In November 2018 researchers from China published their review of the medical scientific literature to assess the association between dietary vitamin B intake and the risk of oesophageal cancer. A total of 19 studies were included in the review. Results showed that multivitamin B (ie, B1, B2, B3, B5, B6, B9, and B12) dietary intake was associated with a reduced risk of oesophageal cancer. An analysis of the individual B vitamins revealed that dietary vitamins B1, B3, B6, and B9 were associated with a reduced risk of oesophageal cancer whereas no association was seen with the intake of dietary vitamins B2 and B5. A potential dose-response association was also seen between dietary vitamin B12 intake and an increased risk of oesophageal cancer. A further analysis revealed that there was a reduction in risk of oesophageal cancer for each increase of 100 µg/day in supplemental vitamin B6 and B9. However, it should be noted that too much B vitamin may be harmful.
Ma JL et al. Dietary vitamin B intake and the risk of esophageal cancer: a meta-analysis. Cancer Manag Res 2018 Nov 5;10:5395-5410