Health - Food - Science - Community
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.
Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.
Lovers of red and processed meats may have greater risk of having esophageal cancer.
Lifetime consumption of alcohol may spur the development of cancerous cells and tumors in the esophagus, pharynx, larynx, and oral cavity.
Fondness for alcohol may put an individual at high risk of developing cancer of the breast, pharynx, larynx, esophagus, oral cavity, colon, and rectum.
Increased intake of processed and pickled foods may promote the development of esophageal cancer.
Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.
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.
Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.
Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.