Yes.
One study found that vitamin E has a protective effect against esophageal cancer. One study, which compared more than 3,000 people with esophageal cancer with more than 10,000 healthy people, found that those with the highest levels of vitamin E intake in their diet had a 53% lower risk of esophageal cancer than those with the lowest levels of vitamin E intake. Moreover, vitamin E intake had a reduced effect on the occurrence of both squamous esophageal cancer and esophageal adenocarcinoma. This effect may be related to vitamin E’s antioxidant and inhibition of certain oncogene-related pathways.
But it is important to emphasize that the studies refer to dietary vitamin E. There is no evidence on the safety and efficacy of vitamin E from pharmaceutical sources. Foods rich in vitamin E include: vegetable oils, nuts, malt, and lean meats and egg yolks, and you should follow the dietary recommendations to meet your daily requirements.