(NaturalNews) A diet high in fruits and vegetables may significantly
decrease a persons risk of esophageal cancer, according to a study
conducted by researchers from Kaiser Permanente Northern California and
published in the American Journal of Gastroenterology.

The
researchers compared peoples risk of contracting a condition known as
Barretts esophagus – a precursor to esophageal cancer – with their
intakes of the antioxidants vitamin C, vitamin E and beta-carotene. Of
more than 900 participants, 296 had Barretts esophagus, 308 had gastroesophageal reflux disease (GERD) and 309 had neither condition. Antioxidant intake was assessed by means of the 110-item food frequency questionnaire.

Barretts esophagus is caused by GERD.

The researchers found that those with the highest dietary intake of vitamin C
had a 52 percent lower risk of developing Barretts esophagus than
those with the lowest intake, when those with Barretts esophagus were
compared to those in the control group. Those with the highest intake
of beta-carotene had a 44 percent higher risk, and those with the highest dietary intake of vitamin E had a 75 percent lower risk.

The
highest average dietary intakes of vitamin C, beta-carotene and vitamin
E were 184 milligrams per day, 6.8 milligrams per day and 19 micrograms
per day, respectively. The lowest average intakes were 43 milligrams
per day, 1.8 milligrams per day and 5.4 micrograms per day,
respectively.

“The study demonstrated that antioxidant
intake was inversely associated with the risk of developing Barretts
oesophagus and that the effects appear to come mainly from dietary
sources, rather than from supplemental sources,” the researchers wrote.

When
the group with Barretts esophagus was compared to the group with GERD,
however, antioxidant intake appeared to have no effect. This may mean
that high antioxidant intake from fruits and vegetables actually decreases the risk of developing GERD, but has no effect on esophageal cancer risk among those who have already developed that condition.