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Dietary inflammatory index and the risk of esophageal cancer: a systematic review and meta-analysis

Greater consumption of pro-inflammatory foods may confer an individual with higher risk of esophageal cancer.

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Meta-analysis of the relationship between Dietary Inflammatory Index and esophageal cancer risk

Consumers of pro-inflammatory diets may have a high propensity to come down with esophageal cancer.

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Drinking patterns, alcoholic beverage types, and esophageal cancer risk in Africa: a comprehensive systematic review and meta-analysis

Generous drinking of alcoholic beverages may spur the development of esophageal cancer in men and women.

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The influence of alcohol consumption on worldwide trends in mortality from upper aerodigestive tract cancers in men

Regular drinking of alcohol may be one of the factors responsible for the rising number of deaths from cancer of the upper aerodigestive tract in men worldwide.

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Alcohol consumption, drinking patterns and cancer incidence in an Australian cohort of 226,162 participants aged 45 years and over

Regular ingestion of alcohol may boost an individual's odds of developing different types of cancer, including oral, pharyngeal, esophageal, colorectal, liver, and breast cancer.

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Plant-based dietary patterns and risk of esophageal cancer: A prospective cohort study spanning 17 years

Strict adherence to a plant-based diet may help to keep esophageal cancer at bay.

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Alcohol consumption and oesophageal squamous cell cancer risk in east Africa: findings from the large multicentre ESCCAPE case-control study in Kenya, Tanzania, and Malawi

Alcohol intake might be a contributing factor to the development of esophageal cancer.

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The Association between Dietary Vitamin C Intake and the Risk of Esophageal Cancer: An Updated Dose-Response Meta-Analysis

Consistent consumption of foods packed with vitamin C may help knock down esophageal cancer risk in men and women.

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Ultra-processed foods, adiposity and risk of head and neck cancer and oesophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study: a mediation analysis

The odds of developing esophageal, head, and neck cancer may be stacked against lovers of ultra-processed foods.

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Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area

Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.

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Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank

Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.

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Nitrosamine and related food intake and gastric and oesophageal cancer risk: a systematic review of the epidemiological evidence

Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and gastric (stomach) cancer.

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