Back to Journals » Cancer Management and Research » Volume 10

Dietary vitamin B intake and the risk of esophageal cancer: a meta-analysis

Authors Ma JL, Zhao Y, Guo CY, Hu HT, Zheng L, Zhao EJ, Li HL

Received 16 March 2018

Accepted for publication 30 August 2018

Published 5 November 2018 Volume 2018:10 Pages 5395—5410


Checked for plagiarism Yes

Review by Single anonymous peer review

Peer reviewer comments 2

Editor who approved publication: Professor Harikrishna Nakshatri

Jun-Li Ma,1 Yan Zhao,1 Chen-Yang Guo,1 Hong-Tao Hu,1 Lin Zheng,1 Er-Jiang Zhao,2 Hai-Liang Li1

1Department of Radiology Intervention, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou 450003, China; 2Department of Epidemiology and Biostatistics, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou 450003, China

Background: Several epidemiology studies have explored the association between dietary B vitamins’ intake and the risk of esophageal cancer (EC). However, the results remain inconclusive. Thus, we conducted a systematic review with meta-analysis to evaluate such association.
Literature retrieval was performed using PubMed (Medline), ScienceDirect, and Cochrane Library electronic databases for all studies published from database inception to December 2017.
Results: The meta-analysis included 19 studies and showed an overall decreased risk of EC (OR=0.77, 95% CI: 0.68–0.87) in association with multivitamin B (ie, B1, B2, B3, B5, B6, B9, and B12) dietary intake. In a subgroup analysis based on vitamin B subclass, B1, B3, B6, and B9 vitamins were associated with decreased EC risk (vitamin B1: OR=0.68, 95% CI: 0.56–0.82; vitamin B3: OR=0.70, 95% CI: 0.53–0.94; vitamin B6: OR=0.64, 95% CI: 0.49–0.83; and vitamin B9: OR=0.69, 95% CI: 0.55–0.86). By contrast, no association was detected between dietary vitamin B2 and vitamin B5 intake and EC risk (vitamin B2: OR=0.86, 95% CI: 0.64–1.16; vitamin B5: OR=0.49, 95% CI: 0.20–1.20), whereas a potential non-linear dose–response association was found between dietary vitamin B12 intake and EC risk. A statistically significant, inverse association was observed for an increase of 100 µg/day in supplemental vitamin B6 and B9 and EC risk (vitamin B6: OR=0.98, 95% CI: 0.98–0.99; vitamin B9: OR= 0.89; 95% CI: 0.86–0.94).
Conclusion: These findings support that vitamin B may have an influence on carcinogenesis of the esophagus. Vitamin B1, B3, B6, B9 showed a decreased risk of EC, and vitamin B12 showed an increased risk of EC.

Keywords: B vitamins, esophageal cancer, meta-analysis

Creative Commons License This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

Download Article [PDF]  View Full Text [HTML][Machine readable]