Oesophagus

Health - Food - Science - Community

The relationship between fruit and vegetable intake with gastroesophageal reflux disease in Iranian adults.

​ High intake of fruits and vegetables may help to thwart the development gastroesophageal reflux disease (GERD).

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Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.

Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.

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Citrus fruit intake substantially reduces the risk of esophageal cancer: a meta-analysis of epidemiological studies.

High consumption of citrus fruits may significantly cut down esophageal cancer development risk.

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Cigarette Smoking and esophageal cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population.

Cigarette smokers are highly vulnerable to esophageal cancer.

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Dietary fiber intake associated with reduced risk of esophageal cancer in Xinjiang, China.

Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.

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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.

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Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.

Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.

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