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目的：探讨血清维生素Ａ和Ｅ（ＶＡ和ＶＥ）水平与食管癌的关系。方法：采用微量荧光分析法对安阳市肿瘤医院３２例术前食管癌病人和３２例对照者，进行了血清ＶＡ、ＶＥ水平的测定与分析。结果：食管癌组和对照组血清ＶＡ水平均值分别为１．５５μｍｏｌ／Ｌ，１．７０μｍｏｌ／Ｌ。血清ＶＥ水平均分别为２２．０９μｍｏｌ／Ｌ，２４．５９μｍｏｌ／Ｌ。食管癌病人血清ＶＡ和ＶＥ水平均较对照者低，二者均有显著性差异（Ｐ＜０．０５）。结论：血清ＶＡ和ＶＥ水平可能与食管癌的发生有关
Objective: To investigate the relationship between serum vitamin A and E (VA and VE) levels and esophageal cancer. Methods: A total of 32 patients with preoperative esophageal cancer in Anyang Cancer Hospital and 32 controls were measured and analyzed by microfluorescence analysis. Results: The mean serum VA levels in the esophageal cancer group and the control group were 1.55 μmol/L and 1.70 μmol/L, respectively. Serum VE levels were 22.09 μmol/L and 24.59 μmol/L, respectively. The serum levels of VA and VE in esophageal cancer patients were lower than those in controls. There was a significant difference between the two groups (P<0.05). Conclusion: Serum VA and VE levels may be related to the occurrence of esophageal cancer