Bollschweiler Elfriede, Wolfgarten Eva, Nowroth Thomas, Rosendahl Ursula, Mönig Stefan P, Hölscher Arnulf H
Department of Visceral and Vascular Surgery, University of Cologne, Joseph Stelzmann Strasse 9, 50931 Cologne, Germany.
J Cancer Res Clin Oncol. 2002 Oct;128(10):575-80. doi: 10.1007/s00432-002-0380-z. Epub 2002 Sep 24.
The incidence of adenocarcinoma of the esophagus is increasing in most Western industrialized nations especially in white males. The impact of vitamins on the development of squamous cell carcinoma (SCC) and adenocarcinoma (AC) of the esophagus has not been elucidated. The goal of this pilot-study was to analyze the influence of daily vitamin consumption on the frequency of esophageal carcinoma in Germany.
Ninety-nine patients (males) with esophageal carcinoma (52 with SCC and 47 with AC) were compared to a control group of 50 randomly selected males from the Cologne area. Using a computer program to record the data, patients and controls were questioned in detail about their dietary habits. The interaction between known risk factors and the influence of vitamins on esophageal tumor risk were analyzed using logistic regression analysis.
The univariate analysis showed a significant risk reduction with increased intake of beta-carotene, vitamin C, vitamin E, and folic acid for both AC and for SCC. The results of logistic regression analysis were compatible with the known risk factors for SCC (alcohol and tobacco) and for AC (obesity, tobacco, and alcohol) and showed a significant risk reduction with an intake of vitamin E greater than 13 mg/day (RR=0.13, 95% CI=0.1-0.5, P=0.0004) and vitamin C greater than 100 mg/day (RR=0.33, 95% CI=0.11-0.92, P=0.034) for patients with SCC and similar results for patients with AC.
Our data showed that low intake of vitamin C and E correlates significantly with the development of squamous cell carcinoma as well as adenocarcinoma of the esophagus in males. The relevance of interaction of vitamins with other dietary factors, alcohol, and tobacco are topics of current research.
在大多数西方工业化国家，尤其是白人男性中，食管癌的发病率正在上升。维生素对食管鳞状细胞癌（SCC）和腺癌（AC）发生发展的影响尚未阐明。本初步研究的目的是分析德国每日维生素摄入量对食管癌发病频率的影响。
将99例食管癌男性患者（52例SCC患者和47例AC患者）与从科隆地区随机选取的50例男性组成的对照组进行比较。使用计算机程序记录数据，详细询问患者和对照者的饮食习惯。使用逻辑回归分析已知风险因素之间的相互作用以及维生素对食管肿瘤风险的影响。
单因素分析显示，β-胡萝卜素、维生素C、维生素E和叶酸摄入量增加，AC和SCC的风险均显著降低。逻辑回归分析结果与SCC（酒精和烟草）和AC（肥胖、烟草和酒精）的已知风险因素相符，并且显示，SCC患者维生素E摄入量大于13毫克/天（RR=0.13，95%CI=0.1-0.5，P=0.0004）和维生素C摄入量大于100毫克/天（RR=0.33，95%CI=0.11-0.92，P=0.034）时风险显著降低，AC患者也有类似结果。
我们的数据表明，男性维生素C和E摄入量低与食管鳞状细胞癌以及腺癌的发生显著相关。维生素与其他饮食因素、酒精和烟草相互作用的相关性是当前研究的课题。
