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Whole Grains May Protect Against Esophageal Cancer

Healing Whole Grains Bathed In Sunshine
Esophageal Cancer is one of the most deadly cancers of the digestive tract. In the United States, it accounts for 1% of all cancers diagnosed in this country.The incidence of esophageal cancer has risen by more than 700% in the past four decades, making it the fastest growing cancer in the United States, according to the Nationa...
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Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer.

Eating more whole grains may help guard against the development of cancers of the mouth, pharynx, larynx, and esophagus.

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Fruits and vegetables consumption and esophageal squamous cell carcinoma: a case-control study.

Esophageal cancer is less likely to occur in lovers of fruits and vegetables than in persons who rarely ate or completely avoided these plant foods.

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Fiber intake and risk of adenocarcinomas of the esophagus and stomach.

Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.

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Consumption of red and processed meat and risk for esophageal squamous cell carcinoma based on a meta-analysis.

Lovers of red and processed meats may have greater risk of having esophageal cancer.

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Lifetime alcohol consumption and upper aero-digestive tract cancer risk in the Melbourne Collaborative Cohort Study.

Lifetime consumption of alcohol may spur the development of cancerous cells and tumors in the esophagus, pharynx, larynx, and oral cavity.

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Long-Term Alcohol Consumption and Breast, Upper Aero-Digestive Tract and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis.

Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.

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Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

​Increased intake of processed and pickled foods may promote the development of esophageal cancer.

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Role of fried foods and oral/pharyngeal and oesophageal cancers.

​Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.

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Dietary antioxidants, fruits, and vegetables and the risk of Barrett's esophagus.

​Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.

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Vegetable and fruit intakes and risk of Barrett's esophagus in men and women.

​Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.

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Intakes of citrus fruit and risk of esophageal cancer: A meta-analysis.

​significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.

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