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

• Main Authors: Ma JL, Zhao Y, Guo CY, Hu HT, Zheng L, Zhao EJ, Li HL
• Format: Article
• Language: English
• Published: Dove Medical Press 2018-11-01
• Series: Cancer Management and Research
• Subjects: B vitamins; esophageal cancer; Meta-analysis
• Online Access: https://www.dovepress.com/dietary-vitamin-b-intake-and-the-risk-of-esophageal-cancer-a-meta-anal-peer-reviewed-article-CMAR

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. Methods: 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