Aim: To explore the relationship between dietary pattern, dietary intake of vitamin A, E, β-carotene and esophageal cancer in Linzhou. Methods: The participants aged 40-60 year-old were randomly selected-from 4 villages in He-jian town, Linzhou. The dietary questionnaire was administered by trained interviewers. The subjects were divided into five groups such as normal tissue, low, moderate, high grade dysplasia, carcinoma in situ, cancer respectively according to the results of gastroscopy and pathological examination. The intake of dietary vitamin A, E and β-carotene was calculated by u-sing food composition, The difference of intake in different groups was compared by using of one -way ANOVA. The data a-nalysis was carried by using of SPSS 12. 0. Results: The results shows that there are significant difference among five groups in intake of beans(F =2.417, P =0. 048), vegetables (F =4. 203 ,P =0.002) , fruits(F =3. 198,P = 0. 013) , vitamin A(F=3.099,P=0.015) and p-carotene(F =4.863, P =0.001) exists, but there is no significant in intake of vitamin E (F = 1. 417,P >0. 05 ). Conclusion; Low intake of beans, vegetables, vitamin A and p-carotene in diet may increase the risk of esophageal cancer, but the relationship between vitamin E and the occurrence and development of esophageal cancer need further study.%目的：探讨在由正常食管发展到食管癌的不同阶段，林州市居民膳食模式及膳食中维生素A、E和β-胡萝卜素摄入量之间的差异。方法：随机抽取林州市合涧乡的4个村，对村中40～69岁居民进行膳食调查。将资料完整且无其他消化系统疾病的人作为研究对象，根据胃镜普查及病理检验结果分为5组(正常居民173例、轻度不典型增生281例、中度不典型增生50例、重度不典型增生29例，癌症患者30例)。利用食物成分表，计算出每人各类食物及膳食维生素A、E、B-胡萝卜素的摄入量。分析不同人群中每类食物及膳食中维生素A、E、B-胡萝卜素摄入量的差异。结果：各组之间豆类(F=2.417，P=0.048)、蔬菜类(F=4.203，P=0.002)、水果类(F=3.198，P=0.013)、膳食维生素A(F=3.099，P=0.015)、β-胡萝卜素(F=4.863，P=0.001)摄人量差异有统计学意义。膳食维生素E的摄入量差异无统计学意义(F=1.417，P＞0.05)。结论：豆类、蔬菜类、水果类摄入量少、膳食维生素A、β-胡萝卜素含量低可能增加食管癌发生的危险性，而膳食维生素E与食管癌发生发展的关系还需进一步探讨。
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