In June 2018 researchers from China published their review of the scientific literature which assessed the association between vitamin E intake and risk of oesophageal cancer. 14 studies were identified which involved a total of 3,013 individuals with oesophageal cancer and 11,384 individuals with no oesophageal cancer. A comparison was made of the highest intake and the lowest intake of dietary vitamin E with a diagnosis of oesophageal cancer. Results showed that a higher dietary vitamin E intake appeared to reduce the risk of oesophageal cancer. A further analysis revealed that a higher dietary vitamin E intake appeared to reduce the risk of both oesophageal squamous cell carcinoma and oesophageal adenocarcinoma.
Cui L et al. Association between Dietary Vitamin E Intake and Esophageal Cancer Risk: An Updated Meta-Analysis. Nutrients. 2018 Jun 21;10(7) [Epub ahead of print]