Consistent consumption of foods packed with vitamin C may help knock down esophageal cancer risk in men and women.
This study was carried out to determine the impact of consuming vitamin C containing foods on esophageal cancer risk. Researchers performed a meticulous meta-analysis on 18 studies that examined 4,126 patients with esophageal cancer and 36,902 persons without a history of the disease.
Researchers identified a trend towards lower risk of esophageal cancer with greater intake of foods high in vitamin C. This study demonstrated that adequate consumption of foods rich in vitamin C may help thwart the development of esophageal cancer.