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Generous intake of fiber-rich foods may reduce the risk of developing oral, pharyngeal, and esophageal cancer.
Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.
Esophageal and gastric cardia cancers are less likely to occur among frequent consumers of citrus fruits.
Adequate consumption of cruciferous vegetables may help guard against the development of kidney, pharyngeal, oral, esophageal, and colorectal cancers.
Adequate intake of allium vegetables, such as garlic, onion, Welsh onion, and Chinese Chives, may decrease an individual's predisposition to esophageal and stomach cancers.
Adequate intake of foods rich in folate may help to inhibit the development of cancerous cells in the esophagus, stomach, and pancreas.
Cancer is the second leading cause of deaths worldwide. Each year, over 12 million people are diagnosed with cancer and more than 7 million persons die from cancer annually. Cancer accounts for nearly 1 in every 6 deaths recorded worldwide. These numbers are frightening, but our lifestyle choices can influence our risk of developing cancer. The fin...
Esophageal cancer is less likely to occur in individuals who regularly consume foods rich in vitamin C.
Habitual consumption of diets loaded with fruits and vegetables may help inhibit the development and growth of cancerous cells and tumors in the esophagus and stomach.
Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
