Vitamin supplement use and risk for oral and esophageal cancer
Abstract
In a hospital-based case-control study, 290 oral cancer cases and 133 esophageal cancer cases were queried as to smoking status, alcohol consumption, and dietary exposures, including vitamin supplement history.
Among oral cancer cases, vitamin E use appeared to exert a protective effect.
Vitamins C and E had protective effects among esophageal cancer cases.
When stratified by smoking status, the protective effect of vitamin C use in esophageal cancer was significant only among current smokers, as was vitamin B use. A reduced risk of oral cancer was correlated with multivitamin use and increasing vegetable consumption, as was vegetable/fruit consumption and vitamin C supplementation.
Among esophageal cancer cases, increasing meat consumption and vitamin C use were associated with a significantly reduced cancer risk.
See also:
- Official Web Site: The Di Bella Method;
- The Di Bella Method (A Fixed Part - Vitamin C/Ascorbic Acid, 2–4 grams, twice a day orally);
- Solution of retinoids in vitamin E in the Di Bella Method biological multitherapy;
- Beta-Carotene or β-carotene in Solution of retinoids in vitamin E in the Di Bella Method biological multitherapy;
- Neuroblastoma: Complete objective response to biological treatment;
- Oesophageal squamocellular carcinoma: a complete and objective response;
- Pancreatic Adenocarcinoma: clinical records on 17 patients treated with Di Bella's Method;






