Dietary antioxidants may lower Barrett's esophagus risk

06/20/2008 | NutraIngredients

An increased intake of vitamins C and E and beta-carotene may cut the risk of Barrett's esophagus by up to 50%, a study in the American Journal of Gastroenterology found. The lead author said the effects appear to come mainly from dietary antioxidant intake, not supplemental sources.

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