B vitamins and methionine are essential substrates in the one-carbon metabolism pathway involved in DNA synthesis and methylation. They may have essential roles in cancer development. We aimed to evaluate the associations of dietary intakes of vitamin B12, vitamin B6, folate, and methionine with the risk of esophageal cancer (EC) using data from the Japan Public Health Center-based Prospective Study. We included 87,053 Japanese individuals who completed a food frequency questionnaire and were followed up from 1995–1998 to 2013 and 2015. Hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated by Cox proportional-hazard regression across quintiles of dietary intakes of B vitamins and methionine. After 1,456,678 person-years of follow-up, 427 EC cases were documented. The multivariable HR (95% CI) of incident EC in the highest versus lowest quintile of dietary intake of vitamin B12 was 1.75 (1.13–2.71; p-trend=0.01). Stratification analysis based on alcohol consumption showed that higher dietary intakes of vitamin B12 and methionine were associated with an increased risk of EC among never-drinkers; HRs (95% CIs) were 2.82 (1.18–6.74; p-trend=0.009; p-interaction=0.18) and 3.45 (1.32–9.06; p-trend=0.003; p-interaction 0.02) for vitamin B12 and methionine, respectively. Meanwhile, there was no association between vitamin B12 and methionine intake with the risk of EC among drinkers. There were no associations between dietary intake of folate or vitamin B6 and the risk of EC. Dietary intake of vitamin B12 was positively associated with the risk of EC in the Japanese population.

中文翻译：

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维生素 B12、维生素 B6、叶酸和蛋氨酸的膳食摄入量与食管癌风险的关联：基于日本公共卫生中心 (JPHC) 的前瞻性研究

B 族维生素和甲硫氨酸是参与 DNA 合成和甲基化的一碳代谢途径中必不可少的底物。它们可能在癌症发展中发挥重要作用。我们旨在使用基于日本公共卫生中心的前瞻性研究的数据评估维生素 B12、维生素 B6、叶酸和蛋氨酸的膳食摄入量与食管癌 (EC) 风险的关联。我们纳入了 87,053 名完成食物频率问卷并在 1995-1998 年至 2013 年和 2015 年进行随访的日本人。 风险比 (HR) 和 95% 置信区间 (CI) 是通过跨五分之一膳食摄入量的 Cox 比例风险回归计算得出的B族维生素和蛋氨酸。经过 1,456,678 人年的随访，记录了 427 例 EC 病例。维生素 B12 膳食摄入量最高与最低五分之一的事件 EC 的多变量 HR (95% CI) 为 1.75 (1.13–2.71; p-trend=0.01)。基于饮酒量的分层分析表明，维生素 B12 和蛋氨酸的较高膳食摄入量与从不饮酒者中 EC 风险增加有关；维生素 B12 和甲硫氨酸的 HR（95% CI）分别为 2.82（1.18-6.74；p-趋势=0.009；p-相互作用=0.18）和 3.45（1.32-9.06；p-趋势=0.003；p-相互作用 0.02） . 同时，维生素 B12 和蛋氨酸摄入量与饮酒者发生 EC 的风险之间没有关联。叶酸或维生素 B6 的膳食摄入量与 EC 风险之间没有关联。在日本人群中，维生素 B12 的膳食摄入量与 EC 风险呈正相关。