Oesophagus is common primary localization of digestive system cancer. Recent analyses suggest the role of vegetarian food in reduction of cancer risk. The role of vegetables intake in oesophageal cancer prevention still needs to be proved.
<bold>Objective.</bold> The estimation of the role of vegetables intake in oesophageal cancer risk based on published case-control studies using meta-analysis methods.
<bold>Methods.</bold> The selected literature published till 2009 from MEDLINE, PubMed, Scopus, Embase, CancerLit, Google Scholar and Cochrane Library databases were included into meta-analysis. The following search terms, key words and text phrases were used: esophageal cancer, cancer risk, oesophageal cancer risk, oesophageal neoplasm; oesophageal neoplasm risk, diet, dietary habits, vegetables and life style. Articles investigating vegetables intake were reviewed and selected for further analysis.
<bold>Results.</bold> Twelve studies have fulfilled the established criteria. The meta-analysis has confirmed the protective effect of vegetables against oesophageal cancer development. The vegetables intake, more frequent than once per week, reduce oesophageal cancer risk (relative risk 0.52; 95% CI 0.38-0.71). The declared intake more frequent than once daily was connected with reduction of cancer development about of 57% (relative risk 0.43; 95% CI 0.32-0.58). The dose-dependent manner of vegetables intake was observed against oesophageal cancer development.
<bold>Conclusion.</bold> The vegetables intake is associated with reduced risk of developing an oesophageal cancer. The total reduction of oesophageal cancer risk is associated with frequency of vegetables intake in the diet.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.