a meta-analysis to assess the association of dietary vitamin C intake and the risk of esophageal cancer, and to evaluate the dose-response relationship of esophageal cancer and vitamin C intake. Material and Methods Search strategyA comprehensive literature search of Pubmed, and Web of Knowledge was conducted before March 2015. The following keywords were used: "esophageal cancer" or...

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“…An inverse correlation between physical activity and cancer has been demonstrated in many recently published studies as well: Apart from the association between physical activity and an overall healthy lifestyle (especially in relation to reduced body weight and fatness), physical activity might reduce cancer risk also through the induction of epigenetic modifications [44][45][46][47][48][49][50]. The inverse correlation between fruit/vegetable consumption and cancer risk is well established: these foods harbor many protective factors such as polyphenols, flavonoids and fibers which are known to blunt cancer development [33,[51][52][53][54][55][56][57][58][59]. This study was carried out entirely in an Italian, Caucasian population; hence, it was not possible to take race into account as a potential confounding factor.…”

Section: Discussionmentioning

confidence: 93%