Plasma vitamin A and E levels in patients with gastroesophageal cancer in Eastern Anatolia

Abstract

Gastrointestinal system (GIS) cancers account for a significant percentage of morbidity and mortality worldwide. Free radicals may play a role in the development of GIS cancers at various stages. The goal of this study was to analyze the relationship between gastroesophageal cancer and plasma levels of vitamin A and vitamin E, a significant part of antioxidant defense. Materials and methods: Twenty-six patients with gastroesophageal cancer diagnosed by endoscopy and histopathologic examination and 26 healthy volunteer subjects were included in this study. Plasma vitamin A and vitamin E levels were determined by high-performance liquid chromatography using a commercially available kit. Results: Plasma vitamin A and vitamin E levels were significantly lower in the gastroesophageal cancer group (1.39 ± 0.137 µmol/L and 13.5 ± 1.29 µmol/L, respectively) than in the control group (2.79 ± 0.163 µmol/L and 21.29 ± 2.58 µmol/L, respectively). The difference was significant at P < 0.001 for vitamin A, and P < 0.05 for vitamin E values. However, we could not detect any significant difference in plasma vitamin A and vitamin E levels when the stage of the disease was taken into consideration (P > 0.05). Conclusion: Decreased plasma vitamin A and vitamin E levels, as important antioxidant components, may be contributory in the development of gastroesophageal cancer. Diets rich in antioxidant vitamins may be protective against the development of upper gastrointestinal tract disease.