The role of dietary carotenoids in preventing the development of esophageal squamous cell carcinoma

Conclusions: The results indicated that a higher intake of total carotene, α-carotene, β-carotene, and the sum of lutein and zeaxanthin was associated with a lower risk of ESCC.PMID:36200170 | DOI:10.1024/0300-9831/a000770

Source: International Journal for Vitamin and Nutrition Research - October 6, 2022 Category: Nutrition Authors: Yingjie Lu Wenjing Zhao Peng Xie Sihao Lin Jun Li Lap Ah Tse Jiahai Lu Zefang Ren Xudong Liu Source Type: research