The association of dietary β-carotene and vitamin A intake on the risk of esophageal cancer: a meta-analysis

• Kang Li ^[1] ; Bo Zhang ^[1]
  1. [1] Southern Medical University

     Southern Medical University

     China

     
• Localización: Revista Española de Enfermedades Digestivas, ISSN-e 2340-4167, ISSN 1130-0108, Vol. 112, Nº. 8, 2020, págs. 620-626
• Idioma: inglés
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• Resumen

  • Background and purpose: dietary β-carotene and vitamin A intake have shown some potential effect in the development of esophageal cancer. This meta-analysis was performed to investigate the association of β-carotene and vitamin A intake on the risk of esophageal cancer. Methods: the PubMed, Embase, Web of Science and Wanfang Med online databases were systematically searched to collect the relevant articles regarding the impact of β-carotene and vitamin A intake on esophageal cancer risk. Pooled odds ratios (OR) with 95 % confidence intervals (CI) were combined using the Review Manager Version 5.3 software. Results: this meta-analysis included 14 articles. The highest category of β-carotene intake may significantly reduce the risk of esophageal cancer compared with the lowest category (OR = 0.62, 95 % CI = 0.50-0.77). Similar significant results were found in American and European populations but not in other populations with β-carotene intake. An inverse association was found between vitamin A intake and esophageal cancer risk (OR = 0.79, 95 % CI = 0.63-0.99). No potential publication bias was detected. Conclusions: our study suggested that dietary β-carotene and vitamin A intake may reduce the risk of esophageal cancer. More relevant studies are needed to further explore this association, as there were some limitations in our analysis.