Researchers from Kaiser Permanente Northern California published a new study in the American Journal of Gastroenterology. They found that eating a diet high in antioxidant-rich fruits and vegetables could significantly reduce your risk of getting cancer in your esophagus.
With over 900 participants in the study, the researchers measured intakes of vitamin C, vitamin E, and beta-carotene. About one third of participants had a precursor to esophageal cancer (called Barrett’s esophagus), another third had gastroesophageal reflux disease (GERD) which causes the precursor, and the other third had neither condition.
The Kaiser researchers concluded that “antioxidant intake was inversely associated with the risk of developing Barrett’s oesophagus and that the effects appear to come mainly from dietary sources, rather than from supplemental sources.”
These findings provide more proof that fruits and vegetables are powerful disease fighters. Some produce with the highest antioxidant levels are berries (all kinds), apples, kale, spinach, and Brussels sprout.
