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Health - Food - Science - Community
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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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Higher intake of cereal fiber may correlate with lower risk of gastric and esophageal cancer.
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Lovers of red and processed meats may have greater risk of having esophageal cancer.
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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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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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Increased intake of processed and pickled foods may promote the development of esophageal cancer.
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Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.
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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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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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significant decrease in the risk of esophageal cancer is associated increased intake of citrus fruits.
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Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.
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